Spray and line 3 pans with parchment paper
Crack 6 eggs into a mixing bowl and beat until eggs look light and frothy. Slowly add the 1 cup of sugar and 1 cup brown sugar until mixture looks creamy.
Pour in 3/4 cup of oil and 2 cups of puree pumpkin, and 1/2 cup of water into batter. Beat until batter looks creamy.
Measure dry ingredients mixing after each addition: 3/4 cup of coconut flour, 1 1/2 cup millet flour, 3 cups of oat flour, 1 TBSP benefiter (optional to regulate blood sugar), 2 tsp. salt, 3 tsp. ground cinnamon, 2 tsp. ground nutmeg, 1 tsp. ground cloves, and 2 TBSP fresh ginger or 1 tsp ground ginger. Beat until batter looks creamy and blended.
Add and gently mix in 1 tsp baking soda and 4 tsp. baking powder. Preheat oven to 350 degrees.
Now, pour pumpkin spice bread batter into each parchment lined loaf pan filling approximately 2/3 full. Cook at 350 degrees for 45 minutes.
Once done, pumpkin spice bread pulls away from sides of pan and top looks crusty and golden brown. When a knife is inserted into the middle of one loaf and pulled out, it should be clean. Place loaf pans on cooling wrap for about 5 minutes. Then carefully turn loaf of pumpkin spice bread out of pan resting the bottom with parchment paper on the cooling rack. Completely cool for an hour or more before storing in a covered container.