Pumpkin Bread

While fall is still a few days away, pumpkin season is upon us. There's nothing like starting a crisp fall day with an espresso and a slice of pumpkin bread. This pumpkin bread is delicious for all the reasons you can imagine. It's sweet. It's seasonal. It's festive. And it's gluten-free.Feel free to use the gluten-free flour of choice. You'll get the same results no matter your choice.Try different variations to really up the ante. Think a sprinkle of chocolate chips throughout the batter or try some pumpkin seeds on top. Either way, make it your own.

Pumpkin Bread

You will need:- 1 stick unsalted butter, room temperature- 3/4 cup granulated sugar- 2 eggs- 2 cups 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