"Gluten Free" Almond Pumpkin Bread

"Gluten Free" Almond Pumpkin Bread

Yield:

Ingredients: 2 cups sugar

1/2 cup oil

3 eggs

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

Tin Foil

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.

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