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Sharing My Favorite Pumpkin Bread Recipe!

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To be gluten-free!!! It came out awesome!! So moist and the exact same texture as I remember!!!

Thought I would share a wonderful fall recipe with you all.

Pumpkin Bread

2/3 cup shortening (I used coconut oil, which is solid at room temp.)

2 2/3 cup sugar

4 eggs

1 can (1 pound) pumpkin

2/3 cup water

3 1/3 cup flour (I used Bette Hagman’s Featherlight Mix)

3 1/3 tsp. Xanthan Gum

2 tsp. Baking soda

1 ½ tsp salt

½ tsp baking powder

1 tsp cinnamon

1 tsp cloves


2/3 coarsely chopped nuts

2/3 cup raisins (I use Dole…moist & plump

Heat oven to 350. Grease 2 9x5x3 inch loaf pans or 3 8.5x4.5x2.5 inch loaf pans. In large bowl, cream shortening & sugar until fluffy. Stir in eggs, pumpkin & water. Blend in flour, xanthan gum, soda, baking powder, cinnamon & cloves. Stir in nuts & raisins.

Pour into pans. Bake around 70 minutes or until wooden pick inserted in the center comes out clean. ******I only baked 60 minutes when I baked with gluten-free flours. Could be my oven, could be the difference in flours. Just keep a close eye on it. ******

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