Refined Sugar-Free Pumpkin Bread

Will I stop posting pumpkin recipes eventually? Yes… eventually. But for now, here’s yet ANOTHER way to enjoy more pumpkin this season - a refined sugar-free pumpkin bread that can be made without gluten or dairy! Think: all the cozy fall flavor without the food sensitivities! :)

INGREDIENTS:

• 1.5 c gluten-free flour (I use Bob’s Red Mill Paleo Blend)

• 1 c pumpkin puree (NOT pie filling)

• 1/2 c coconut sugar (or brown sugar if not refined sugar-free)

• 1/4 c avocado oil

• 2 large eggs

• 1 tsp baking soda

• 2 tsp baking powder

• 1 tsp ceylon cinnamon (for added anti-inflammatory benefits!)

• 1/2 tsp ginger

• 1/4 tsp nutmeg

• 1/8 tsp cloves

• 1/2 tsp sea salt

• optional add ins: dark chocolate chips, pecans, or zest of 2 oranges and 2 Tbl orange juice

DIRECTIONS

1. Preheat oven to 350F and grease a standard loaf pan. Set aside.

2. Mix all ingredients just until combined smoothly; don’t overmix. Pour into prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean.

3. Allow to cool before slicing.

4. Serve with butter and flaky sea salt!