Pumpkin Bread (gluten free)

4 large eggs

2 tbsp molasses

1 can (15 oz) pumpkin puree

1/3 cup vegetable oil

1 3/4 cup gluten-free flour (I was generous here as I actually used extra pumpkin, so I heaped these so it was probably closer to 2 cups)

1 cup sugar

2 tsp baking powder

1/2 tsp baking soda

3/8 tsp xanthan gum

1/2 tsp salt

1 1/2 tsp pumpkin pie spice (you can make your own).

1 cup add in like chips or nuts (I didn't do this)

Preheat to 350. Grease a 9 by 5 loaf pan

Whisk eggs, molasses, pumpkin and oil. Set aside.

Whisk flour, sugar, baking powder, baking soda, xanthan gum, salt and pumpkin pie spice.

Slowly add the egg mixture until all combined. Stir in any desired add ins.

Put into bread pan and let rest for 10 minutes.

Bake for 60-70 minutes or until done. You may have to add foil at end to keep from over browning (I did this).

Let rest for a few minutes for de-panning and then let cool before slicing.