Ingredients

The following ingredients have 4 Servings
  • Sift or whisk together:
  • 3 1/2 cups gluten-free all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg (*You can also substitute 2 tsp pumpkin pie spice for the cinnamon and nutmeg, but I prefer more cinnamon flavor)
  • Beat together:
  • 4 eggs
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup grapeseed oil (you can also use avocado oil or canola oil)
  • 2 cups pureed pumpkin

Instruction

  • Add dry ingredients to wet ingredients until just blended. Do not over mix.
  • Evenly divide the batter between 6 mini loaf pans and bake for 30-35 minutes or until a toothpick comes out clean, or two regular loaf pans for 45 minutes, or until a cake tester or toothpick in the center comes out clean.
  • Brush the tops with melted butter, if desired, and cool completely before slicing.