Gluten Free Pumpkin Loaf
- 2 tablespoons canola oil
- 1 (386 ml) can pumpkin puree
- 2 teaspoons gluten-free vanilla extract
- 2 eggs
- 13 cup molasses
- 14 cup rice flour
- 14 cup flax seed meal
- 23 cup oatmeal (ground)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 14 teaspoon allspice
- 14 teaspoon nutmeg
- 12 cup raisins
- 2 tablespoons brown sugar
- 14 cup pumpkin seeds
- Combine all of the wet ingredients in one bowl.
- Combine all of the dry ingredients in another bowl.
- Add the wet ingredients into the dry with a spatula by hand just until mixed together and the same consistency.
- Add the raisins.
- Spoon ingredients into a lightly greased 9 inch loaf pan.
- Sprinkle the top of the loaf with the brown sugar and pumpkin seeds.
- Bake at 350F for 80 minutes.
canola oil, pumpkin puree, vanilla, eggs, molasses, rice flour, meal, baking powder, salt, cinnamon, allspice, nutmeg, raisins, brown sugar, pumpkin seeds
Taken from www.food.com/recipe/gluten-free-pumpkin-loaf-301218 (may not work)