Michelle'S Can'T Tell The Difference Pumpkin Bread

• 1/2 c. vegetable oil
• 2/3 c. sugar
• 2 eggs, well beaten
• 1/2 c. soy flour
• 1/2 c. white rice flour
• 1/2 c. potato starch flour
• 1/4 c. tapioca flour
• 1 1/4 tsp. cream of tartar
• 1/2 tsp. salt
• 1 c. pumpkin
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. allspice
• 1 tsp. vanilla
• 1/4 c. nuts (optional)
• 1/3 c. raisins or chopped dates

1. Cream wet ingredients except pumpkin.
2. Sift dry ingredients together or stir well with a fork.
3. Mix creamed ingredients, dry ingredients and pumpkin gently until thoroughly mixed.
4. If desired, add raisins, dates or nuts.
5. Spoon into greased 9 x 5-inch loaf pan.
6. Bake for 55 minutes in preheated 350u0b0 oven or until toothpick comes out clean.
7. Cool in the pan for 5 to 10 minutes before removing.
8. Makes a delightful gluten free bread that you won't miss the wheat in.

vegetable oil, sugar, eggs, soy flour, white rice flour, potato starch flour, tapioca flour, cream of tartar, salt, pumpkin, cinnamon, nutmeg, allspice, vanilla, nuts, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448314 (may not work)