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Pumpkin Bread (Gluten-Free)
November 25, 2016

I will definitely make this again, probably within the next few days because we loved it! However, check if it's done at least at 45 minutes. I checked it with a toothpick at 50 minutes and it was done. Had I kept it in the oven the full hour it would've been dried out and overdone. Because of other reviewers comments about needing more spice, I added 3 teaspoons of pumpkin pie spice and also added about a 1/4 cup of mini chocolate chips and substituted pecans for the walnuts. It rose just fine and was moist and delicious.

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