Gluten Free Pumpkin Bread

I found a great bread recipe from
http://againstallgrain.com/2013/10/01/gluten-free-pumpkin-bread/. This turned out deliciously, I really enjoyed the flavors. Mine turned out a little flatter than expected, I'm hoping to try this again tonight and see if I can get it to rise a little more. Either way this recipe is very good and moist! 


Pumpkin Bread 

●3 large eggs
●¾ cup sunbutter (you may also use almond butter) (I used white
chocolate peanut butter)
●½ cup grade B maple syrup
●½ cup pumpkin puree (homemade or canned)
●3 tablespoons softened palm shortening, ghee, or unsalted butter
●2 teaspoons fresh lemon juice
●1 teaspoon vanilla extract
●¼ cup coconut flour
●1½ tablespoons cinnamon
●2 teaspoons nutmeg
●2 teaspoons grain-free baking powder 
●½ teaspoon lemon zest
●½ teaspoon ginger
●¼ teaspoon sea salt
note: if almond butter is used, decrease baking powder to 1.5 teaspoons
and add ½ teaspoon baking soda

Instructions:

1.Preheat oven to 350 degrees F.
2.Lightly grease a glass or metal 8.5×4.5 loaf pan then place a piece
of parchment paper on the bottom of the pan.
3.In a high-speed blender or food processor, combine the eggs,
sunbutter, maple syrup, pumpkin puree, palm shortening, lemon juice, and
vanilla. Puree for 30 seconds until smooth and creamy.
4.Add the coconut flour, cinnamon, nutmeg, baking powder, lemon zest,
ginger, and sea salt. Blend again for 30 seconds until well combined.
5.Pour the batter into the prepared loaf pan. Bake for 40-45 minutes,
until a toothpick comes out clean.
6.Remove the loaf from the oven and allow to cool in the pan for 15
minutes. Remove from the pan and cool completely before eating, about 2
hours. Store tightly wrapped in the refrigerator.