RUTH'S GLUTEN-FREE PUMPKIN BREAD
INGREDIENTS:
1 3/4 cups gluten free flour mixture
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon xanthan gum
1 cup pumpkin, cooked & mashed
2 large eggs
50 grams butter, melted & cooled
4 Tablespoons vegetable oil (e.g. sunflower or canola)
1 cup white sugar
1/2 cup soft brown sugar
DIRECTIONS:
Grease & flour, or line with baking paper, a large, deep loaf pan.
Heat oven to 160°C fan bake or 170°C standard bake.
Beat pumpkin, eggs, butter, oil & sugar in a bowl.
Sift in the dry ingredients & mix in carefully until well combined.
This is a very wet mixture.
Pour into tin & bake for about 1 hour, but start checking at 50 minutes.
It may take up to 1 1/4 hours, depending on your oven.
Should be set & risen & brown when cooked & it may have a split down the centre of the top.
Cool in pan for 10 minutes, then move to a rack to cool.
Freezes well.