Gluten Free Pumpkin Nut Bread

I love the fall season & everything about it! My favorite thing about fall is being able to bake in the kitchen without over heating the house and filling the house with delicious smells! Growing up I always remember my Mom would make pumpkin bread. It smelled delicious while it was baking in the oven and was perfect for breakfast or dessert! She would heat it up in the microwave for 10 seconds with a little butter on top and it tasted fresh out of the oven! So today I pulled out the family cook book and decided to make it, but substitute a few things so it was gluten free! Hope you enjoy!

Gluten Free Pumpkin Bread

Ingredients:

• 2 cup gluten free all-purpose flour (I used Trader Joes brand)
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1 Cup pumpkin puree
• 1 Cup granulated sugar
• 1/2 Cup milk
• 2 eggs
• 1/4 Cup butter or margarine softened
• 1/2 Cup chopped pecans 

Directions:

Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan.

Step 1: On a sheet of waxed paper or in a bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. 

Step 2: In a large bowl combine pumpkin, granulated sugar, milk, eggs and butter, beat until well blended.

Step 3: Add flour mixture to pumpkin mixture, beating just until smooth. Stir in chopped pecans. 

Step 4: Pour batter into prepared pan. Bake 50 to 60 minutes or until cake tester comes out clean. Cool in pan 10 minutes. Remove from pan. Sprinkle with confectioner's sugar if desired. Slice and enjoy!