Gluten-free pumpkin bread: my autumn go-to treat.
It’s yummy exactly as is or turned dessert-like with dark chocolate chips (I use Pascha 85% chocolate chips) and/or walnut or pecans.
Preheat oven to 350 degrees F, grease an 8×10 pan, and let’s get baking!
1 cup canned pumpkin
1/2 cup olive oil
1 cup date or maple sugar
2 teaspoons vanilla
1/3-1/2 cup apple cider
1 1/2 cups gluten free flour blend (I use Namaste) or regular flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon each allspice, ginger, clove
Bake for about 30 minutes.