When I really like a certain food, I tend to go overboard with it. For example when I found Betty Crocker's Chicken Pot Pie recipe, I made it three times for dinner that week. So the food du jour is pumpkin. After I made pumpkin soup I went straight to pumpkin bread.
To make a gluten-free version I used the Jules Gluten-Free mix that has proven to be so multipurpose. I doubled the spices and added a basic strudel topping for a little texture. The entire recipe makes a lot more than I wanted so I split the ingredients in half and made half gluten-free and half "gluten-full." A portion of the gluten-free batter went into ramekins for muffin-esque pastries, too.
1 can pumpkin
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups flour (gluten-free or regular)
2 tsp baking soda
1 1 /2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ginger
Preheat oven to 350 degrees.
Mix together pumpkin, eggs, oil, water, and sugar.
In another bowl mis the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Combine the wet and the dry ingredients.
Pour into well greased loaf pans.
Bake for 45-55 minutes or until a toothpick comes out clean.
These also freeze well! Enjoy!