Gluten Free Pumpkin Spice Bread - cooking recipe

Ingredients

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
2 1/4 teaspoons xanthan gum
4 eggs
3 1/3 cups all purpose gluten-free flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
2 -3 teaspoons cinnamon, to taste
1/2 - 1 teaspoon nutmeg, to taste
3/4 - 1 teaspoon ground cloves, to taste

Preparation

Preheat oven to 350.
Combine flour, baking soda, salt, baking powder, and spices in a bowl and mix well-set aside.
Combine Xanthan Gum and Oil in a large mixing bowl.
Blend until smooth (I always use an immersion blender as opposed to a beater style mixer).
Add pumpkin, sugar, eggs and water to oil and xanthan gum.
Blend until smooth.
Slowly add dry ingredients, about a cup at a time, blending well with each addition. (If using an immersion blender, use a spatula and extra care to ensure you are getting all of the ingredients off the bottom of the bowl).
Grease a large bunt pan or two 9 x 5 inch loaf pans and dust with flour.
Bake for 80-90 minutes (60-70 minutes for loaf pans) or until a toothpick inserted in center comes out with no uncooked batter.
Cool for 10-16 minutes (if you can wait that long).
Invert pan(s) and tap bottom to release.