Gluten-free Dairy-free Pumpkin Bread
2 cups brown or white rice flour OR your favorite all purpose gluten-free flour blend*
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C brown sugar**
1/4 cup white sugar**
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp allspice
2 eggs, beaten
1/2 tsp GF vanilla (I use Kirkland, the Costco brand)
1 1/2 cups canned pumpkin puree
1/2 cup canola oil
Optional: Sprinkle top with raw sugar
Preheat oven to 375F. Prepare a 9*5 bread pan by greasing with dairy-free shortening like Spectrum.
Combine dry ingredients in a large bowl and whisk together. Make a well in the center and add your eggs, vanilla, pumpkin, and canola oil. Gently fold ingredients together. When combined, spoon into your bread pan. If desired you can sprinkle top with raw sugar. Bake for about an hour or until a toothpick comes out clean. Enjoy!
*This time I used
1 cup sorghum, 1/2 cup tapioca starch, 1/4 cup potato starch (cornstarch or arrowroot could be substituted), and 1/4 cup almond flour
*I have also tried 1 cup sorghum, 1/2 cup arrowroot starch and 1/2 cup of almond flour for a healthier and allergen-friendly version
**For a healthier fancy-pants version, you can substitute date or coconut sugar for the brown and white sugar. You can also reduce the sugar to a total of 1/2 cup if you prefer a healthy breakfast bread with your coffee.