Gluten Free Pumpkin Bread

So as the theme of autumn continues, though now it is November I am super exited for Christmas, I though that I would write up a nice simple Gluten free Pumpkin bread. 

I absolutely love Banana bread so I thought that I would put lovely/festive twist on this. 

ingredients:

350g of all-purpose gluten free flour 

3/4 tsp of salt 

1 1/2 tsp of baking powder 

2 tsp of pumpkin pie spice

133g of caster sugar

84g of unsalted butter

2 eggs, free range 

160g of sour cream 

170g of pumpkin butter 

Method: 

1. Preheat the oven to 175C and line a loaf tin with baking parchment. Beat the pumpkin butter, unsalted butter and caster sugar in a bowl. Then add in the salt. 

2. Then mix in the sour cream and eggs into the mix until well combined. The add in the baking powder and the flour but by but so that there are no clumps of flour left. 

3. Pour the mixture into the loaf tin and bake in the oven for 45-55 mins in the oven. Take out to cool and leave for 10 mins before removing from the tin. Slice the loaf once cool and make sure that you store in a tin so that it doesn't go stale.