Gluten Free Pumpkin Bread

We think canned pumpkin should be enjoyed year-round. This gluten free pumpkin bread makes it easy!

Servings: 8-10

Ingredients

2 cups Long Table Gluten Free Pancake Mix

1 cup brown sugar

1 tablespoon pumpkin pie spice (OR 1 teaspoon cinnamon, 1/2 teaspoon each nutmeg and ginger, & 1/4 teaspoon each cloves and all spice)

1 can pumpkin puree (approx 15 ounces, not pie filling)

1/4 cup warm water

1/2 cup vegetable oil

2 large eggs

1/2 cup raw pepitas (optional)

Instructions

1. Preheat oven to 350° and spray a loaf pan with cooking spray (or line with parchment paper).
2. In a large bowl whisk together pancake mix, brown sugar, and spices.
3. In a separate bowl whisk together pumpkin, water, oil, and eggs.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Pour batter into the greased loaf pan and spread until smooth (batter will be thick).
6. Sprinkle raw pepitas on top (optional).
7. Bake for 55-65 minutes, or until a toothpick, when inserted into the center of the loaf, comes out mostly clean.

Tips

Allow bread to cool for 10 minutes in the pans before removing and placing on wire racks. Cool completely before slicing.