Pumpkin Spice Bread

• 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

1. 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.
3. 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.
4. 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.
5. 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.

brown rice flour, tapioca flour, cane sugar, t, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, salt, pumpkin puree, water, coconut oil, vanilla, pecans, zante currants

Taken from www.epicurious.com/recipes/member/views/pumpkin-spice-bread-50156697 (may not work)