Gluten Free Pumpkin Bread

Sometimes I like to take one of my recipes and make them gluten free. I discovered Cup 4 Cup Gluten Free Flour, and it's amazing. For my pumpkin bread, I just substituted the Cup 4 Cup,  and I never noticed a thing. Toast the bread and add pumpkin butter, and you've got 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 allspicePreparation:1. Preheat oven to 350 F2. Grease 9 x 5 x 3 inch loaf pan3. Mix flour, soda, & salt , cinnamon, and allspice together4. Cream butter and sugar together until fluffy.add vanilla and add eggs, one at a time and beat.5. Alternately add dry ingredients and pumpkin puree to the butter mixture, beginning and ending with the dry (dry-wet-dry-wet-dry).6. 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).7. Cool in pan for 10 minutes, and then on a baking rack.This post was not sponsored by Cup 4 Cup, but all opinions are my own.