• Preheat your oven to 350°F (175°C). Grease or line a loaf pan.
• In a large bowl, mix pumpkin puree, eggs, sugar, orange juice, orange zest, vanilla, and oil until smooth.
• In another bowl, combine gluten-free flour, baking powder, cinnamon, and salt.
• Slowly add dry ingredients to wet ingredients, mixing gently until just combined.
• Fold in walnuts, raisins, or chocolate chips if using.
• Pour batter into the loaf pan and smooth the top.
• Bake for 45-55 minutes or until a toothpick inserted in the center comes out mostly clean
• Let bread cool completely, then wrap tightly before storing

Storage Tips

• Store at room temperature wrapped in plastic wrap for up to 3 days.
• Freeze wrapped bread for up to 2 months for fresh taste later.