Gluten-Free Pumpkin Oat Bread - cooking recipe

Ingredients

4 eggs
1 1/2 cups brown sugar
15 ounces pumpkin, or
2 cups pumpkin puree
1 cup applesauce
1/2 cup canola oil
1 cup gluten-free oats
1/2 cup liquid (apple juice, milk, water, your choice)
4 cups gluten-free baking mix (I swear by Pamela's)
2 teaspoons baking soda
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup pecans, chopped (optional)

Preparation

Preheat oven to 350 degrees.
Spray or prep 6 small loaf pans.
In small bowl, combine oats and liquid (I prefer apple cider), set aside.
In large mixing bowl, mix first 5 ingredients together: eggs, brown sugar, pumpkin, applesauce, oil. I mix for 2 minutes.
In another bowl, mix dry ingredients: baking mix, baking soda, xanthan gum, baking powder, salt, spices.
Slowly add dry ingredients to wet ingredients, mix until well combined.
Divide batter equally into 6 prepped loaf pans.
Bake 30-40 minutes.