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Written by Sharon Grimm
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Friday, February 27 2009 23:05 |
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½ cup shortening 1 ½ cups sugar ½ cup water 2 eggs 1 cup pumpkin, pureed ¾ teaspoon salt 1 2/3 cups GF flour (i.e. Bette Hagman's blend) ½ teaspoon each nutmeg, cloves, xanthan gum and baking powder 1 teaspoon baking soda 1 ½ teaspoons cinnamon
Combine all dry ingredients and mix well. Preheat oven to 375 degrees. In a large bowl, cream shortening and sugar. Mix in water, eggs and pumpkin. Add dry ingredients to pumpkin mixture and stir to combine. Bake in a greased loaf pan for 1 hour. Remove from oven. Cool for 5 minutes then remove from pan to cool completely on a rack. Note: This freezes well.
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Central Iowa Celiac Connection 
