Growing up my Grandma would make the greatest pumpkin bread. It was always moist and delicious. It turned into a tradition where each year for Christmas each Grandchild would get 2 loaves  (it would be 1 pumpkin and 1 Poppy Seed Bread). My younger sister and I were disappointed when we had to go gluten free because that meant no more Grandma’s bread. So when I found out that I can use my Gluten Free Pantry all purpose flour and make the poppy seed with no difference in taste and texture, I had to try it on the pumpkin bread recipe.

Now I combine two traditions. Each year my kids and I go out to the pumpkin patch and I allow them each to pick one pumpkin. We cut it up, cook it and puree it, then freeze it to make the bread with. It is a great memory maker for my kids and I to do each year. However this year we will skip the pumpkin patch part. My mother in law bought the kids two large pumpkins to use and I do not need more then that. The kids are bummed but I promised them we will go next year. I will post how I prep the pumpkin later on once we attack them! But now the recipe!

What you need:

• 3 cups sugar
• 1 cup salad oil (vegetable oil)
• 4 eggs
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 tsp baking soda
• 3 1/2 cups flour
• 2/3 cups water
• 2 cups fresh pumpkin (or 1 16oz can)
• nuts- optional

Combine sugar and oil in a large bowl

Add eggs and mix until well blended

In another bowl combine salt, cinnamon, nutmeg, baking soda and flour and mix well

Slowly mix in the flour mixture into the sugar mixture, alternate with water (I added 1 cup of flour blended well,  then added part of the water, blended well, ect)

add the pumpkin in (fresh is better but you can use canned)

Grease two loaf pans and fill just over half. I had some left so I also poured some into a muffin pan.

Bake at 350 or until bread tests done. Cool slightly before removing from the pans.