Gluten Free Pumpkin Bread

1. 1

   Pre-heat oven to 325 degrees, and lightly grease a bread pan.

2. 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. 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. 4

   Pour into prepared bread pan and bake one hour to one hour and ten minutes.

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.