Pumpkin Spice Bread

17 ingredients
1 steps

Ingredients

  • 2 1/4 cups brown rice flour
  • 1/2 cups tapioca flour
  • 2/3 cup whole cane sugar or coconut sugar
  • 2 T flax meal + 9 T boiling water = mix into a slurry (egg replacement)
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 1/2 tsp. sea salt
  • 2 1/4 cups pumpkin puree (may need 2 cans - check serving size info on label)
  • 1/4 cup water (add only if needed)
  • 1/3 cup melted coconut oil or organic butter
  • 2 tsp. vanilla
  • 1 cup chopped pecans, optional
  • 1 cup Zante currants, optional

Directions

  1. 1
    {"0":"1. Preheat oven to 400 degrees. Oil one 9 x 5 inch bread pan or two 8 x 4-inch bread pans.","2":"2. In a large bowl combine the brown rice flour, tapioca flour, sugar, baking powder, baking soda, spices, and salt. Mix well.","4":"3. Place pumpkin puree in a small bowl and whisk together with water, melted coconut oil, and vanilla. Add the flax meal slurry to this mixture.","6":"4. Pour the wet ingredients into the dry and gently mix together. Add the 1\/4 cup of water if your batter seems too dry. Your pumpkin puree may have enough moisture already. Fold in chopped pecans and Zante currants if using.","8":"5. Place batter into an oiled bread pan. (You can also make these into muffins). Bake for about 50 - 60 minutes for the large loaf, 40 minutes for the smaller loafs. Loosen sides with a knife and gently take out of pan and place onto a wire rack to cool."}

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