Gluten-Free Pumpkin Gingerbread
This deliciously moist pumpkin gingerbread is sure to please your taste for one of fall's best flavors
Prep time: 15 minutes,
Cook time: 45 minutes
Makes: one loaf
1/2 c. canola oil
3/4 c. brown sugar
2 tsp. vanilla extract
2 large Eggs
3 tbsp. dark molasses
1 c. organic pumpkin puree
1 c. organic oat flour
1/2 c. brown rice flour
1/2 c. buckwheat flour
2 tsp. baking powder
1/2 tsp. sea salt
2 tsp. cinnamon
1/2 tsp. ginger, ground
1/4 tsp. allspice
1/4 tsp. nutmeg
2 tbsp. turbinado sugar
Preheat oven to 350°F. Mix together oil, sugar, vanilla, eggs, molasses and pumpkin. Sift together the flours, baking powder, salt and spices. Fold dry mixture into the wet mixture. Pour batter into a lightly greased loaf pan, and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until a knife or toothpick inserted in the center comes out clean.
