gluten-free, vegan pumpkin loaf

Happy quarantine day….. 10? 11? Does anyone know? I don’t. I do know that I stocked up on canned pumpkin. Why? Well, I panicked in the grocery store and bought what was left, and what was familiar. Hence, canned pumpkin!

Scroll down for the recipe below! It is so yum! Very moist, and reminds me of Starbucks pumpkin bread!

Servings: 8

				Time: 45 mins
			
Difficulty: “easy”
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Ingredients
- 1.5 cups gluten-free flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 cup canned pumpkin
- 3/4 cup sugar
- 1/3 cup melted coconut oil
- 1/2 cup dairy-free milk 
  (I used french vanilla nutpods!)
- 1 tsp vanilla extract
- 1 tbsp brown sugar
  (optional)

1. Pre-heat oven to 375ºF.
2. Grease a loaf pan.
3. Combine all ingredients.
4. Mix well.
5. Pour into a pre-greased loaf pan.
6. Sprinkle with brown sugar.
7. Bake for 35-40 minutes.
  (until toothpick comes out clean)
8. Enjoy!

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