Pumpkin Bread

Gluten Free and Sugar Free

Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper and spray with cooking spray.

  • 3 eggs

  • 1 cup sugar

  • ¼ cup brown sugar

  • 1 teaspoon vanilla extract

  • 1 cup pumpkin puree

  • ⅓ cup vegetable oil

Beat together the eggs, sugars, vanilla extract, pumpkin puree, and oil (Beat 1 minute on medium speed or until well combined with a whisk).

  • 1 1/4 cups flour can use gluten free 1 to 1 flour

  • ¼ Cup of quinoa flour or almond flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon salt

  • ¼ teaspoon each of ground nutmeg

Add all your dry ingredients to a separate bowl (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, all spice and pumpkin pie spice) Mix the dry ingredients until combined. Slowly add your dry mixture to the wet mixer until all is combined well.

Add batter to the lined loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Remove from oven, allow to cool for at least 10 minutes.