MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gluten-Free Pumpkin Bread
Categories: Breads, Squash, Spices
Yield: 18 servings

1 3/4 c Gluten-free A-P baking
- flour
1 1/2 ts Ground cinnamon
1 1/4 ts Xanthan gum
1 ts Baking soda
3/4 ts Salt
2 lg Eggs; room temp
1 c Canned pumpkin
1 c Sugar
1/2 c (packed) brown sugar
1/2 c Vegetable oil
1/3 c Water

Set oven @ 375ºF/190ºC.

In a large bowl, sift together flour, cinnamon, xanthan
gum, baking soda and salt. In second bowl, stir together
eggs, pumpkin, sugars, oil and water. Add sugar mixture
to dry ingredients; stir just until moistened. Transfer
batter into a 9x5-in. loaf pan.

Bake until toothpick inserted in center comes out clean,
60-75 minutes, covering with foil halfway through to
prevent overbrowning. Cool in pan 10 minutes before
removing to wire rack to cool completely.

Kelsey Dimberg, Chicago, Illinois

Makes: 18 servings

RECIPE FROM: https://www.tasteofhome.com

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