Ingredients
The following ingredients have 4 Servings
- 2 cups gluten free flour (can use all purpose flour or another gluten free flour blend)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1¼ teaspoon cinnamon
- ½ teaspoon ginger
- ½ cup organic cane sugar
- ½ cup light brown sugar
- 3/8 cup organic canola oil (coconut oil is also fine)
- 3/4 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 cup confectioner's sugar (sifted)
- 2-4 teaspoons of water
Instruction
- Preheat the oven to 350 degrees. Place parchment paper in a 9x5 loaf pan so that it hangs over the sides.*
- Whisk together the first nine ingredients in a mixing bowl.
- Add the oil, pumpkin puree, vanilla extract, and water. Stir well.
- Spoon the batter into the prepared loaf pan. Smooth out the top with the back of a spoon.
- Bake at 350 degrees for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan.
- Once cool, use the sides of the parchment paper to lift the bread out of the pan and place on a wire baking rack over a piece of parchment paper.
- Whisk together the confectioner's sugar and water. (Start with 2 teaspoons of water, and add more if needed). Drizzle the glaze over the loaf. Enjoy!
