From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)
Yield: One 9 in by 5 in loafIngredients
2 cups (280 g) Jeanne’s Gluten-Free All Purpose Flour mix
1 teaspoon baking powder
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.