Gluten-Free Pumpkin Bread

Name: Gluten-Free Pumpkin Bread
Total time: 85
Yield: 10
Ingredients: 1 cup pumpkin puree; ¾ cup white sugar; 2 eggs, beaten; ¼ cup canola oil; ¼ cup applesauce; 1 ¾ cups gluten-free multi-purpose flour (such as Mixoflour); 1 teaspoon baking soda; ¾ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; ¼ cup raisins

Recipe by antally from allrecipes.com

1 Hr. 25 Mins.

Ingredients

10 servings

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1 cup pumpkin puree
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¾ cup white sugar
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2 eggs, beaten
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¼ cup canola oil
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¼ cup applesauce
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1 ¾ cups gluten-free multi-purpose flour (such as Mixoflour)
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1 teaspoon baking soda

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¾ teaspoon salt
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground ginger
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¼ cup raisins

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.