Servings: 1 loaf

2 cups gluten-free flour 2 cups gluten-free flour
1 teaspoon baking soda 1 teaspoon baking soda
½ teaspoon baking powder ½ teaspoon baking powder
½ teaspoon salt ½ teaspoon salt
1 teaspoon cinnamon 1 teaspoon cinnamon
1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
1 teaspoon ground cloves 1 teaspoon ground cloves
1 cup sugar 1 cup sugar
¾ cup butter, softened ¾ cup butter, softened
2 eggs 2 eggs
1 15-oz can 100% pure pumpkin 1 15-oz can 100% pure pumpkin
Optional add-ins: subheading: Optional add-ins:
1 cup dairy-free chocolate chips 1 cup dairy-free chocolate chips
1 cup chopped pecans 1 cup chopped pecans
1 cup chopped walnuts 1 cup chopped walnuts

Preheat oven to 350°. Grease loaf pan with butter.
Whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl. Set aside.
Use either a stand mixer or hand mixer with a large bowl, cream softened butter and sugar. Then add both eggs and mix.
Mix the pumpkin into the creamed mixture. Next, mix in the flour mixture and beat until completely blended.
Pour the batter evenly into the prepared pan and bake for 65 to 70 minutes. Insert a toothpick and make sure it comes out clean.
Place pan on a wire rack to cool for at least 10 minutes. Run a butter knife around the edges of the bread to loosen the bread from the sides, and then remove the bread from the pan and place it on the wire rack to continue cooling.
Enjoy it warm or cool.