Hello cats! How are you today? Did you have a nice week? Yesterday, snowed! It lasted only a few hours, but it was beautiful! And I loved it as I was off and was taking it extra easy. It was also a busy week and didn’t really manage to make much foo, but I wanted to make something sweet and this recipe for Gluten Free Pumpkin Bread by EatWithClarity was exactly what I needed.

Ingredients

• 1 cup pumpkin puree
• 3 large eggs
• ⅔ cup white sugar
• ⅔ cup light brown sugar
• ½ cup melted butter or coconut oil
• 2 teaspoons vanilla extract
• 1 ½ cups gluten free all purpose baking flour
• 3 teaspoon cinnamon
• 1 teaspoon ginger
• ¾ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

Method

• Preheat the oven to 350 degrees Fahrenheit.
• Line a standard loaf pan (9×5 or 8 1/2 x 4 1/2 work) with parchment paper and set aside.
• In a large mixing bowl, whisk together all wet ingredients until well combined.
• Whisk in the dry ingredients until a smooth batter forms. Fold in the chocolate chips if using.
• Transfer to your prepared pan and sprinkle on some cinnamon sugar if desired or even some crushed nuts.
• Bake for 55-65 minutes or until a toothpick comes out clean.
• Remove from the oven and let cool in the pan for 15 minutes, then lift it out and transfer to a cooling rack and let cool ideally for 1-2 hours.

Enjoy!

TVCL, xx