Gluten-Free Pumpkin Bread

Ingredients

• 1 cup pumpkin puree
• 3/4 cup white sugar
• 2 eggs, beaten
• 1/4 cup canola oil
• 1/4 cup applesauce
• 1 3/4 cups gluten-free multi-purpose flour (such as Mixoflour)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 cup raisins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan.

Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.