Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pre-heat oven to 325 degrees, and lightly grease a bread pan. cream butter and sugar until light and fluffy. add eggs, mixing well after each one. add vanilla and pumpkin and mix until well-blended. in a separate bowl, mix remaining dry ingredients. gradually add flour mixture to the pumpkin mixture and stir until combined. do not over-mix. pour into prepared bread pan and bake one hour to one hour and ten minutes. gluten free flour mix for quick bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.

Target recipe: mix flour, baking soda, baking powder and cinnamon. beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended. add flour mixture alternately with pumpkin in 3 additions, blending well after each. stir in nuts. spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full. bake at 359°f 50-60 minutes until pick inserted in center of breads comes out clean. cool in cans on rack 10 minutes. run a thin knife around edges and turn out bread to cool on rack.