Gluten-Free Pumpkin Spiced Breakfast Bread

Preheat the oven to 350 F. In a large bowl mix together all of the liquid ingredients (eggs through stevia). Then add the dry ingredients (flour through salt) and mix until combined, removing all clumps. If you are using them, add in the chopped figs and combine.

Grease a 9×9 or similar size baking dish and pour the batter in, spreading evenly. Top with the pumpkin seeds.

Bake for around 15-20 minutes, or until a toothpick inserted in the center comes out clean.

I topped mine with my homemade almond butter, but you can use any topping you like!

Inspired by Practical Paleo.