The Spunky Coconut's Pumpkin Bread

I'm a huge fan of The Spunky Coconut's gluten free baked goods, so when the time came to plan my Thanksgiving menu, that was the first place I turned for ideas. This is my version of Kelly's gluten free pumpkin bread. You can find the recipe here. It turned out absolutely fantastic both times I made it, and I even did two different variations. The first time around I substituted cardamom for cloves because I was out. I reasoned that cardamom paired better with cinnamon than anything else in my spice cabinet - and I didn't feel like running to the store :) The cardamom gave the pumpkin bread a pleasant, "herby" flavor, and it got very good reviews (from an independent panel of judges, of course). I decided to go with cloves the second time around for a more traditional flavor. I love the texture of this bread after it's been refrigerated overnight. It's SO moist! In fact, I would recommend that you bake it in advance, refrigerate overnight, and serve it toasted with butter. Mmmmm! Nothing says "Holidays" like pumpkin and spices :D Oh, and a word from the wise - her recommended baking time is probably perfect, give or take two minutes. The texture is very moist, so don't expect the knife to come completely clean. You'll end up drying out the entire loaf waiting for that to happen. I almost did :-p