1 1/2 cups brown rice flour (a delicious whole grain gluten-free alternative)
1/2 tsp. Himalayan rock salt (the purest most uncontaminated salt on Earth)
1/2 cup coconut sugar (all the taste without the sugar crash)
1 tsp. baking soda
1 cup 100% pure pumpkin puree
1/2 cup coconut oil (maintains cholesterol levels, stress relief, increased immunity and aids in proper digestion)
1 egg, beaten
1/4 cup water
2 tbsp. honey
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 cup roasted pumpkin seeds

Preheat oven to 350°F. Sift together flour, salt, sugar, and baking soda. Set aside.

Mix the pumpkin, oil, eggs, 1/4 cup of water, honey and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the seeds (and any other additions like raisins, chocolate chips, flax seed, hemp seeds, etc). Pour into a well-oiled 9x5x3-inch loaf pan.

Bake at 350°F for 50 to 60 minutes or until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Submitted by: Lex Hosh