Spicy Pumpkin Bread

Don’t let the lengthy list of ingredients fool you into thinking this recipe is difficult. The mixture of numerous spices is the secret to the extra kick that makes this pumpkin bread unique.

2 cups brown rice flour

½ cup tapioca flour

¾ cup brown sugar or sucanat

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons xanthan gum

2 tablespoons cinnamon

2 tablespoons ground ginger

2 teaspoons allspice

½ teaspoon fresh ground nutmeg

2 tablespoons dry mustard

¼ teaspoon white pepper

¾ teaspoon sea salt

2 cups pureed pumpkin

⅓ cup water

⅓ cup butter or Earth Balance natural margarine, melted

¾ cup honey

1 tablespoon vanilla extract

1 cup chopped pecans (optional)

½ cup raisins (optional)

To do:

Preheat oven to 350º F. Butter one 9- by 5-inch brand pan or two 8 x 4-inch bread pans.

In a bowl, combine the flours, sucanat, baking soda, baking powder, xanthan gum, spices and salt. Mix well. In anotherbowl, whisk together the pumpkin, water, melted butter orEarth Balance margarine, honey and vanilla. Add the dry ingredients to the wet ingredients in 2 to 3 portions, gently mixing together between additions, being careful not to over mix. Mix in pecans, if using, with the last portion of dry mixture.

Pour mixture into the buttered bread pan/s. Bake for 55 to 65 minutes if using the

9- by 5-inch pan, or 45 to 55 minutes for the 8- by 4-inch pans, or until a knife inserted in the center comes out clean. Let the bread cool in the pan on a cooling rack for 10 minutes. Invert pan while bread gently slides out and place on a cooling rack upside down.

*Or 24 muffins. Bake at 350º F for 25 minutes.