Pumpkin Bread

Every Body Eats by M.H.W. Hill Page 169

This is a family favorite at the holiday table – it great slathered with pumpkin butter.

palm shortening to grease loaf pan
2 cups (15 ounce can) solid-pack pumpkin, or pureed sweet potato
3/4 cup light brown sugar, or cane sugar, or dark brown sugar
1/3 cup grapeseed oil, or oil of choice
1/4 cup water
3/4 cup brown rice flour, or GF oat flour, or garbanzo bean flour, or white rice flour, or sorghum flour
3/4 cup tapioca starch, or potato starch flour, or cornstarch, or millet flour
1/4 cup pure rice bran, or GF oat flour, or garbanzo bean flour
1/4 cup potato starch, or tapioca starch, or cornstarch, or arrowroot starch
1 tablespoon pumpkin pie spice
1 tablespoon egg replacer powder
2 teaspoons xanthan gum, or 1 teaspoon guar gum, or arrowroot starch
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt

1. Place baking rack in third position; preheat oven to 350°F.
2. Using palm shortening generously grease 2-pound loaf pan; lightly coat with brown rice flour or tapioca starch; tap out excess; set aside.
3. In large mixing bowl beat together pumpkin, light brown sugar, grapeseed oil, and water; set aside.
4. In airtight container combine brown rice flour, tapioca starch, pure rice bran, potato starch, pumpkin pie spice, egg replacer powder, xanthan gum, baking powder, baking soda, and sea salt; place on lid; shake vigorously to combine and to introduce air.
5. Pour dry mixture into wet; beat until well incorporated.
6. Spoon batter into prepared loaf pan; smooth top with spatula.
7. Place in center of preheated 350°F oven; bake 55 minutes.
8. Remove pan to cooling rack; turn bread out onto rack; cool 10 minutes.

Slice and eat!

Once completely cooled, wrap tightly in plastic; store at room temperature; rewrap as soon as done slicing as this will aid in moisture retention.
To freeze: Allow loaf to completely cool, slice, wrap tightly in plastic; freeze.

To thaw: Remove desired amount; place in refrigerator until soft, or leave on counter, or cook for a few seconds in the microwave, or toast slightly (this will dry it out).

Servings: 2-pound loaf
Preheat: 350°F
Prep Time: 15 min
Cooking Time: 55 min

Variations

To use egg: omit water; omit egg replacer powder; beat 2 large eggs in at beginning of step 3.

To replace egg replacer powder: omit egg replacer powder; omit water; beat in 1/2 cup unsweetened applesauce during step 3.

To use GfG: add 6 tablespoons GfG; decrease brown rice flour to 1/2 cup plus 1 tablespoon; decrease tapioca starch to 1/2 cup plus 1 tablespoon; omit xanthan gum.