Irresistibly Moist Gluten-Free Pumpkin Bread
photo by author A couple of years ago, the local county fair introduced a gluten-free class to its baked goods competition. I make a pretty tasty zucchini bread and banana bread, but I wanted to try my hand at something different. For their regular class, they broke the quick breads into various sections. I have never used pumpkin in anything other than pumpkin pie, so I decided to make pumpkin bread. I baked the loaf the morning of the day I needed to turn in my entries, so it would be as fresh as possible when it was time for the judging. Luckily, it was going to be the next day, so as long as it stayed wrapped, it would stay fresh. We went to the fair on opening day, which was a Thursday, around 5 pm, so we could wander around without the large crowds that would be there on Friday and Saturday. We didn't go straight to the exhibit hall; I was both excited and apprehensive about the results. I'd pretty much talked myself into thinking they would hate my entries. I shouldn...
