The Best Pumpkin Bread


2 cups unsifted all-purpose flour (gluten free or regular)
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cloves
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger

1/2 c white sugar
1/2c brown sugar

3/4 stick of butter, softened (1 stick)
2 eggs
1 can (15 oz) canned pumpkin

1. Lightly grease two loaf pans or one bundt, preheat oven to 325 degrees.
2. Combine all dry ingredients and mix together.
3. In large bowl, beat sugars together with softened butter until well combined. Add in eggs one at a time until just blended, and then pumpkin. At low speed add in the dry mixture until fully combined.
4. Spoon batter into greased pan(s) and bake in preheated oven for 50-55 minutes or until toothpick comes out clean.

Oatmeal Cake

OATMEAL CAKE
I use gluten free flour and gluten free oats for this recipe
Ingredients 1 1/4 c water, boiling
1 c oatmeal, old fashioned, uncooked
1/2 c butter
1 c sugar
1 c brown sugar, firmly packed

2 eggs
1 tsp vanilla
1 1/2 c all-purpose flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg

Topping1/2 c butter
2 c Shredded coconut
1 c Pecans (finely chopped or halves/pieces)
1 1/2 c brown sugar, firmly packed
2 Tbsp Heavy cream

Instructions

Combine oats and boiling water, set aside.

Cream butter and brown and white sugar, add in eggs, then oatmeal and vanilla. Add in dry ingredients, pour into greased 9x13 pan, bake in 350 oven for 30 minutes.

Melt butter, mix in coconut, nuts, and cream, frost over the top of the cake and bake for another 10 minutes, until coconut is browned. Allow to cool for an hour before serving to allow the top to set.