Ingredients
3-⅓ cups gluten free flour blend
3 teaspoon xanthan gum
2 teaspoon baking soda
1-½ teaspoon salt
½ teaspoon baking powder
4 eggs, beaten
3 cups sugar
2 cups canned pumpkin
1 cup vegetable oil
½ cup water
1-½ teaspoon ground cinnamon
1-½ teaspoon ground cloves
1 cup chopped walnuts or pecans
Directions
Preheat oven to 350 degrees, grease and flour (gluten free) two 5" x 8" loaf pans and set aside. Combine gluten free flour blend, xanthan gum, baking soda, salt, and baking powder in a separate bowl and set aside. Combine beaten eggs and sugar in a large bowl and mix well. Add pumpkin, oil, water, cinnamon, and cloves and blend well. Slowly add flour mixture to wet ingredients, about a cup at a time, mixing well after each addition. When all flour mixture is thoroughly combined, add nuts and mix gently. Pour into prepared loaf pans, set pans on a cookie sheet and bake for 75-90 minutes. Loaves are done when toothpick inserted near middle come out clean.
Provided by:Nancy Welch
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