Gluten Free Pumpkin Bread!

I know it is a little late in the season for Pumpkin Bread. But non the less, it is still delicious and easy to make.

Ingredients:

Dry:

2 cup               GF Flour

1.5 tsp             Salt

1 tsp                Cinnamon

1 tsp                Nutmeg

2 tsp                Baking Soda

3 tsp                Xanthum Gum

Wet:

2 cups            Pumpkin

1 cup             Honey (Liquid)

½ cup            Water

4                    Eggs

1 cup             Corn Oil

Directions: (Makes 2 Loaves)

Preheat oven to 325°F. Lightly grease two medium loaf pans. In a bowl combine flour, salt, cinnamon, nutmeg, baking soda and xanthum gum. Using a wire whisk give the dry ingredients a good stir. In another bowl combine the pumpkin, honey, corn oil and water. Stir together and add one egg at a time, beating well after each egg is added. Make a well in the center of the dry ingredients. Add the pumpkin mixture and stir. Pour in the prepared loaf pans. Bake for 60 minutes. Remove from oven and allow to cool for 10 minutes before removing from pans. Cool on a wire rack.