Gluten Free Pumpkin Bread or Muffins

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Adapted from How Can it be Gluten Free by Americas Test Kitchen

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• 1 cup (260g) canned pumpkin puree (I use Trader Joe’s brand available seasonally – stock up around Thanksgiving)
• 2/3 cup (133g) granulated sugar
• 1 teaspoon pumpkin pie spice
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 large eggs
• 1/4 cup olive oil
• 5 1/2 ounces ATK All-Purpose Gluten Free flour (I prefer to use 50% ATK All-Purpose and 50% ATK Whole Grain flour blend.

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1. Set a rack in the center position of oven, and pre-heat to 350-F.
2. Grease an 8.5 by 4.5 inch loaf pan or prepare a muffin pan with cupcake liners.
3. In a large bowl, mix all ingredients until well combined.
4. Pour into prepared pan.
5. Bake for 35-45 minutes, or until a knife inserted into the center comes out clean. The internal temperature should reach 200-205.
   • For muffins, divide the batter equally and bake for approximately 22 minutes or until a toothpick inserted in the center comes out clean.
6. Allow to cool in pan on a wire rack for 20 minutes.
7. Remove from pan and allow to cool for 1.5 hours.