Pumpkin Bread was one of my favorite autumn foods growing up, which I still make in the fall, but now it's gluten-free.
Ingredients:
1 can pumpkin or 15 oz. fresh pureed pumpkin
3 cups sugar
4 eggs
1 cup good quality vegetable oil or walnut oil
2/3 cups water
2 tsps. baking soda
1 1/2 tsp. salt
1 tsp. each of cinnamon, nutmeg and cloves
3 1/3 cups gluten-free flour, such as Bob's Red Mill 1-to-1 Gluten-free Flour
1 cup chopped walnuts
1 cup raisins
Directions:
Preheat oven to 350 degrees.
Grease and flour two 9x5 loaf pans (or three small loaf pans) and set aside.
In a stand mixer, add pumpkin and sugar to the bowl; and blend on low speed.
Add in eggs, oil, and water and mix together.
In a separate bowl blend dry ingredients (flour, baking soda, salt and spices) together.
Add dry ingredients to the pumpkin mixture.
Remove bowl from stand mixer, and fold in raisins and walnuts.
Pour into loaf pans, and bake for approximately 60 minutes or until a toothpick inserted in the center comes out clean. With larger loaf pans I usually have to bake them for another 20 minutes.
Allow the bread to cool for about 20 minutes before removing from the pan.
Enjoy!
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