With fall around the corner, I have been enjoying it’s produce. Fall is a great time to create some hearty nutritious dishes like this gluten free pumpkin loaf.

Ingredients:

• 4 large eggs
• 1 cup coconut sugar
• 1 cup pumpkin puree
• ¼ cup avocado or melted coconut oil
• 1 teaspoon vanilla
• ¾ cup oat flour
• ½ cup coconut flour
• ½ teaspoons cinnamon
• ½ ginger powder
• 1-½ teaspoon baking powder
• ½ teaspoon baking soda
• Pumpkin seeds

Instructions:

1. Preheat oven to 350ºF. Prepare an 8×8 square baking dish with parchment paper.
2. In a large bowl, add the eggs, coconut sugar, pumpkin, avocado oil, and vanilla. Mix until fully combined.
3. To the bowl, add the oat flour, coconut flour, cinnamon, ginger, baking powder, and baking soda. Mix it together until it’s fully combined.
4. Transfer the batter into the baking dish. 
5. Top with pumpkin seeds.
6. Bake for 40-45 minutes.
7. Transfer to a cooling rack and let cool completely.

Enjoy!