Gluten-Free Pumpkin Oat Bread

• 4 eggs
• 1 1/2 cups brown sugar
• 15 ounces pumpkin, or
• 2 cups pumpkin puree
• 1 cup applesauce
• 1/2 cup canola oil
• 1 cup gluten-free oats
• 1/2 cup liquid (apple juice, milk, water, your choice)
• 4 cups gluten-free baking mix (I swear by Pamela's)
• 2 teaspoons baking soda
• 2 teaspoons xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 1/2 teaspoons ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 cup pecans, chopped (optional)

1. Preheat oven to 350 degrees.
2. Spray or prep 6 small loaf pans.
3. In small bowl, combine oats and liquid (I prefer apple cider), set aside.
4. In large mixing bowl, mix first 5 ingredients together: eggs, brown sugar, pumpkin, applesauce, oil. I mix for 2 minutes.
5. In another bowl, mix dry ingredients: baking mix, baking soda, xanthan gum, baking powder, salt, spices.
6. Slowly add dry ingredients to wet ingredients, mix until well combined.
7. Divide batter equally into 6 prepped loaf pans.
8. Bake 30-40 minutes.

eggs, brown sugar, pumpkin, pumpkin puree, applesauce, canola oil, oats, liquid, baking mix, baking soda, xanthan gum, baking powder, salt, cinnamon, ginger, nutmeg, ground cloves, pecans

Taken from www.food.com/recipe/gluten-free-pumpkin-oat-bread-438331 (may not work)