Michelle'S Can'T Tell The Difference Pumpkin Bread - cooking recipe

Ingredients

1/2 c. vegetable oil
2/3 c. sugar
2 eggs, well beaten
1/2 c. soy flour
1/2 c. white rice flour
1/2 c. potato starch flour
1/4 c. tapioca flour
1 1/4 tsp. cream of tartar
1/2 tsp. salt
1 c. pumpkin
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. vanilla
1/4 c. nuts (optional)
1/3 c. raisins or chopped dates

Preparation

Cream wet ingredients except pumpkin.
Sift dry ingredients together or stir well with a fork.
Mix creamed ingredients, dry ingredients and pumpkin gently until thoroughly mixed.
If desired, add raisins, dates or nuts.
Spoon into greased 9 x 5-inch loaf pan.
Bake for 55 minutes in preheated 350\u00b0 oven or until toothpick comes out clean.
Cool in the pan for 5 to 10 minutes before removing.
Makes a delightful gluten free bread that you won't miss the wheat in.