I have to say this upfront.Bobs Red Mill Gluten Free 1-to-1 Baking Flour has literally changed the game for me. I have several friends and family members who are gluten free and love my cooking but cant always eat everything due to their diet restrictions. This gluten free flour has allowed me to cook for everyone, just how I want, without suffering in the quality department. It has completely changed the way I look at gluten free baked goods. With all that being said we are fully in pumpkin season, so I decided to whip up this Gluten Free Pumpkin Bread recipe topped off with flax seeds, pepitas and chia seeds. It is incredibly delicious, jam-packed with fiber and best of all, its easy to make! I originally wanted to top the bread with just pumpkin seeds, but didnt stop there! Why not load it up with tasty, fiber-full chia and flax seeds too? They both add such cool texture and flavor to this bread, complementing it perfectly. When it comes to baking any sort of sweet bread, I like to line the loaf pans with parchment paper because I feel it helps the bread hold in the most moisture. When bread is exposed to air for long periods of time it dries out. To help with this I bake with parchment, leaving it on to help keep it fresh. That was just a little trick Ive learned along the way. If you love pumpkin anything, then this Gluten Free Pumpkin Bread is definitely for you. Have some fun with the toppings as well. Maybe there are other seeds you would like to add, or if youve got a serious sweet tooth you can even sprinkle on a bit more sugar to the top! Enjoy!  

Gluten Free Pumpkin Bread with Flax Seeds and Pepitas

Ingredients

• 1 cup Granulated Sugar
• 1 cup packed Light Brown Sugar
• 1 cup oil such as Coconut or Avocado
• 4 Eggs
• 2 tsp Vanilla
• 2 cups canned Pumpkin
• 3 cups Bobs Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tspBaking Soda
• 1 TbspBaking Powder
• Pinch of salt
• 1 Tbsp ground Cinnamon
• 1/2 tsp ground Nutmeg
• 2 tspBobs Red Mill Chia Seeds
• 2 tspBobs Red Mill Flax Seeds
• 2Tbsp Bobs Red Mill Pumpkin Seeds

Yield: Makes two 9 x 5-inch loaves Prep Time: 20 minutes Cook Time: 45-55 minutes Directions

1. Preheat the oven to 350F.
2. In a standing mixer on medium speed with the paddle attachment, mix together the sugars and oil until well combined, about 3 to 4 minutes.
3. Next, add 1 egg at a time into the oil and sugar mixture until it is combined and then pour in the vanilla.
4. Add in the canned pumpkin and mix until combined.
5. In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg, and then slowly add it to the oil and sugar mixture, making sure to stop the mixer to scrape to combine all of the ingredients.
6. Divide the batter by pouring it into two parchment-lined loaf pans.
7. Evenly sprinkle the chia seeds, flax seeds and pepitas over top of the bread.
8. Place in the oven and bake for 45-55 minutes, or until the top is browned and the center is firm.