Low GI Pumpkin Bread (two loafs)

Naturally White Cake Mix (16 oz.)

3½ cups GF Pancake Mix (20 oz.)

     Or 3 1/4 cups GF APF, 2 tbs. sugar and 2 tbs. baking powder

2 tablespoons of cinnamon, 4 tablespoons of cocoa

2 cans of pumpkin puree (30 oz. total)

1/4 cup of agave

1 teaspoon of pumpkin pie spice

1/4 cup of oil

6 eggs

1 cup of raisins

1 cup of dried cranberries

3 cups of walnuts or pecans

1 cup of ground flax meal

3½ cups of boiling water

2 loaf pans (8 1/2 by 4 1/2)

Directions:

Spray 2 loaf pans with nonstick

Dust each with a tablespoon waffle mix

Place flax, cinnamon and cocoa in a large bowl

Stir in boiling water

Wait 5 minutes

Stir in pumpkin

Stir in eggs

Stir in remaining ingredients

Transfer to loaf pans

Preheat the oven to 350 F

Bake for 1 hour and 20 minutes

Drop out on wire rack

Let cool 1 hour or longer before slicing