Super-Yummy Gluten Free Pumpkin Bread

I have been craving pumpkin bread for a month and I finally bought a pumpkin, processed it into puree and froze it. I wasn't sure what I was going to use it for until I found the gluten-free all purpose baking mix. Eureka!! 

This all-purpose baking mix from Spar has been an answer to prayer. I have all those gluten-free recipes where it calls for 10 different kinds of flour. I mean really who has the time for that much less the money. Anyhoo, thank you Spar!

Ingredients

• 2 cup sugar
• 1 cup Splenda
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 15 ounces of homemade pumpkin puree or 1 (15 ounce) can pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground cloves
• 3 1/2 cups gluten-free baking mix
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder

Directions

1. Preheat oven to 325 degrees F.
2. Lightly grease 3- 10x4 inch inch loaf pans.
3. In a large mixing bowl, combine sugar, Splenda, oil and eggs; beat until smooth. Add water and beat until well blended. 
4. Stir in pumpkin. 
5. In medium bowl, combine flour, soda, salt, baking powder, ginger, allspice cinnamon, and clove. 
6. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. 
7. Pour into loaf pans and bake in preheated oven until toothpick comes out clean, about 1 hour.

*You can put full sugar, I just tried to cut it down a bit. Tasted delish with the Splenda but I'm sure it'd be better with full sugar.

Be warned, this stuff is dangerous!!!