Spicy Pumpkin Bread

It’s getting to be THAT time of year again…

Spicy Pumpkin Bread

* This was baked in a 5 cup bread pan which is smaller than an average bread pan

1/2 Cup of Organic Buckwheat Flour

1/2 Cup of Organic Sorghum Flour

1/4 Cup of Arrowroot Flour

1/4 teaspoon of Iodized Sea Salt

2 teaspoons of Baking Soda

1 teaspoon of Baking Powder

1 1/2 Tablespoons of Ground Cinnamon

2 teaspoons of Ground Nutmeg

1/2 (heaping) teaspoon of Ground Cloves

1 Cup of Canned Organic Pumpkin (100% pumpkin, no sweeteners, etc.)

4 Tablespoons of Pure Maple Syrup

2 Organic Eggs

Measure all the dry ingredients into a medium bowl and whisk to combine. In a mixer, measure all of the wet ingredients and mix on medium until thoroughly combined. Add dry ingredients and beat just until incorporated, do not over mix.

Pour batter into a prepared pan and bake at 350 degrees for 35-37 minutes. Allow to cool for 10 minutes in pan and then remove and cool completely before slicing.