Pumpkin Bread or Muffins

Ingredients

1 ¾ cups Brown Rice Flour Mix (see below)
1 cup granulated sugar
1 teaspoon baking soda
¾ teaspoon xanthan gum
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
¼ cup water
⅓ cup plus 2 tablespoons canola oil
2 tablespoons molasses
1 cup pumpkin puree

Directions

1. Preheat oven to 350ºF. Position rack in center of oven. Grease three 5 x 3–inch loaf pans or muffin pan with cooking spray.
2. Mix flour, sugar, baking soda, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger, and cloves together in large mixing bowl of electric mixer.
3. Combine eggs, water, oil, molasses, and pumpkin in a separate bowl. Whisk to blend.
4. Pour the wet ingredients into dry and mix until well blended. Do not over beat.
5. Pour batter evenly into pans and bake 45–55 minutes for loaves and about 20–25 minutes for muffins or until toothpick inserted in center comes out clean.
6. Cool loaves for 8 minutes and then remove from pans. Remove muffins from pan immediately. Cool completely on rack before serving or wrapping for storage. Easiest to slice when chilled.

Recipe Courtesy:  Tina Turbin