Pumpkin Bread

• 1/2 cup canola oil
• 3/4 cup light agave nectar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (1 15-ounce can) pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3 cups Basic Gluten-Free Flour Mix (page 19)
• 3/4 teaspoon xanthan gum
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup pumpkin seeds (optional)

1. Preheat the oven to 350F.
2. Grease a 9 by 5-inch loaf pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil, agave nectar, and vanilla, mixing on medium speed for 20 seconds.
4. Add the pumpkin, cinnamon, nutmeg, and ginger, and mix for 20 seconds.
5. In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, and salt.
6. Add the dry ingredients to the wet and mix until combined, 30 seconds.
7. Fold in the pumpkin seeds.
8. Fill the loaf pan with batter.
9. Bake in the center of the oven for 30 minutes, rotate the pan, reduce the temperature to 325F, and bake for about 40 minutes more, or until lovely golden brown on top and a skewer inserted into the center of the loaf comes out clean.
10. Let cool for about 20 minutes in the pan before transferring to a cooling rack.

canola oil, light agave, vanilla, pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, flour, xanthan gum, baking soda, salt, pumpkin seeds

Taken from www.epicurious.com/recipes/food/views/pumpkin-bread-379106 (may not work)