- 12
- 15 mins
- 65 mins
Ingredients
- 1-1/3 Cups Brown Rice Flour (can use white rice flour if preferred)
- 1/2 Cup Potato Starch
- 1/4 Cup Tapioca Starch
- 1/4 Cup Buckwheat Flour
- 2 Teaspoons Xanthan Gum (can sub guar gum for corn-free)
- (OR 2-1/3 c Pillsbury Gluten Free flour blend)
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1-1/2 Teaspoons Pumpkin Pie Spice
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 2/3 Cup Packed Brown Sugar or Coconut / Palm Sugar
- 1 15-ounce Can Pumpkin Puree
- 1/2 Cup Oil (grapeseed, coconut, canola, etc.; your choice)
- 1/2 Cup Pure Maple Syrup
- 1/4 Cup Water
- 1 Teaspoon Vanilla Extract
Preparation
Step 1
Instructions
Lightly grease and flour (I used a little brown rice flour) 4 mini-loaf tins, and preheat your oven to 325ºF.
In a medium-sized bowl, combine the flours, starches, xanthan gum, baking powder, baking soda, spices, and salt. Set aside.
In a large bowl, combine the sugar, pumpkin, oil, maple syrup, water, and vanilla.
Stir in the flour mixture until all is just combined. It actually becomes smooth quickly.
Divide the batter between your prepared tins, smoothing out the tops with the back of a spoon or spatula, since it will be a little thick.
Bake the bread for 45 to 55 minutes, or until firm to the touch. The bread should pull slightly away from the pan when done, and will be lightly browned, but a toothpick inserted may yield a few very small crumbs, so I didn’t rely on the toothpick test.
Let the loaves cool for 10 minutes, before popping them out to cool completely on a wire rack.
Resist the urge to cut into these loaves while still hot. Like any bread, they will be a bit crumbly when hot, but firm up perfectly as they cool.
Instructions