With rich, tempting spices and a lovely autumnal hue, this bread is perfect during the harvest season.

　　

Ingredients

makes 8 servings

　　1/2 cup canola oil

　　3/4 cup light agave nectar

　　1 teaspoon pure vanilla extract

　　1 1/2 cups (1 15-ounce can) pumpkin purée

　　1 teaspoon ground cinnamon

　　1/2 teaspoon ground nutmeg

　　1/4 teaspoon ground ginger

　　3 cups Basic Gluten-Free Flour Mix (page 19)

　　3/4 teaspoon xanthan gum

　　1 1/2 teaspoons baking soda

　　1/2 teaspoon salt

　　1/2 cup pumpkin seeds (optional)

　　

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.

　　Allergen-Free Baker's Handbook