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Author Notes: These can be made as muffins as well. You can also add in shredded zucchini or yellow squash. —gfreekitchen
- 1 3/4 cups all purpose g-free flour blend
- 1 tablespoon potato starch
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 - 1 teaspoons ground cardamon
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 15 ounces canned pumpkin
- 1/3 cup water
- 2 eggs
- 1/4 cup vegetable oil
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans. (I like to use 5 ceramic mini loaf pans)
- Stir the flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. Whisk together the pumpkin, water, eggs, vanilla, and vegetable oil together in a separate bowl.
- Gradually pour the wet mixture into the dry while whisking until everything is well mixed. Divide the batter between the two prepared loaf pans.
- Bake in the preheated oven until the top is golden and springs back when lightly pressed, 50 to 60 minutes (bakes for 45-45min. in the mini loaf pans). Allow to cool 20 minutes before removing from the pans.
- This recipe was entered in the contest for Your Best Recipe with Cardamom