Prep Time: 20 minutes.   Baking time 50 minutes.

Serving: 6-8

A Word From The Cook

A great seasonal option for a brunch, coffee or even dessert with a dollop of whipped cream!!!

Ingredients

• 1 1/2 Cups Gluten Free Flour (I like to use Bob’s All Purpose)
• 1/2 Tsp Salt
• 1 Tsp Baking Soda
• 1 Tsp Ground Ginger
• 1/2 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 1/2 Tsp Allspice
• 1 Cup Pumpkin Puree (about 1/3 of a large can)
• 1 Cup Sugar
• 1/2 Cup Butter (1 stick)
• 2 Eggs (beaten)
• 1/4 Cup Water
• 2 Tsp Molasses
• 1 Tbsp Orange Zest
• 1/2 Cup Walnuts (chopped)

Orange Glaze

• 1/2 Cup Powdered Sugar (Icing Sugar)
• 1 Tbsp Orange Juice
• 1 Tsp Orange Zest
• 1/2 Tsp Vanilla

Instructions

1. Preheat Oven to 350°.    Grease the bottom and sides of a 4 X 8 Loaf Pan.
2. Whisk the dry ingredients together in a large bowl – flour, salt, baking soda, ground ginger, cinnamon, nutmeg, allspice.
3. Combine the wet ingredients in a separate bowl – pumpkin purée, sugar, melted butter, beaten eggs, water, molasses and orange zest.
4. Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix.    Once mixed add the chopped walnuts.
5. Pour the batter into the loaf plan and level it out.
6. Bake for approximately 50 minutes test its doneness with a tooth pick.
7. Remove pan from oven and let cool for 5 minutes.
8. Remove from pan and cool on a cake rake until cool enough to glaze.
9. For the glaze, mix the powdered sugar, orange juice, orange zest and vanilla in a small bowl.   When the loaf is cooled completely add the glaze to the top, depending on the consistency, some may run down the edges.