Directions:
Adjust oven rack to the middle position and preheat to 350 degrees F. Grease two 8.5-by 4.5-inch loaf pans with nonstick cooking spray.
Whisk together the gluten-free flour, pumpkin spice, baking powder, baking soda, and salt in a large bowl.
Add the brown sugar, pumpkin puree, eggs, and vegetable oil. Mix until smooth. The batter will be thick.
Divide batter evenly between prepared pans. Smooth batter into pans with a small spatula or the back of a spoon.
Bake until a cake tester inserted into the center of the loaves comes out clean.
Place the pans on a wire rack to cool for 15 minutes and then turn the loaves out onto a wire rack to cool completely.
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