Pumpkin Cinnamon Swirl Bread with gluten free substitutions

Pumpkin Cinnamon Swirl Bread with gluten free substitutions

Ingredients

  • 2 eggs
  • 1 1/3 cups canned pumpkin*
  • 1 1/2 cups sugar
  • 1/2 cup oil
  • 2 cups flour (GF use Domata)
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar + 1 Tbsp cinnamon

Directions

  1. Whisk together eggs, pumpkin, sugar, and oil.
  2. Stir together flour, cinnamon baking powder, and salt.
  3. Add to wet ingredients and whisk till thoroughly combined. Divide half of the batter between four mini loaf pans that have been well greased.
  4. Mix together the 1/3 cup sugar and 1 Tbsp cinnamon in a small bowl. Sprinkle a heaping tablespoon over each of the loaves.
  5. Spread the remaining batter evenly between the four pans, then top with the remaining cinnamon sugar mixture
  6. . Bake at 325° for about 40 minutes, or until a toothpick inserted in the center comes out clean.
  7. -Makes 4 mini loaves
  8. *Note: If all you have is a cup of pumpkin, that will work just fine.