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
brown sugar, packed
1 1/2 teaspoons
1/2 - 1 teaspoons
In This Recipe
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.