|
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.
|