Fall Recipe Guide:: Gluten Free Pumpkin Bread

Pumpkin season is upon us. There's nothing like starting a crisp fall day with an espresso and a slice of pumpkin bread. This one is delicious for all the reasons you can imagine. It's sweet. It's seasonal. It's festive. And it's gluten free.Sometimes I like to take one of my recipes and make them gluten free. In the past, I've used Cup 4 Cup Gluten Free Flour (it's amazing by the way), but feel free to use your gluten free flour of choice. You'll still get the same results.When you're ready to serve the bread, try it toasted, and add a pinch of pumpkin butter. You'll be left with a great breakfast or the perfect snack.

Gluten Free Pumpkin Bread

You will need:- 1 stick unsalted butter, room temperature- 3/4 cup granulated sugar- 2 eggs- 2 cups  Cup 4 Cup gluten free flour- 1 tsp baking soda- 1/2 t salt- 1 1/2 cup organic pumpkin puree- 1 tsp vanilla extract- 1 tsp cinnamon- 1 tsp allspiceTo prepare:Preheat oven to 350 FGrease 9 x 5 x 3 inch loaf panMix flour, soda, & salt , cinnamon, and allspice together. Cream butter and sugar together until fluffy. Add vanilla and eggs, one at a time and beat. Alternately add dry ingredients and pumpkin puree to the butter mixture, beginning and ending with the dry (dry-wet-dry-wet-dry).Pour mixture into greased 9"x 5" loaf pan. Bake 50-60 min, or until cake tester comes out clean (I look for a few mini moist crumbs).Cool in pan for 10 minutes, and then on a baking rack.Enjoy!xx Annette