Ingredients

• 1 cup pumpkin purée
• 0.75 cups white sugar
• 2 eggs , beaten
• 0.25 cups canola oil
• 0.25 cups applesauce
• 1.75 cups gluten-free multi-purpose flour , such as Mixoflour
• 1 teaspoon baking soda
• 0.75 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground ginger
• 0.25 cups raisins

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Combine pumpkin purée, sugar, eggs, oil, and applesauce in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; stir into pumpkin mixture until just blended into a batter. Gently fold in raisins; pour into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition per serving