Gluten Free Pumpkin Bread
 
 
Ingredients
  • 16.25 ounces (3 ¼ cup) AP GF flour blend
  • 1 ½ tsp. xanthan gum
  • 1 tbsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. allspice
  • ½ tsp. ginger
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 15 ounce can pumpkin puree
  • 1 cup vegetable oil
  • 14 oz. (2 cups) white sugar
  • 5.25 ounces (¾ cup packed) dark brown sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • ⅔ cup warm water
Instructions
  1. Preheat oven to 350℉. Butter two 9-by-5 inch loaf pans, then dust with flour.
  2. Combine flour, xanthan gum, spices, baking soda and salt in a medium bowl.
  3. In a large bowl, whisk together pumpkin and vegetable oil. Whisk in sugars. Add eggs one at a time, then whisk in vanilla and water.
  4. Fold dry ingredients into the wet ingredients, then split the batter evenly into 2 prepared loaf pans.
  5. Bake for 1h 15 min to 1h 30 min, until a toothpick inserted into the center of a loaf comes out clean. Cool on a wire rack before serving.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-pumpkin-bread/