Preheat the oven to 350F. Line a bread pan with parchment paper.
In a large bowl, whisk together all the dry ingredients, except the pumpkin seeds: almond flour, arrowroot flour starch, arrowroot, pumpkin pie spice, cinnamon, baking soda, and salt.
Make a well in the center of the dry ingredients and add all the wet ingredients: eggs, maple syrup, yogurt, pumpkin puree, vanilla extract. Stir to combine the ingredients to form a thick batter. (Add any chocolate chips, dried cranberries, or nuts at this time-see recommendations in the article above under "Variations".)
Pour the batter into the bread pan.
Bake for 50-60 minutes. You can test the bread by inserting a toothpick or chopstick in the center. If the toothpick is clean, the bread is done baking. Optional: Halfway through the baking, sprinkle pumpkin seeds over the top of the bread.
Allow the bread to cool for at least 15 minutes before slicing. The longer the bread rests (cools), the easier it will be to cut into slices and the firmer it will be. I recommend serving this bread with a homemade pumpkin spice latte: perfection!!
Notes
Which Almond Flour Should You Use?
Blanched almond flour: Made by grinding up almonds with the almond skin removed. This is done by dropping the almonds in boiling water, then cooling the almonds and peeling away the skin. Once the skin is gone, the almonds are “blanched.” Blanched almond flour is a yellow/cream color, and is typically light and fluffy. It’s ideal for making pastries, cakes, and breads.Almond meal: Made by grinding up almonds with the skin. This flour is typically brown, has a coarse texture, and results in heavier, dense baked goods.I’ve used both almond flour and almond meal to make this bread recipe with success. I prefer fine almond flour for a lighter texture, but almond meal may also be used in this recipe.