Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift dry ingredients together and set aside. mix pumpkin, oil, honey, eggs, and splenda in separate bowl. add sifted ingredients to pumpkin mixture. add up to 1/3 cup water if necessary to make batter. grease 9x5x3 inch loaf pan. bake at 350 degrees for 1 hour until toothpick comes out clean.

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.