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1
Preparing to bake.
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2
Heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan.
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3
Mixing the dry ingredients.
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4
Whisk together the flour mix, psyllium husk, baking soda, kosher salt, cinnamon, nutmeg, and cloves.
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5
Set aside.
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6
Mixing the wet ingredients.
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7
Put the pumpkin puree into the bowl of a stand mixer.
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8
(You can also stir this by hand.)
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9
With the mixer running on low speed, add 1 egg.
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10
When it is fully incorporated into the puree, add the second egg.
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11
When it is incorporated, add the brown sugar and white sugar.
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12
When they have disappeared into the puree, add the oil and vanilla extract.
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13
Stir until combined.
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14
Finishing the batter.
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15
With the mixer running, add the flour mixture, a bit at a time, until the flour is fully incorporated.
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16
Keep the mixer running on medium speed and let the batter grow airy.
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17
Pour the batter into the prepared pan.
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18
Baking the pumpkin bread.
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19
Slide the loaf pan into the oven.
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20
Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, 45 to 50 minutes.
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21
Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack.
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22
Do not slice the pumpkin bread until it has cooled to room temperature.
