Ingredients: 2 cups sugar
1/2 cup oil
1 1/2 cups canned pumpkin puree
1/2 cup freshly-squeezed orange juice
Zest of 1 orange
2 cups all-purpose Gluten Free Baking Mix (I use Arrowhead Mills) 1 1/2 teaspoons baking powder
1 teaspoon baking soda 1 teaspoon almond extract
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
Instructions: 4. Bake in a pre-heated oven at 350 degrees for about 35-40 minutes.
Check with a toothpick or fork (should come out clean). If pumpkin bread is not finished, but getting too browned, fold tin foil over the top.