Hypoallergenic Pumpkin Bread

Ingredients

• 1/2 cup olive oil
• 1/2 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 cups all-purpose gluten-free flour
• 2 teaspoons baking powder

Directions

1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and set aside.
2. In a medium bowl, mix together the olive oil, pumpkin puree, coconut sugar, water, cinnamon, nutmeg, and salt.
3. In a separate bowl, sift together the flour and baking powder. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Interesting Facts

• This bread is free from many common allergens, including dairy, eggs, gluten, and nuts.
• The pumpkin puree adds moisture and sweetness to the bread.
• The combination of cinnamon and nutmeg creates a classic autumn flavor.