1-1/2 cups gf flour 1/2 cup dedicated gf oatmeal 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 2 large eggs 3/4 cup packed brown sugar 1/2 cup granulated sugar 1 cup canned pumpkin puree 1-1/2 teaspoon vanilla 1/4 cup vegetable oil 1 cup raisins 1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan. Set aside.
In a medium bowl, whisk together the gf flour, oatmeal, baking powder, baking soda, salt, ginger, cloves and cinnamon. Set aside.
In a large bowl, whisk the eggs for about 1 minute or until frothy. Add the brown sugar and granulated sugar and continue to whisk until thickened, about 2 minutes. Add the pumpkin, vanilla and vegetable oil and stir until smooth. Add the dry ingredients and stir gently until just combined. Stir in the raisins and walnuts. Scrape the batter into the prepared baking pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the pan on a wire rack for about 15-20 minutes before releasing the bread from the pan. When cool, remove the bread from the pan and set on a wire rack to cool completely. To serve, cut with a serrated knife.