Ingredients
3 1/2 c. gluten free flour (Pamela’s)
2 c. sugar or less - brown, demerera, turbinado or somesuch
1 1/2 t. salt
3 t. garam masala
2 t. baking soda
1 can (16 oz) pumpkin puree
1 c. olive oil
4 eggs
1/2 c. raisins
Preparation
Preheat the oven to 350. Grease two loaf pans. Place raisins in a small bowl and cover with hot/boiling water and allow to soak and plump while you prepare the rest. In a large bowl, combine flour, sugar, salt, garam masala, and baking soda. In a separate smaller bowl, combine pumpkin, oil, and eggs, mixing well. Drain the raisins and add to the wet mix. Stir the wet mix into the dry mix, just until it’s mixed thoroughly. Pour batter into loaf pans and bake 1 hour.
