Autumn Pumpkin Bread
1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut flour
1/2 cup corn flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/4 teaspoons xanthan gum
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup golden brown sugar
1/4 cup cane sugar
1/2 cup organic expeller pressed canola oil
3 organic free-range eggs, beaten
1 rounded cup canned pumpkin
1 tablespoon bourbon vanilla
3/4 cup chopped walnuts* see notes below for options
Preheat the oven to 375ºF.
Line a large loaf pan – preferably a 9-inch ceramic loaf pan- with a piece of parchment paper; the length of the parchment should be above both sides, with enough to grip (this makes it super easy to get the baked loaf out of the pan).
In a large mixing bowl, whisk together the flours, starches, baking powder, baking soda, sea salt, xanthan gum, spices and sugars.
Add in the oil, egg, pumpkin and vanilla. Beat for two minutes till the batter is smooth and fluffy.
Fold in the walnuts by hand, using a big spoon or spatula.
Scoop the batter into the lined loaf pan. Smooth out the top. Add a few walnut halves for decoration, if desired.
Feel the pan. If the batter feels cold- allow it to rest for a few minutes and come up to room temperature- this will help with the rise.
Place the pan in the center of the oven and set the timer for 15 minutes.
At 15 minutes, lower the temperature to 350ºF. Bake for 45 to 55 more minutes, until the top is firm and set, and a cake tester inserted into the center emerges clean.
*This is a large loaf- so it takes a good hour, at least, to bake. Every oven is different, and if you are baking in hot weather, your loaf may cook through faster than mine did. As always- keep an eye on it. Test. And get to know your oven (does it run a tad warm- or cool?).
Cool on a wire rack. When the loaf has cooled, loosen the end edges with a thin knife; grip the parchment to gently lift the loaf onto a cutting board.
Remember- a warm loaf is a fragile loaf.
Slice with a serrated bread knife. We grilled our leftover slices in a dab of vegan butter.
I froze half the loaf to have on hand. It freezes beautifully. This would be lovely to make ahead for Thanksgiving.
Makes a large 9-inch loaf.
Read more: http://glutenfreegoddess.blogspot.com/2012/11/gluten-free-pumpkin-bread.html#ixzz3Gybyt5WP