Gluten Free Pumpkin Bread

I look forward to pumpkin bread at the first sign of fall - it's one of those things that I was all of a sudden crushed that I couldn't have upon going gluten free. Luckily, quick breads are delightfully easily to make gluten free.

230 grams gluten free all-purpose flour
1 tbsp psyllium whole husks
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
3/4 tsp nutmeg
3/4 tsp all spice
1/2 cup brown sugar
230 grams goat milk or almond milk (for a dairy free option!)
115 grams coconut oil, melted
2 large eggs
1 1/2 tsp vanilla
1 cup mashed pumpkin, canned or fresh 

Preheat the oven to 350 degrees.
Line a standard loaf pan with parchment paper.
In the bowl of a stand mixer or a large bowl, combine the the flour, psyllium whole husks, baking soda, salt, spices, and brown sugar.  Whisk together.
In a small bowl, combine the goat or almond milk, melted coconut oil, eggs, and vanilla.  Whisk together.
Add the mixture of the small bowl into the stand mixer or large bowl.  Mix to combine.
Add the mashed pumpkin and mix to combine.
Pour the batter into the lined loaf pan.
Bake for at least 45 minutes or until you can insert a toothpick and and it comes out clean.

This recipe will make either 1 standard bread loaf or about 16 muffins.