Gluten Free Pumpkin Bread

Ingredients:
1 1/2 cups gluten free flour

1/2 teaspoon of salt

1 cup coconut sugar

1 teaspoon baking soda

1 cup  pumpkin puree

1/2 cup olive oil (or coconut oil)

2 eggs, beaten

1/4 cup water

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/4 teaspoon allspice
optional:

1/2 cup chopped walnuts

raisins

Preheat oven to 350°F.
Sift together the flour, salt, sugar, and baking soda.

Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts/raisins.

Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a toothpick poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf. Can easily double the recipe.

(i use three small loaf pans and they bake in just oerhalf the time)

Recipe adapted from the Fannie Farmer Cookbook.