Pumpkin Bread

Prep Instructions for 1 loaf                                                                                                           
1 3/4 cups Kember’s Gluten Free Pumpkin Bread Mix                                                                                     
1 cup pumpkin puree                                                                                                                                                     
1/3 cup milk (almond, soy, coconut, cow)                                                                                                            
1/4 cup oil
1 egg (or vegan option) 
1/2 teaspoon vanilla

Optional add ins:
Candied ginger (2 tbsp chopped)
Chocolate Chips (1/3 cup)
Nuts (1/3 cup chopped)

 
Preheat oven to 350°.  Lightly spray an 8 ½” x 4 ½” loaf pan.  Whisk pumpkin, milk, oil, egg (or vegan option), and vanilla until smooth.  Add 1 3/4 cup bread mix and whisk until combined.  Add ginger, chocolate chips, or nuts if you like and pour into prepared pan.  Bake 55-60 min or until wooden pick comes out clean.  Cool 10 min in pan before transferring to rack to cool completely.
 
Vegan Option:  Add 1 tsp baking powder to 1 3/4 cup mix and whisk to combine.  In a small bowl, mix 1 Tbsp ground flax or chia seed with 3 Tbsp warm water.  Let stand for 10 min, stirring occasionally.