Makes 2 loaves.
6 large eggs
1 1/4 cup brown sugar
2 teaspoon vanilla extract
1 15oz. can organic pumpkin puree
2/3 cup olive oil
2 1/2 cups gluten free all-purpose flour
1/2 cup ground flax seed
3 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon all spice
1 teaspoon salt
1 cup pecans, chopped
Preheat the oven to 350F. Grease or line two 9 x 5 loaf pans with parchment paper.
In a large bowl, combine well the eggs, sugar and vanilla. Then, add in the pumpkin puree and olive oil until thoroughly mixed.
Add all the dry ingredients, except pecans, directly into the same bowl containing the wet ingredients. Mix until dry is completely incorporated and stir in the pecans.Transfer the batter equally into the loaf pans. Bake for 40-45 min, until a toothpick comes out clean.
Remove loaves to cooling rack and let cool completely before cutting. Wrap each loaf in plastic wrap to maintain moisture.