Preheat oven to 350 degrees.
Line a loaf pan with parchment paper.
In a stand mixer add the oil, eggs and pumpkin.
Add the sweeteners, baking powder and soda and spices and mix.
Add the shredded apples and mix on low speed.
Add the gluten free flour and coconut milk and mix on low, increase speed to medium and beat for a minutes.
Fold in the walnuts.
Pour batter into lined loaf pan.
I didn’t want to overfill my loaf pan so I had enough batter for 2 giant muffins also.
Bake muffins for 32-35 minutes and loaf for 45-50 minutes.
Remove and cool.
Once loaf was cool I made a cream cheese icing for the loaf.