This recipe was adapted from King Arthur’s recipe with a few modifications.

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6-8

Ingredients

• 4 large pasture raised, organic eggs

• 1 can organic pumpkin puree

• 1 teaspoon vanilla extract

• 1/3 cup melted coconut oil or unsalted grass fed butter (I use equal parts of both)

• 1 3/4 cup Bob’s Red Mill gluten free flour (any blend will do)

• 1 cup coconut sugar

• 1/2 teaspoon baking soda

• 1 teaspoon xanthan gum or guar gum (1/2 teaspoon if using a flour blend that includes one of these as ingredients).

• 1/2 teaspoon salt

• 1 teaspoon pumpkin pie spice

• 1/2 teaspoon cinnamon

• One 9” loaf pan or 3 mini loaf pans, greased with coconut oil or butter.

  Instructions

• Preheat oven to 350 degrees.

• In a large bowl, combine dry ingredients and whisk until well combined.

• In a food processor or stand mixer beat eggs for 1 minute. Add oil, pumpkin puree, and vanilla.

• Mix egg mixture with dry ingredients.

• Pour into loaf pan or mini loaf pans.

• Bake for 30-45 minutes.

• Cool for 20-30 minutes before lifting from the loaf pan. Bread can be stored in the fridge for several days or be moved to the freezer for several weeks.

Notes:

Options: Add 1/3 of a cup chopped pecans or walnuts.

Xanthan gum and guar gum are both used interchangeably in GF flour blends. It stands in for gluten as a binder, and adds moisture. You can omit this ingredient completely if you are using a GF flour blend that includes one of these ingredients. However adding a touch more provides a satisfying, moist texture to this bread.

Bread is even more delicious served with strained yogurt (yogurt cheese). Simply strain plain yogurt through a cheese cloth until the consistency of cream cheese.