Every time we go to visit our friend Chris' family in Virginia Beach it's a given that his mom, Barb, has this pumpkin loaf just waiting for us on the stove (as well as her chocolate chip bars, coming soon to GNG). Scott loves this pumpkin bread so much that sometimes I wonder if he really wants to see Chris or just hang out in Barb's kitchen. He begged me to get the recipe and try it at home... success!
To convert the recipe to gluten-free, I use Bob's Red Mill flour, baking soda, baking powder, and Singing Dog Vanilla. These easy substitutions make the gluten and lactose free version taste exactly like original recipe.