100% ALL Natural Pumpkin Bread
Active Time: 15 mins
Total Time: 1 hour
Ingredients
Preheat your oven to 350 degrees F. Grease an 8.5" loaf pan
Combine in a large bowl:
1 cup canned pumpkin
1/2 cup organic canola oil
1 cup grade B maple syrup
2 teaspoons vanilla extract
2 eggs
Whisk together in a separate bowl:
1 1/2 cups gluten-free flour - I used Arrowhead Mills Gluten Free All purpose Baking Mix (you can always use just buckwheat flour, quinoa flour, brown rice flour)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 tablespoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
Add the dry ingredients into the pumpkin mixture and stir until smooth
Add-In Options:
1/2 cup chopped pecans or walnuts
Place the batter into the greased pan and cook for 50 minutes to an hour. Do the toothpick test to see if completely done.
Cool the loaf and ENJOY!!!
