Pumpkin Bread, Gluten-Free (edited 2/1/12 to add missing instructions)

From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)

Yield: One 9 in by 5 in loaf

2 cups (280 g) Jeanne’s Gluten-Free All Purpose Flour mix

1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon powdered ginger
1/4 teaspoon freshly grated nutmeg
2 extra-large eggs
1 1/2 cups (300g)  granulated sugar
1/2 cup (120 ml) neutral-flavored oil (like rice bran or canola)
1 cup (270 grams) canned pumpkin puree
1 cup (120 grams) coarsely chopped pecans or walnuts (optional)
Extra tapioca flour and oil for the pan

Preheat oven to 350 degrees F/180 C/Gas Mark 4. Grease and flour a 9 in x 5 in loaf pan.

In a small bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs and sugar on medium-high speed for 5 minutes–until light and fluffy. Turn mixer down to low and slowly add oil in the side of the bowl. Beat until combined. Add pumpkin puree.  Beat until combined.  Add flour mixture and beat until combined. Add nuts (if using), and beat until just mixed in.

Scrape batter into prepared pan and smooth top.

Bake at 350 degrees for 1 hour and 10 minutes. If the bread is becoming too dark, loosely tent with aluminum foil during the last 15 minutes.

Cool in pan for 5 minutes and then turn out onto a wire rack to cool completely.

Store loosely wrapped at room temperature in foil or plastic for up to 5 days.