Pumpkin Bread

Pour you up a cup of coffee and sit a spell while we wait for this delicious Pumpkin Bread to come out of the oven. Slather on a pat of salted butter and you will probably hear angels singing! You can use regular flour in place of the gluten free flour but if you don’t tell anyone this loaf is gluten free they will never know. Shhhh, it will be our little secret!

Author: Kimmy's Southern Cooking

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Pumpkin Bread

This pumpkin bread hits all the right notes! Moist, tender, flavorful, comforting! All you will need is a cup of coffee!

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Ingredients

• 2 cups all-purpose gluten free flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp nutmeg
• 3 large eggs, room temperature
• 1 cup vegetable or corn oil (I used 1 cup of applesauce as a substitute for the oil)
• 1 (15 oz) can pumpkin puree

Instructions

1. Preheat oven to 350F (176C).
2. Grease and flour two 8 1/2"x 4 1/2" bread pans.
3. In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, and 2 tsp cinnamon.
4. In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
5. Pour wet ingredients over dry ingredients then whisk together until smooth.
6. Divide evenly between 2 prepared bread pans and bake at 350°F (176°C) for 45-55 minutes, or until a toothpick comes out clean.
7. Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.
8. I used just one pan for a thicker bread.

Notes

I've used this to make the most delicious French Toast and Bread Pudding!