Gluten Free, Dairy Free, & Refined Sugar Free Pumpkin Bread

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.

2. In a large bowl, mix dry ingredients: gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

3. In another bowl, whisk together pumpkin puree, maple syrup, avocado oil, vanilla extract, and almond milk.

4. Add wet ingredients to dry ingredients and mix until just combined. Fold in walnuts or chocolate chips if using.

5. Pour batter into prepared loaf pan and smooth the top.

6. Bake at 350°F for 50–60 minutes, or until a toothpick comes out clean.

7. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.