Pumpkin Spice Bread

• 1 3/4 C. all-purpose gluten free flour blend (I use Bob's Red Mill)
• 1 Tbsp. potato starch
• 1 C. granulated sugar
• 1/2 C. packed brown sugar
• 3/4 tsp. salt
• 1 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground allspice
• 1 tsp. cloves
• 1 15oz. canned pumpkin (for more flavor use a pumpkin pie mix)
• 1/3 C. water
• 2 eggs
• 1 tsp. vanilla extract
• 1/4 C. vegetable oil

1. Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
2. Stir the flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. Whisk together the pumpkin, water, eggs, vanilla, and vegetable oil together in a separate bowl.
3. Gradually pour the wet mixture into the dry while whisking until everything is well mixed. Divide the batter between the two prepared loaf pans. (I like to use 5 ceramic mini loaf pans)
4. Bake in the preheated oven until the top is golden and springs back when lightly pressed, 50 to 60 minutes. Allow to cool 20 minutes before removing from the pans.(bakes for 45-45min. in the mini loaf pans)

allpurpose, potato starch, sugar, brown sugar, salt, baking soda, cinnamon, ground nutmeg, ground allspice, cloves, pumpkin, water, eggs, vanilla extract, vegetable oil

Taken from www.epicurious.com/recipes/member/views/pumpkin-spice-bread-50103200 (may not work)