This pumpkin bread boasts my favorite fall spice flavors in a delicious, fluffy mini loaf. It's both gluten and dairy free! A seasonal favorite 🎃

Here's what you'll need:

• 1 3/4 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup canned pumpkin puree

Directions:

Preheat your oven to 350°F. Grease pan if applicable. I used a silicone mini loaf pan that makes 9 mini loafs.

In a medium-sized bowl, whisk together the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, allspice).

In a separate large mixing bowl, combine the granulated sugar, brown sugar, applesauce, coconut oil, eggs and vanilla extract. Mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the pumpkin puree until the batter is smooth and well mixed.

Pour the batter into the prepared loaf pan. I like to use a mini silicone loaf pan.

Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. If you’re using a larger baking tin, you’ll need to cook closer to 60 minutes.

Top with butter or whipped cream or as is!! Enjoy!!!