Pumpkin Loaf
Author: Angie Halten
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serve at brunch, lunch or an afternoon get together. Very Moist!
Ingredients
WET INGREDIENTS
  • 2 cups canned pumpkin
  • 1 cup honey
  • 1 cup vegetable oil
  • ½ cup water
  • 4 eggs
DRY INGREDIENTS
  • ½ cup bean flour
  • 1½ cup rice flour
  • 1½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp baking soda
  • 3 tsp xanthan gum
Instructions
  1. Stir together flour, sugar, baking soda, salt and spices.
  2. Stir together pumpkin, corn oil and water, add eggs one at a time.
  3. Make a well in center of flour mixture, add pumpkin mixture and stir.
  4. Pour into 2 greased loaf pans and bake for 1 hour at 325°F, or until internal temperature of loaf reaches 205°F, using an instant read thermometer.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/pumpkin-loaf/