Vegan and Gluten Free Pumpkin Bread

Ingredients

• 1 15 oz can pumpkin puree (or 2 cups drained pureed cooked pumpkin)
• ⅓ cup olive oil
• ⅔ cup maple syrup
• 2 tsp pure vanilla extract
• 1 tbsp cinnamon
• ¼ tsp allspice
• ¼ tsp cloves
• ⅛ tsp nutmeg
• dash of salt
• 2 cups all purpose gluten-free flour mix (I used Bob’s Red Mill. Alternatively, you can use 1 ½ cups rice flour + ½ cup potato or tapioca starch)
• 2 tbsp coconut flour
• 1 ½ tsp GF baking powder
• 1 tsp baking soda
• 1 tsp guar gum
• 1 cup of add-ins of your choice (I used some raisins, cashews, pumpkin seeds, and a bit of a chopped up dark chocolate bar. I imagine walnuts, chocolate chips, or cranberries would work great too)
• 1 tbsp extra pumpkin seeds for garnish (optional)

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