Gluten-free Pumpkin Bread                                

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Makes 1 loaf    | Total time: 60 mins

This bread vanished in minutes. It is a mouthwatering, scrumptious, and LOW-FODMAP holiday treat everyone will love!

Ingredients

• 1 1/2 cups gluten free baking mix
• 1/2 teaspoon of salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon ground ginger (optional)
• 1/2 teaspoon allspice (optional)

• 1 cup pumpkin purée
• 1/2 cup coconut oil
• 2 eggs, beaten (if vegan, substitute eggs with flax eggs: 1 tbsp flaxseed meal to 3 tbsp water)
• 1/4 cup water
• 2 teaspoons vanilla
• 1/2 cup chopped pecans (my secret: pecans from Valdosta, Georgia)

1. Preheat oven to 350°F
2. Combine dry ingredients (flour, salt, sugar, baking soda, ground ginger, cinnamon, nutmeg, and allspice) in a large bowl. Whisk thoroughly.
3. In a separate bowl, mix wet ingredients (melted coconut oil, pumpkin, eggs or flax eggs, water, and vanilla).
4. Add dry ingredients to wet, mixing continuously with a wooden spoon. Fold in chopped nuts
5. Spray coconut oil spray or wipe coconut oil in the bottom/sides of a loaf pan. Pour in batter and smooth the top. Bake for 45 minutes or until the center comes out clean (up to 60 minutes).
6. Let it cool for 5 minutes—then scrape down the sides with a knife and the loaf should plop right out when inverted!

Cheers! Good food, good mood, good LIFE!

BONAPPETITLIFE

Contact me with any questions or suggestions: bonappetitlife@gmail.com