gluten free pumpkin bread

Sara Raquet

1 (15 ounce) can organic pumpkin puree 4 eggs 1 cup unsweetened applesauce ⅔ cup unsweetened vanilla Almond Milk 1 1/2 cups Monkfruit Baking Blend (I use Lakanto Brand) 2 tsp Vanilla 3 ¼ cups - Gluten Free Cup for Cup flour (I use Namaste Brand) 2 teaspoons baking soda 1½ teaspoons salt 3 tsp Pumpkin Pie Spice

Step 1 Preheat oven to 350 degrees F (175 degrees C). Line 2- 9x 5 loaf pans with parchment paper.

Step 2 In a large bowl, mix together pumpkin puree, eggs, applesauce, almond milk, monkfruit and vanilla until well blended. In a separate bowl, whisk together the GF flour, baking soda, salt, and pumpkin pie spice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Step 3 Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Add Ins: 1 cup chopped pecans or 1 cup chocolate chips depending on your preference. If you aren’t concerned about sugar you can use 1 ½ cups cane sugar in place of the Monkfruit.