Pumpkin Bread

Published by Elizabeth Bernstein on

Pumpkin Bread

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1¾ cups gluten-free flour I use Bob's Red Mill flour 1 to 1
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • ¼ tsp ginger
  • ¾ tsp salt I use Redmond Real Salt
  • 2 large eggs
  • ⅓ cup Brown coconut sugar
  • ⅓ cup coconut sugar
  • 1 can Pumpkin puree 340 g. 1 can
  • ½ cup Avacado Oil extra virgin
  • ¼ cup Orange Juice freshly squeezed
  • ⅔ cup Chocolate chips extra dark
  • 1 cup pecans chopped

Equipment

  • Loaf pan
  • parchment paper I use Caraway and don't need the parchment paper

Method
 

  1. Lower Oven Rack to lower third of oven
  2. grease your baking pan
  3. in a large bowl whisk the flour, Baking soda, cinnamon, pumpkin pie spice, ginger, and salt
  4. in a medium bowl whisk the eggs, and sugars, until combined
  5. whisk in the pumpkin, oil, and orange juice
  6. Add these wet ingredients to the dry ingredients with a spatula don't over-mix
  7. fold in the chocolate chips and pecans
  8. pour into a greased loaf pan
  9. bake at 350° for about 65 minutes
Categories: Image Post FormatTherapeutic Thai Massage

Elizabeth Bernstein

Betse is a Holistic Health Practitioner. She has been a Thai Massage Instructor/Practitioner since 1993. She is also a Certified Mindful Change Coach. Her focus is on the health of herself and others. She uses many Healing tools in her practice in Oceanside, California.

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