Better Batter Note: Many thanks to CSSilbaugh, who graciously submitted this recipe for us

From Cheryl: Alright, Alright! I think this has been the most requested recipe I have ever had. I keep getting emails from readers asking “where is the pumpkin bread?” Well here it is. My first go at it, I was not too thrilled, so I had to change the recipe. This time it was perfect. If you serve it with a little pumpkin spice butter it is amazing. The texture of this bread is so good. You will never know it is gluten free. It is also very easy to make. No sifting, adding to numerous bowls. Just add it all together and bake.

1 3/4 cups (7 oz or 183g) Better Batter Gluten Free Flour
3/4 cup sugar
3/4 cup brown sugar
1/2 cup canola oil
2 eggs
1 cup pumpkin puree
3/4 tsp. salt
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/2 cup water

Gather all your ingredients

Mix all ingredients together in a kitchen-aid or with a hand mixer with a paddle attachment.

Mix until smooth.

Pour into a loaf pan sprayed with baking spray
Bake one hour at 350 degrees.

Serve with pumpkin spice butter, or just eat it plain. It is good both ways.

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