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the best gluten free pumpkin bread


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Prep Time: 5 minutes

Cook Time: 60 minutes

Servings: 3


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Step 1

Preheat oven to 350°. Grease three small (8½ by 4½-inch) loaf pans (see notes below for muffins). Set aside.

Step 2

Measure flour, sugar, baking soda, salt, and all spices into a large bowl. Stir or whisk to blend.

Step 3

Mix pumpkin puree, water, oil, and eggs in separate bowl and add to dry ingredients. Stir together until fully combined.

Step 4

Pour batter into prepared pans. Bake for approximately one hour, or until toothpick inserted into center of loaves comes out fairly clean (a few moist crumbs is okay). Let cool in pans for 10 minutes and then turn out of pans and onto cooling racks to cool to warm or room temperature before serving.

Step 5

For muffins, line muffin pans with liners and spoon batter all the way to the top of muffin liners. Bake at 400° F for 10 minutes, then reduce heat to 350° F and continue to bake for an additional 10 minutes, or until toothpick inserted into center comes out clean or with only a few moist crumbs attached. Cool in pans for 10 minutes and then turn out onto cooling rack to finish cooling.

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