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Confession time: I’m not much of a baker – never really have been. I had been buying gluten free Pumpkin Spice bread from the local Farmer’s Market. I made the mistake of letting my husband have a piece and he liked it. So now it was two of us competing for this mini loaf I would buy each week. My husband suggested that I try to make one. So I started researching different recipes. This is my first attempt at this recipe and we think it came out pretty good – moist and smooth.

Ingredients:
1/3 cup coconut flour
1/3 cup brown rice flour
1/3 cup tapioca flour
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
3/4 teapoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 large eggs
1 1/2 cups palm sugar
1/2 cup coconut oil
1/4 cup Greek yogurt (your can use 1/4 cup of applesauce instead of yogurt)
1 cup (unsweetened) pumpkin puree
1/3 cup water
1/2 cup walnuts, chopped
Coconut oil spray (or nonstick spray of your choice)

Directions:
Preheat oven to 350 degrees. Spray an 8×5 inch loaf pan with coconut oil spray (or nonstick spray).

In medium bowl, whisk together all of the dry ingredients (flours through salt). In a separate bowl, whisk together eggs, sugar, oil and yogurt. Pour the wet ingredients into the dry ingredients and whisk them together until combined. Add the pumpkin and water and whisk the ingredients again until all is combined and smooth. Fold walnuts into mixture.

Pour the batter into the prepared pan and bake for 60 to 75 minutes, watching closely and testing with a toothpick inserted into the center to make sure it comes out clean before taking it out of the oven. Touch the bread in the center and making sure it doesn’t feel soft or raw will also help you to know when it’s done.