Gluten Free Pumpkin Loaf

This recipe is one of my holiday favorites. Over the years I have grown to love baking, it was never my strong suite until ditching gluten forced me to get baking or miss out on some of my favorite treats. Going gluten free was a challenge at first but now that I have some tried and true easy go to recipes and staple ingredients I am back in the kitchen with confidence. I will hopefully be posting more of these recipes soon, new baby permitting:)

Pre heat oven to 350
Grease 2 loaf pans with coconut oil
(Or I usually do 1 loaf pan and 12 cupcakes for easy eating/giving)

3 1/3 cups gluten free flour mix
(I use Trader Joes brand)
1tsp xantham gum (Unless your gf flour mix already has it)
3 cups cane sugar
2tsp baking soda
1tsp nutmeg
1-2tsp cinnamon
1/8 tsp ground cloves
4 eggs
2/3 cup water
1 cup coconut oil
1 can pumpkin purée 15oz

Beat wet ingredients together. Pre sift dry ingredients together. Add dry ingredients to wet a little bit at a time, mix on medium until well combined. *optional additions- fold in 1 cup chopped nuts or white chocolate chips. Pour batter into greased loaf pans. Bake at 350 for 1 hour +5 or so minutes until clean knife inserted comes out clean.



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