Hunter’s Favorite Pumpkin Bread
- 1 Package of Bob’s Red Mill Gluten Free baking Flour
- 4 Egg Whites
- 1 cup Gluten Free Coconut flour
- 1 Can Libby’s Pumpkin
- ½ Cup Coconut / Almond Milk
- 2 TBS Maple syrup (all natural)
- Nutmeg (to taste)
- Cinnamon (to taste)
- Mix all dry ingredients together, then add the wet.
- Pour into a greased (with coconut oil) bread pan.
- Bake @ 350 degrees for 45-50 mins.