Cassava Pumpkin Bread

1 cup (260g) canned pumpkin puree (I use Trader Joe’s brand available seasonally – stock up around Thanksgiving)
2/3 cup (133g) granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/3 cup (60g) olive oil
1/2 cup (118g) water
1 cup + 2 tablespoons (135g) Cassava Flour (Bob’s Red Mill brand only to guarantee success)

Set a rack in the center position of oven, and pre-heat to 350-F.
Grease an 8 1/2 by 4 1/2 inch loaf pan.
In a large bowl, mix the pumpkin puree with the sugar, spice, baking powder, baking soda, and salt.
Add the eggs and olive oil. Mix well.
Mix in the flour until well combined.
Pour into prepared loaf pan.
Bake for 45-50 minutes, or until a knife inserted into the center comes out completely clean.
Allow to cool in pan on a wire rack for 20 minutes.
Remove from pan and allow to cool for 1 1/2 hours.