Pumpkin Bread

I used this recipe From Recipe Zaar and made Pumpkin Bread this morning. Because I am avoiding Sugar I substituted 2/3 cup of Agave Syrup for the white Sugar. I also used the Baking Flour Mix that I made previously from this recipe.

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 (15 ounce) can pumpkin
• 2 cups gluten-free flour, blend
  
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Pre-heat oven to 325 degrees, and lightly grease a bread pan.
2. Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
3. In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
4. Pour into prepared bread pan and bake one hour to one hour and ten minutes.

Instead of Baking my pumpkin or banana bread in a standard loaf pan, I use this baking stone pan from Pampered Chef. Its seems easier to keep the small loafs fresh throughout the week.