• ½ cup butter, softened to room temperature
• 1 cup pure maple syrup
• 2 large eggs
• 1⅓ cups pumpkin puree (This is solid-pack pumpkin, not pumpkin pie filling. Pie filling has additional spices. Which, I’d assume, if you used it, you would omit the spice in this recipe.)
• 1 Tbsp. Vanilla Extract
• 1½ cups gluten-free all purpose flour (I used King Arthur multi-purpose g-f flour)
• 1 tsp. baking powder
• 1 Tbsp. Pumpkin Pie Spice
• ¾ tsp. Cinnamon
• ¼ tsp. salt
• ¾ cup pecans, chopped

1. Preheat oven to 350 degrees F. Prepare a baking pan with nonstick baking spray.
2. In a large bowl, cream the butter, maple syrup, eggs, pumpkin and vanilla extract.
3. In a separate bowl, whisk flour, baking powder, pumpkin pie spice, cinnamon, salt and pecans.
4. Fold wet ingredients into the dry ingredients; do not over-mix. Transfer mixture to the prepared loaf pan.
5. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Enjoy!

I wish you well.

Sandy

PS

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