Copycat Starbucks Pumpkin Bread GF RSF DF NF

Moist, sweet and reminds me of America…

Dry ingredients:

½ cup brown rice flour
1/3 cup white rice flour
1/3 cup millet flour
1/3 cup potato starch
2 tsp xanthan gum
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
¼ tsp cloves
½ tsp salt
1/8 tsp stevia (equivalent sweetness of ½ cup of sugar)
½ cup coconut sugar

Wet ingredients:
½ cup (112g) coconut oil, softened (or use butter or ghee if not dairy free)
1 cup cooked pumpkin
½ tsp vanilla extract
2 Tbsp oil (I have used macadamia oil and EVOO)
3 large eggs

  1. Line a loaf tin with baking paper and preheat oven to 170C.
  2. Sift dry ingredients and whisk well to combine.
  3. Beat wet ingredients together.
  4. Combine wet and dry ingredients.
  5. Bake for 50-60 minutes (until a toothpick comes out clean).
  6. Set aside to cool for 10 minutes, and then carefully turn out onto a cooling rack.

img_20161010_120035Best to let it cool completely before slicing.img_20161010_202250


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