With rich, tempting spices and a lovely autumnal hue, this bread is perfect during the harvest season.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Grease a 9 by 5-inch loaf pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
Step 2
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.
Step 3
Add the pumpkin, cinnamon, nutmeg, and ginger, and mix for 20 seconds.
Step 4
In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, and salt.
Step 5
Add the dry ingredients to the wet and mix until combined, 30 seconds. Fold in the pumpkin seeds.
Step 6
Fill the loaf pan with batter.
Step 7
Bake in the center of the oven for 30 minutes, rotate the pan, reduce the temperature to 325°F, 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. Let cool for about 20 minutes in the pan before transferring to a cooling rack.
