Pumpkin Gut Bread

Pumpkin Gut Bread

- 3 1/2 cups whole wheat flour, or sub All-Purpose - 3 cups sugar, or sugar substitute like Swerve - 2 tsp. cinnamon - 2 tsp. nutmeg - 2 tsp. baking soda - 1 1/2 tsp. salt - 4 eggs, beaten - 1 cup avocado oil - 1/2 cup water - 2 cups of fresh pumpkin guts - 1 cup chopped pecans, optional

Use pumpkin guts from your jack-o'-lantern, or peel a sugar pumpkin with a large knife so you can cook all parts of the pumpkin.

Scoop out the pumpkin innards and separate into seeds and stringy guts

Use kitchen shears to finely chop the pumpkin guts, then mix into the bread batter.

Pour into greased and floured loaf tins, then bake at 350F for an hour, until inserted skewer comes out clean.