Pumpkin Bread

We love all things pumpkin in our family. Here is a wonderful, moist recipe for pumpkin bread. As with all my recipes, this is wheat-free and corn-free. Enjoy!

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup canola oil
2/3 cup water
1 cup white sugar
1 cup brown sugar
1 1/2 cups brown rice flour
1 1/2 cups oat flour
1/2 cup potato flour
1 t xanathan gum*
2 t baking soda
1 1/2 t salt
1 1/2 t ground cinnamon
1 t ground nutmeg
1/2 t ground cloves
1/4 t ground ginger
1/2 cup organic raisins

*Note: Xanathan gum is a substitute for gluten in gluten-free baking. It can be derived from corn. If you are extremely sensitive to corn products you may opt to leave this out although your end product may not hold together as well.


Directions
Preheat oven to 350 degrees. Grease three 7x3 inch loaf pans. (You may use a 12-cup muffin pan in place of a loaf pan.) In a large bowl, mix together pumpkin puree, eggs, oil, water and sugars until well blended. In a separate bowl, whisk together the flour, xanathan gum, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for 45 minutes. Loaves are done when toothpick inserted in center comes out clean.