recipe_name: Gluten Free Pumpkin Bread
yields:
- amount: 12
  unit: slices
  X-name: pumpkin bread
ingredients:
- gluten free cake flour:
    amounts:
    - amount: 1.5
      unit: cups
- sugar:
    amounts:
    - amount: 1
      unit: cup
    substitutions:
    - monk fruit sweetener: {}
- baking soda:
    amounts:
    - amount: 1
      unit: tsp
- baking powder:
    amounts:
    - amount: 0.25
      unit: tsp
- salt:
    amounts:
    - amount: 1
      unit: tsp
- cinnamon:
    amounts:
    - amount: 2
      unit: tsp
- nutmeg:
    amounts:
    - amount: 0.5
      unit: tsp
- ginger:
    amounts:
    - amount: 0.5
      unit: tsp
- allspice:
    amounts:
    - amount: 0.25
      unit: tsp
- ? pumpkin purée (see [this recipe](https://grubriffs.cooking/recipes/092056fd-97a8-4974-a25f-a34f0889d3f5) for making from scratch)
  : amounts:
    - amount: 1
      unit: cup
- eggs:
    amounts:
    - amount: 2
      unit: large
- milk:
    amounts:
    - amount: 0.3333
      unit: cup
      X-fraction: 1/3
- neutral oil:
    amounts:
    - amount: 0.5
      unit: cup
- vanilla extract:
    amounts:
    - amount: 1
      unit: tsp
- lemon juice:
    amounts:
    - amount: 1
      unit: tsp
steps:
- step: Preheat oven to 350⁰F.  Generously grease a 9"x5" loaf pan with butter.
  notes:
  - It may help to liquify the butter in the microwave and use a basting brush.
- step: In a large bowl, mix the dry ingredients (first 9).
- step: In a separate large bowl, mix the wet ingredients.
- step: Add the wet ingredients to the dry ingredients and stir to incorporate.  The batter will be very thick, especially when using fresh pumpkin, so a large spoon or spatula may help.
- step: Pour the batter into the loaf pan and smooth out the top.  Take a knife and gently create a crease in the batter spanning the length of the pan.  This will help the bread to rise evenly.
- step: Bake for one hour, or until a toothpick inserted into the center comes out clean.
X-grubriffs:
  format: 1
  descriptions: []
  step_ingredients:
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