Ingredients

• 1.75 cups gluten-free all-purpose baking flour , such as Bob's Red Mill®
• 0.67 cups white sugar
• 2 teaspoons baking powder
• 1.5 teaspoons xanthan gum
• 1 teaspoon ground cinnamon
• 0.5 teaspoons salt
• 0.25 teaspoons baking soda
• 1 cup canned pumpkin
• 2 eggs , beaten
• 0.33 cups butter , softened
• 0.5 cups chopped walnuts

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition per serving