I know this is totally out of season, however, very tasty indeed.
1/2 cup sugar
1/2 cup brown sugar
1 egg yolk
1/2 cup canola oil
3/4 cup pumpkin puree
1/3 cup plain yogurt
1 t. vanilla extract
1 & 1/4 cup King Arthur multi-purpose gluten-free flour
3/4 t. baking soda
1/2 t. salt
1 t. nutmeg
1/2 t. cinnamon
Preheat oven to 350 degrees.
Prepare a 8 1/2 x 4 1/2-inch loaf pan with butter and gluten-free flour.
In a bowl, combine the flour, baking soda, salt, nutmeg, and cinnamon. Set aside.
In a bowl, whisk together the sugars, eggs, and oil. Add the yogurt and vanilla.
Gently fold the dry and wet ingredients together until smooth. Pour the batter into the prepared loaf pan.
Bake for 1 hour or until a tooth comes out clean.
Cool the pumpkin bread before slicing.