Gluten Free pumpkin bread

•  5.5 oz (1 1/4 c) all purpose gf flour (I have tried several kinds that all worked)
• 3/4 t baking powder
• 1/4 t baking soda
• 7.5 oz (3/4 c) canned pumpkin puree
• 3/4 t ground cinnamon
• 1/2 t salt
• 1/8 t ground nutmeg
• pinch ground cloves
• 1 t white sugar (original recipe said 1/2 c but I like maple syrup better)
• 1/2 C maple syrup/brown sugar/lakanto in any combo 
• 1/4 c vegetable oil
• 2 oz cream cheese
• 2 eggs
• 2 T buttermilk (or milk is fine)
• 1/2 c walnuts, toasted and chopped fine

1. Make sure oven rack is low enough for bread to rise. Grease 8 x 4 (original says 8.5 x 4.5) or two 2 x 4 loaf pans.

2. Whisk flour, baking powder and baking soda in a bowl. 

3. Combine pumpkin, cinnamon, salt, nutmeg, and cloves in medium saucepan over medium heat. Cook, stirring constantly, until the mixture is reduced a little, 2-4 minutes. Remove from heat and add sugars, oil, and cream cheese until combined, there should be no pieces of cream cheese visible. Let mixture rest for 5 minutes (while you grind and toast walnuts and turn on oven to 350).  

4. Whisk eggs and buttermilk in separate bowl (or try just adding to pot?) and add to pumpkin mixture. Add flour mixture until thoroughly combined with no lumps, about a minute. Add walnuts. 

5. Put batter in pan(s) and bake at 350 until center comes out clean, 45-50 min for 8x4 pan or 35-40 minutes for 2x4 pans. Let pans cool on wire rack for 20 minutes then set on wire rack and cool for 1.5 hours. It may be gummy and seem uncooked if you eat it before it's cooled, since the grains need time to set. Wrap in plastic wrap and store at room temperature for up to 2 days. Can re-heat in a 300 degree oven for 10-15 minutes if desired.