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

1. Combine all of the wet ingredients in one bowl.
2. Combine all of the dry ingredients in another bowl.
3. Add the wet ingredients into the dry with a spatula by hand just until mixed together and the same consistency.
4. Add the raisins.
5. Spoon ingredients into a lightly greased 9 inch loaf pan.
6. Sprinkle the top of the loaf with the brown sugar and pumpkin seeds.
7. 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)