Gluten Free Pumpkin Bread

Ingredients (Organic when possible)

  •   1 cup canned pumpkin, not pumpkin pie filling

  •   1 teaspoon baking soda

  •   1 teaspoon gluten-free baking powder

  •   ¼ teaspoon salt

  •   ¾ cup granulated sugar or substitute (xylitol, monk fruit, etc)

  •   ½ cup brown sugar or substitute (coconut sugar, Truvia, etc)

  •   2 teaspoons pure vanilla extract

  •   3 large eggs

  •   ⅓ cup coconut, avocado, or safflower oil

  •   1 ½ cups gluten-free all-purpose flour

  •   ¼ teaspoon xanthan gum, leave out if your flour already has it in it

  •   1 teaspoon cinnamon

  •   1 tablespoon pumpkin pie spice

  •   ½ cup walnuts or pecans chopped

Instructions

1.   Preheat oven to 350°F and grease a 9 x 5 loaf pan with butter or gluten-free cooking spray.

2.   In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.

3.   Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.

4.   Add the eggs and the vegetable oil to the batter and mix until smooth.

5.   Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth. Add half the nuts. The batter will be thick.

6.   Spoon the batter into the greased loaf pan. Sprinkle with the rest of the nuts and brown sugar. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool for 5-10 minutes before slicing. I like to remove the loaf from the pan after 2 minutes and cool on a cooling rack or cutting board. Enjoy!

7.   Store leftovers in an airtight container in the fridge.