Gluten Free Pumpkin Bread with Flaxseeds and Pepitas

bobsredmill.com

Donna P Hill

1 cup Granulated Sugar

1 cup Packed Light Brown Sugar

1 cup Oil such as Coconut or Avocado

4 Eggs or 4 Tbsp Gluten Free Egg Replacer mixed with ½ cup water

2 tsp Vanilla

2 cups Canned Pumpkin

3 cups Gluten Free 1-to-1 Baking Flour(444g)

2 tsp Baking Soda

1 Tbsp Baking Powder

Pinch Salt

1 Tbsp Ground Cinnamon

½ tsp Ground Nutmeg

2 tsp Organic Chia Seed

2 tsp Brown Flaxseeds

2 Tbsp Organic Pumpkin Seeds

Note: Ingredients may have been altered from the original.

Directions at bobsredmill.com

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