Gluten-free pumpkin bread

What kind of flour do you use for making pastries? I try to use whole grain gluten-free flour because it doesn’t cause sudden spikes in blood sugar. On today’s menu, we have gluten-free pumpkin bread, which I made with a combination of only a few ingredients. It’s delicious and it smells nice. Try the recipe,

Preparation time: 90 minutes
Servings: 10-12

Ingredients:
1 cup pumpkin puree
2 eggs
⅓ cup olive oil
⅓ cup unsweetened almond milk
1 ¼ cup gluten-free flour cake mix
½ cup oats
¾ cup coconut sugar
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp gingerbread spice mix
1 tbsp coconut protein (for decoration)

Instructions:
1. Preheat the oven at 180 ºC. Line the bread mold with baking paper.
2. In a small bowl, pour the pumpkin puree, eggs, olive oil, and almond milk, and stir until smooth.
3. In another bowl, mix gluten-free flour, oats, coconut sugar, baking soda, baking powder, salt, cinnamon, and gingerbread spice mix.
4. Mix dry and wet ingredients, and stir until smooth. Pour the resulting mixture into the prepared bread mold.
5. Bake the bread for 50-60 minutes.
6. Leave until cool.
7. Serve and enjoy.