grain-free-pumpkin-bread

1 cup homemade pumpkin puree
4 eggs
⅓ cup Vermont maple syrup
¼ cup Melt Organic spread
½ tsp salt
2 tsp cinnamon
2 tsp pumpkin pie spice
¼ cup tapioca flour
½ cup coconut flour
½ tsp baking soda
½ tsp baking powder
¾ cup chopped nuts of your choice

Preheat the oven to 350F.
Line a small loaf pan with parchment paper.
Mix the pumpkin, eggs, maple syrup & Melt Organic.
Sift in the salt, spices, flours, baking soda and baking powder.
Mix thoroughly.
Add the nuts and mix.
Pour the batter into the pan and bake for 45-50 minutes or until it tests done in the center.