\nPosition oven rack in the center of the oven, preheat oven to 325 degrees F (162 C), and line a loaf pan with parchment paper*. Leave enough parchment sticking up around the sides of the pan to lift\/remove the loaf later.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, combine the avocado oil, cane sugar, and eggs. Whisk well until evenly combined and silky. Add the pumpkin pur\u00e9e and mix until fully incorporated, then the dry ingredients: almond flour, gluten-free flour blend, baking soda, salt, cinnamon, and pumpkin pie spice, and whisk once more until smooth.<\/span><\/p>\n<\/li>\n\nTransfer batter to the prepared loaf pan and bake on the center rack of the oven for 75-90 minutes or until a toothpick\/skewer inserted all the way into the center<\/strong> comes out completely clean. Poke a few spots to ensure it\u2019s fully baked. The outside of the bread will get dark in color, but it shouldn\u2019t burn (you can cover with foil if it is).<\/span><\/p>\n<\/li>\n\nRemove from the oven and let the bread cool for ~10 minutes in the loaf pan, then use the edges of the parchment paper to lift the loaf out of the pan and place on a cooling rack. For best texture, we recommend letting the loaf cool completely before slicing, ~2-3 hours. You can encourage the cooling process by placing it by a cool window or turning on a fan.<\/p>\n<\/li>\n
\nOnce fully cooled, slice and enjoy! Leftover bread keeps for 2-3 days at room temperature, or in the refrigerator for up to 1 week. It\u2019s delicious reheated in an oven or toaster oven! The loaf can also be frozen (sliced or whole) for up to 1 month.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n