Directions 8 steps | 70 Minutes
Preheat the oven to 375°F. Grease and line an 8x4-inch loaf pan with parchment paper. Measure and prep all ingredients.
Prepare the dry ingredients. In a large bowl, whisk together the gluten free 1:1 baking flour, baking soda, baking powder, pumpkin pie spice and salt. Set aside.
Prepare the wet ingredients. In a second bowl, whisk together the pumpkin puree, dark brown sugar, granulated sugar, eggs, canola (or vegetable) oil and vanilla extract. Whisk together until well combined.
Pour the wet ingredients into the dry ingredients and use a silicone spatula to fold the batter until just combined.
Pour the batter into the prepared loaf pan.
In a small bowl, whisk together the cinnamon and sugar.
Sprinkle the cinnamon sugar over the batter. Top with the pepitas. Bake the loaf for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tent the loaf with aluminum foil at the 30-minute mark to ensure that the top of the loaf does not become too dark.
Let the loaf cool on a wire rack for about 15 minutes. Remove the bread from the loaf pan and let cool completely. Slice and serve. Enjoy!