Orly's Gluten-Free Moist Fall Pumpkin Bread

Gluten-Free - Dairy-Free - Nut-Free

Short on time for Thanksgiving baking?  You can whip up this easy recipe for gluten-free pumpkin bread in less than 45 minutes and dress to impress!  This pumpkin quick-bread is perfect for holiday entertaining and is so moist that it melts in your mouth.  Includes cinnamon and raisins for an extra burst of flavor and is also the perfect breakfast or tea-time treat!  The bread tastes even better the next day!

Yield: One 6x11-inch loaf

4 eggs
1 2/3 cups  white granulated sugar
1 cup canola or vegetable oil
1 15 oz can pumpkin puree
2 cups Blends by Orly Sydney Blend
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
3/4 cup raisins

Heat: Preheat the oven to 350 degrees and spray a 6x11-inch loaf pan with nonstick spray or line with parchment paper.

Mix: Beat eggs, sugar, oil, and pumpkin together in a medium-sized bowl until light and fluffy.Stir together flour, baking powder, cinnamon, baking soda, and salt. Add to pumpkin mixture and mix with spatula until fully combined. Fold in raisins.

Bake: Scrape batter into prepared loaf pan and bake for about 45 minutes or until a toothpick inserted into center comes out clean. For mini loaves, bake for 30 minutes. Let cool before unmolding.

* Optional: Sprinkle pumpkin seeds on top of the batter before baking for garnish.  Pumpkin seeds will get toasted in the while baking.