Gluten-free Pumpkin Bread

This 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!