Line the bottom of an 8” x 4.5” loaf pan with parchment and spray the uncovered sides with cooking spray. Set aside.

In a measuring cup, combine the milk, water and honey. Add in the yeast and stir until combined. Let stand until the mixture gets puffy, about 5 - 7 minutes.

In the bowl of a stand mixer, add the flours, starch, psyllium husk powder, baking powder, salt, cinnamon and ginger. Mix well.

Add the yeast mixture, pumpkin, egg, molasses and coconut oil and mix well. Scrape the bowl down and beat on medium for 2 minutes.

Transfer the batter to the prepared loaf pan and let it rise in a warm spot for 20 - 30 minutes.

While the loaf is rising, preheat the oven to 350 F. Bake in the center of the oven for 35 - 40 minutes until the top is golden brown and sounds hollow when you tap on the top.

Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before slicing.

Store in a cool dry place for 2 days. Wrap extra slices in tinfoil in a plastic bag before freezing.