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a very easy quick bread recipe that comes out moist even though it's gluten free. Can be served for breakfast or as a dessert, adjust the sugar to your liking. When I have leftover butternut squash from dinner, I make this the next day with the leftover squash but I still call it pumpkin cake, you can't tell.
Units: US | Metric
Serving Size: 1 (93 g)
Servings Per Recipe: 6
The following items or measurements are not included:
gluten-free baking mix