Gluten-Free Pumpkin Loaf

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gluten free pumpkin loafPre-heat oven to 350 degrees


  • 2 eggs
  • I stick of butter or non dairy version if you are allergic
  • 2 tablespoons of almond milk
  • 1 teaspoon  of nutmeg
  • 1 teaspoon of pumpkin spice
  • 1 ½ teaspoons  of baking powder
  • ½ teaspoon of baking soda
  • 1 15 ounce can of pumpkin
  • 2 cups of gluten-free flour (I use Pamela’s it’s the best)

In a mixer blend the softened butter and eggs and then add the remaining ingredients.

Place mix into two containers that are greased so the mix will not stick.  I use a Pyrex pan that is 8.5 x 4.5 and then a small one that is 5.5 x 2.5.  This way the mix when it rises will not over flow in the main pan.  Fill both to a little more than half and you are set.  Bake them together taking out the smaller one in 30 minutes and the larger one about 45.  Always check with a toothpick in the middle to see if they are done.  If the toothpick comes out clear from the center you are set.

Let cool and eat 🙂


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