I didn’t really want anything particularly fussy for dessert, so I decided a simple pumpkin loaf would suit the occasion.
Ingredients:
2 large eggs
1/2 cup vegetable or canolia oil
3/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
15 oz can of pumpkin
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups gluten free flour
Preheat the oven to 350 degrees. Beat the eggs with the oil and sugar until smooth and incorporated. Add the vanilla and spices, mixing until combined. Dump the pumpkin puree into the bowl, mixing well. Add the baking powder and salt, mixing until combine. Finally, add the flour and beat until your batter is smooth.
Scrape the batter into a 9″ by 5″ loaf pan and bake for 45 minutes, or until a knife inserted comes out clean. Allow it to cool before slicing and serving.
