Gluten Free Toasted Coconut Bread

Happy 1st Day of Fall! I can't believe it is already pumpkin season! Summer really flew by this year for us with lots of travel and work. While I do love a summer day by the pool, nothing compares to cool fall nights by the outdoor fireplace with a glass of wine and cuddling with my favorite guys. 

Ingredients:

• Butter or olive oil to

• 2 ½ cups gluten free flour

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon salt

• ½ teaspoon ground nutmeg

• ⅛ teaspoon ground cloves

• 2 large eggs, room temperature

• 1 cup canned pure pumpkin

• 1 cup light brown sugar

• ½ cup virgin coconut oil melted but not hot

• 2 tablespoons raw pumpkin seeds

• 2 tablespoons toasted coconut flakes

• 1 tablespoon coconut sugar

Instructions:

1. Preheat oven to 350° and coat a 8½x 4½" loaf pan with coconut oil. Line with parchment paper, leaving a 2" overhang on all sides, and coat the parchment paper with coconut oil.

2. In a medium or large bowl, whisk flour, baking powder, and spices until combined.

3. In a large bowl, whisk eggs, pumpkin, brown sugar, and oil until smooth without clumps.

4. Gradually add dry ingredients to the wet until a consistent batter forms.

5. Pour batter into loaf pan. Sprinkle the pumpkin seeds, coconut, and granulated sugar to the top evenly.

6. Bake until golden brown and a toothpick placed into the center comes out clean- about 50–60 minutes.

7. Transfer pan to a wire rack and let bread cool for 30 minutes in the pan.

8. Remove the bread from the loaf pan to let cool completely.

9. Enjoy!