Submitted by: Julie Ledoux
Prep Time: 20 Minutes
Cook Time: 0 Seconds
The moistiest of all pumpkin breads I've had!
In a small bowl, mix flour, baking powder, baking soda, cinnamon, cloves, and nutmegs together. Set aside. In a medium bowl, mix the pumpkin puree, coconut milk and lime juice. Set aside. In a large bowl, cream the butter with a mixer. Add sugar and egg. Mix until all blended. At low speed, pour dry ingredients in the butter mixture, alternating with the pumpkin mixture. Butter a loaf pan and line with a strip of parchment paper, letting it hang over both sides. Pour mixture in loaf pan and bake for 60 minutes at 350°F.
You can also replace the pumpkin puree for the same amount of banana puree. If you make the banana bread, remove the spices, but add 1 teaspoon of vanilla extract.
Bob's Red Mill Gluten Free All Purpose Flour is a good one.