Ingredients
- 1/2 stick (4 Tablespoons) unsalted butter or buttery spread, softened
- 2/3 cup sugar (or evaporated cane juice)
- 1 1/8 cups canned pumpkin (not pumpkin pie type), less than a 15 oz. can
- 2 eggs, at room temperature
- 1 egg white, at room temperature
- 1/2 cup high protein milk (cow's, almond milk,etc.)
- 1 teaspoon pure vanilla extract
- 1 3/4 cups gluten free Flour Blend
- 1 1/2 Tablespoons pumpkin pie spice
- 1/4 teaspoon sea salt or salt
Preparation
Step 1
Spray oil or oil a 9x5" loaf pan.
In a bowl add pumpkin or allspice to flour blend and whisk well.
Preheat oven to 350°F.
In the bowl of your mixer, add butter and sugar and mix on medium speed until combined, scraping sides of bowl as needed.
Add pumpkin, eggs, milk and vanilla a little bit at a time and mix on medium speed (No. 4 on a KitchenAid mixer) until well blended.
Add flour mixture to wet mixture and blend on low-medium speed until well incorporated. The batter should be the consistency of cake batter, if not, a little thicker.
Pour batter into loaf pan; distribute evenly.
Place in oven and bake for about 60-65 minutes or until no longer wet to the touch in the cracks and a toothpick inserted in the cake (not the cracks) comes out clean.
Carefully remove from the pan and place on a cooling rack.
Slice with a serrated knife.
Store left-overs once completely cooled.