GF Pumpkin Bread - by Adreanne Jessen | KeepRecipes: Your Universal Recipe Box

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Recipe byErin_Cox

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Ingredients:

1 cup Sorghum flour
1/3 cup Coconut flour (I used potato flour for more moisture and had not trialed coconut)
1/2 cup almond flour
1/2 cup Tapioca starch
1 1/2 tsp Baking powder
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Xanthan gum (or guar)
1 tsp Cinnamon
1 tsp Ginger
1/2 tsp Nutmeg
1 1/3 cup Sugar
1 Cup Pumpkin
1 TBSP vanilla
1/3 cup olive oil (light or other oil is ok)
2 eggs (or equivelent replacment)
1/4 tsp Lemon juice

Last add 1/2-3/4 cup Milk or Milk replacment (we used almond)

I have always made this in my bread machine on the quick bread setting, but this was a recipe for oven baked and calls for you to add the milk last to make sure it wasn't to moist it should be the thickness of any standard banana bread etc. Using potato flour I used the whole 3/4 cup as it soaks up more fluids and I never looked back till the timer went off on the machine. If making in the oven I would follow a banana bread cooking time/temp This bread turns out very very moist and is the closes to "pie" my son can tolerate so we top with a dollop of reddi whip when the family has pies for the holidays! It goes bad quickly but we would allow him about half of the loaf over a few days time Never had more than 2 slices, slightly thick in a day and never had a reaction to it! so I freeze the other half from turkey day until christmas and there's one less special food I have to make on christmas :)