This is also a recipe for 2-9" pans or halved to fit into 1 loaf pan.
Ingredients
- WET
- 12 oz sugar, lt brown and white
- 16 oz pumpkin, baked and pureed
- 4 eggs
- 3 tsp vanilla
- 4 oz oil
- 6.5 oz coconut cream
- DRY
- 14 oz GF flour mix
- 1 tsp xanthan gum
- 2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp
- http://www.cookooree.com/u/sarah-kurniawan/recipes/gluten-free-flour-blend
Directions
Mix wet ingredients. Mix dry ingredients. Add dry to wet in batches. Pour into a prepared bundt pan. Bake 350 for 45 minutes.
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