Step 1

Preheat the oven to 325F(160C). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf baking pan (or line with parchment paper).

Step 2

In a large mixing bowl, whisk the pumpkin, water, coconut sugar, psyllium husks, vinegar, and vanilla until blended. Let stand for about 5 minutes until thickened.

Step 3

Add the almond flour, chickpea flour, pumpkin pie spice, baking powder, baking soda and salt to the bowl with the pumpkin mixture. Mix with a spoon or spatula until completely blended, scraping the bottom and sides of the bowl to combine all of the ingredients (the batter will be thick, more like a dough).

Step 4

Scrape the batter into the prepared pan and spread into an even loaf shape. Use moist hands to smooth the top and round the sides slightly.

Step 5

Bake in the preheated oven for 80 to 90 minutes until deep brown, the surface appears dry, and a toothpick inserted near the center comes out clean. Cool in the pan, on a cooling rack, for 15 to 20 minutes.

Step 6

Remove the bread from the pan and cool completely on the cooling rack before slicing.