Becky’s Best EVER Pumpkin Bread

Prep Time
20 minutes

Cooking Time
45-50 minutes on 325 degrees

Yields
25 slices or 2 loaves

Ingredients
1 cup honey 
60 drops of Sweet Leaf vanilla cream stevia 
¼ cup turbinado (raw) sugar* (optional-according to how sweet you like it)
1 1/2 teaspoons sea salt
1 cup almond flour 
2 1/2 cups Gluten free flour (I use Red Mill 1 to 1 Gluten free Baking flour or Krusteaz Gluten free All Purpose flour) 
1 teaspoon each of CLOVE, CINNAMON, & NUTMEG
1 teaspoon vanilla flavoring
2 teaspoons baking soda
3/4 teaspoon baking powder
4 eggs
3/4 cup Braggs organic olive oil 
1/4 cup of organic apple sauce
1 can organic pumpkin (15 ounce)
3/4 cup water

Directions
Mix all of these ingredients together just until well blended. Put in a 9 x 13 lightly greased baking pan/dish (or 2 loaf pans). (I sometimes use parchment paper which makes for easy clean up, or grease my baking dish with a ½ tablespoon of butter flavored coconut oil, the Nutiva brand) 
Bake at 325 for 45 – 50 minutes.  According to how your oven cooks, it may take a few extra minutes. 

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Credit
From the Kitchen of Rebecca Stewart