Ingredients

• 1½ cups

  gluten free cake flour

• 1 cup

  sugar (or monk fruit sweetener)

• 1 tsp

  baking soda

• ¼ tsp

  baking powder

• 1 tsp

  salt

• 2 tsp

  cinnamon

• ½ tsp

  nutmeg

• ½ tsp

  ginger

• ¼ tsp

  allspice

• 1 cup

  pumpking purée (see this recipe for making from scratch)

• 2 large

  eggs

• ⅓ cup

  milk

• ½ cup

  neutral oil

• 1 tsp

  vanilla extract

• 1 tsp

  lemon juice

Steps

1. Preheat oven to 350⁰F. Generously grease a 9"x5" loaf pan with butter.

   📜 notes

2. In a large bowl, mix the dry ingredients (first 9).

3. In a separate large bowl, mix the wet ingredients.

4. Add the wet ingredients to the dry ingredients and stir to incorporate. The batter will be very thick, especially when using fresh pumpkin, so a large spoon or spatula may help.

5. Pour the batter into the loaf pan and smooth out the top. Take a knife and gently create a crease in the batter spanning the length of the pan. This will help the bread to rise evenly.

6. Bake for one hour, or until a toothpick inserted into the center comes out clean.