Gluten-Free Pumpkin Bread Recipe

Preheat the oven to 350F/175°C and line a loaf pan with baking paper. Spray the uncovered sides of the pan with cooking spray or grease with oil.
In a large mixing bowl, beat the eggs and then add the coconut sugar, pumpkin puree, melted coconut oil, and vinegar. Whisk everything until well combined and homogeneous.
Then add the dry ingredients and mix until form a smooth batter. Add the walnuts. Let the batter rest for 5 minutes.
Pour the batter into the prepared loaf pan.
Bake in the center of the oven for 40-50 minutes or until a toothpick inserted into the center comes out clean. Check at 30 minutes and cover with foil if the top is browning too quickly.
Once baked, let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.