Gluten-Free Pumpkin Spice Bread

We went a little crazy cleaning and organizing the kitchen this morning, and in the process found two cans of pumpkin still leftover from the holidays. You know, the ones that happened over nine months ago? Those holidays.

I figured pumpkin spice bread was a good place to start using them.

1 ½ cups flour mix (see below)
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
1 cup pumpkin puree
½ cup vegetable oil
1 ¼ cup cane sugar
3 flax eggs
¼ cup soy or nut milk
¾ cup chopped walnuts

I wanted to experiment a little with baking mixes, so ended up using 1 cup of bob's RM all purpose baking mix (a garfava/sorghum/starch mix) and ½ cup of my standard cake mix, which ended up being:

2 tbsp sweet brown rice flour
2 tbsp sorghum flour
2 tbsp tapioca flour
2 tbsp potato starch

With those two combined, I ended up with a somewhat complex flour blend that looked something like:

2 parts tapioca flour
2 parts potato starch
1 ¼ part sorghum flour
1 part garfava flour
¾ part sweet brown rice flour

This worked great for the pumpkin bread, though I'm not sure that it did any better than either of the two mixes would have on their own. I'll have to try the recipe again with the other mixes and see.

In a medium bowl, add the xanthan gum, baking soda, baking powder, salt, and spices, then whisk to combine. In a large bowl whisk together the pumpkin, vegetable oil, sugar, milk and flax eggs (use 1 tbsp of flax seed blended with 3 tbsp warm water for each egg). Mix the dry ingredients into the wet, then fold in the chopped walnuts. Pour into a greased loaf pan and bake on the middle shelf of a 375 degree oven for ~45 minutes or until inside is tested to be dry.

The bread holds up incredibly well - it's one of the first g-f things I've had that actually tastes better the next day.