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. 

*Signifies all the products I get from vitacost.com where I do some of my shopping! I find it more convenient and economical to shop here. 

Credit
From the Kitchen of Rebecca Stewart