I know it is not the "season" for pumpkin things...but my friend Scotty was seriously hungry! Super easy, extra moist and it really is yummy year 'round. This one has vegan options too! Enjoy!!!!
1 1/2 cups sugar
1 1/2 cups brown sugar
2 sticks butter or vegan margarine, softened
4 large eggs or 4 rounded Tablespoons ground Flax Seed mixed with 12 Tablespoons warm water
2 cups canned pumkin (one regular size can) (you can also use fresh, but make sure you press the liquid out)
1/3 cup Bourbon
1/3 cup Milk or Vanilla Soy Milk
3 1/3 cups Gluten Free All Purpose Flour
2 teaspoons Xanthum Gum
1/4 teaspoon Cayenne Pepper (trust me)
2 teaspoons Baking Soda
1 1/2 teaspoons Kosher Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 cup Pecans, chopped
1 cup Raisins (optional)
Preheat oven to 350 degrees. Grease and flour 1 bundt pan and 1 loaf pan (it's a big recipe).
Cream sugars and butter together and eggs and blend well. Mix in pumpkin and liquids slowly. Combine all dry ingredients in a separate bowl and begin mixing in slowly, add pecans and raisins last.
Fill pans 1/2 - 3/4 full. Bake for 1 hour. I always test to make sure it is done at this point. Depending on the humidity, I am in the south, you may need to bake for another 10-15 minutes.
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