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Author Notes: My sister Caroline was diagnosed with Celiac disease a few years ago - at age 18 - and that was a game changer for our family. Ever since, we have toiled over converting favorite family recipes to gluten free. Here is my mom's pumpkin bread - it is moist and you would never know it's gluten free. It is wonderful toasted with cinnamon and butter, and a tall glass of milk. In fact, it's so good we don't even make the "old" version anymore! —Lauren B
- 1/2 cup unsalted butter, softened (1 stick)
- 1 1/4 cups sugar
- 2 eggs
- 6.65 ounces gluten free flour, such as Better Batter
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/4 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups canned pumpkin puree
- 1/2 cup chopped pecans or walnuts
- 1/2 cup water
- Preheat oven to 350F degrees.
- Thoroughly butter and flour a 9-inch loaf pan. Set aside.
- Combine the dry ingredients (flour through salt) in a bowl, with mixer on medium speed, add half the flour mix. Pour in the water and then the other half of the flour. Mix until creamy.
- Add in the pumpkin and beat until combined. Reduce mixer speed to low and stir in nuts.
- Pour the mix into the pan and bake for 1 hour. Bread is done when it is no longer jiggly and a toothpick inserted in the center comes out clean. Let cool in pan 15 minutes, then turn out onto a rack to cool completely. Store wrapped in plastic, in an airtight container. Eat warm, or toast topped with butter or cream cheese and cinnamon.
- This recipe was entered in the contest for Your Best Breakfast Baked Good
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