It is, and you need it in your life.

It’s perfectly moist, not too sweet, and not too pumpkin-y. It is the perfect balance of ingredients, and no one will ever know it’s gluten-free unless you tell them. The recipe uses an entire can of pumpkin, and makes a lot of pumpkin bread - so be ready to share the love! And did I mention it’s dairy-free, too?! 

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1 15oz can pumpkin puree

4 eggs

1 cup olive oil

2/3 cup water

3 cups of cane sugar

3 1/2 cups gluten-free 1:1 flour ($9.99 on Thrive Market for 3lbs + 25% off and free shipping!)

2 tsp baking soda

1 tsp salt

1 1/2 tsp cinnamon

Pinch nutmeg, cloves, and ginger

1. Preheat oven to 350 degrees Fahrenheit, and spray three bread pans with non-stick spray (make sure it’s gluten-free!). Set aside. 

2. Mix together pumpkin, eggs, olive oil, and sugar. Set aside.

3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and spices.

4. Stir the dry ingredients into the wet mixture, until there are no clumps of flour remaining - I used an electric whisk.

5. Pour into bread pans.

6. Bake for 55 minutes or until a fork comes out clean.

7. Enjoy!