I haven't ventured into the gluten free world too much but I do have several friends who have a variety of levels of gluten allergy so I am sorta in tune to the fact that good gluten free baked goods can be hard to come by. I wasn't too optimistic but ended up very pleased with this endeavor! I even received high marks from both gluten-sensitive friends and those who just like tasty pumpkin flavored stuff !
I found this great recipe on Gluten Free Goddess. First this was to mix the pumpkin with the eggs, sugar oil and vanilla.
In a separate bowl I mixed the dry goods. I don't keep pumpkin pie spice on hand so I mixed the following spices together: 1tsp Cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 ground cloves.
I slowly added the dry to the wet and created a pretty perfect looking batter. I would not have been able to distinguish this from a glutenized recipe.
Because I knew I wanted to be able to give some of this away to different friends, I greased 5 mini loaf pans and set them on a baking stone to cook.
The loaves cooked up nicely and I decided to forego the icing so that I could eat these more like bread and not feel guilty for eating them for breakfast.
Although they came out kinda lopsided , they looked like normal pumpkin bread/cake.
I sliced this while it was still warm and it was pretty easy to devour a whole mini loaf between A and myself. The crumb was nice and the loaf wasn't too dense at all. It was fluffy and totally delicious. If I were to remake this recipe I would definitely try it with the maple frosting and I would double the pumpkin spices. While it tasted like pumpkin pie, it wasn't very strong and I like spicy pumpkin flavored things. Also, adding nuts or even chocolate chips would be fantastic in this!