Gluten Free Pumpkin Bread

This pumpkin bread is so good, you won't even know it's gluten free. Perfect for autumn!

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 1 Loaf

Ingredients

• 1⁄2 cup butter
• 1  cup sugar
• 2  eggs
• 1  teaspoon vanilla
• 1 (15 ounce) can pumpkin
• 2  cups  gluten-free flour, blend (recipe below)
• 1 1⁄2 teaspoons pumpkin pie spice
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt

Directions

1. Pre-heat oven to 325 degrees, and lightly grease a bread pan.
2. Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
3. In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
4. Pour into prepared bread pan and bake one hour to one hour and ten minutes.
5. Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.