Ingredients

• 1 3/4 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
• 2/3 cup white sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup canned pumpkin
• 2 eggs, beaten
• 1/3 cup butter, softened
• 1/2 cup chopped walnuts

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.