Pumpkin-Oat Bread

• 5.4 ounces oat flour (about 1 1/2 cups)
• 1.3 ounces white rice flour (about 1/4 cup)
• 1.05 ounces tapioca starch (about 1/4 cup)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup fresh or canned pumpkin puree
• 1/2 cup canola oil
• 1/3 cup honey
• 1/4 cup sugar
• 2 large eggs
• Cooking spray
• 1 tablespoon unsalted pumpkinseed kernels
• 1 tablespoon certified gluten-free quick-cooking oats

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flours and tapioca starch into dry measuring cups; level with a knife. Combine flours, tapioca starch, baking powder, and next 6 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine pumpkin and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
3. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle with pumpkinseed kernels and oats. Bake at 350u0b0 for 1 hour or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

white rice, tapioca, baking powder, baking soda, ground cinnamon, xanthan gum, salt, ground ginger, ground nutmeg, pumpkin puree, canola oil, honey, sugar, eggs, cooking spray, unsalted pumpkinseed kernels, oats

Taken from www.myrecipes.com/recipe/pumpkin-oat-bread (may not work)