I really enjoy baked items that I can make without pulling out my stand mixer or even my hand mixer. This is one of those. Takes two bowls but otherwise a very easy bread to make. It’s a dense loaf but moist and tender. Perfect as a side for a salad or toasted with some non-dairy cream cheese for breakfast with your favorite protein.
Makes 1 loaf
Preheat oven to 400 degree. Generously grease a 9×5 bread pan. Mix in a medium to large bowl:
2 1/4 cups brown rice flour
1/2 cup tapioca flour
1 cup date sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg or allspice
1/2 teaspoon salt
Mix until combined. In a separate smaller bowl whisk together:
1 can pumpkin puree
1/4 cup water
1/3 cup oil (I used avocado oil but any oil you have will work)
2 teaspoons vanilla
Add wet ingredients to dry and mix until combined. Before combining you might add one or several of the following:
1/2 cup chopped dates
1 cup chopped nuts
1/2 cup hemp hulls
or 1 cup dried fruit such as currents, raisins, cranberries, etc.
Spoon into the prepared pan, smooth over the top and place in the middle of the oven. Bake 45-50 minutes. Cool in pan or on cooling rack.
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