Pumpkin Gingerbread

Pumpkin Gingerbread

**for those who still want post-holiday pumpkin treats

2 cups Bob’s Red Mill Gluten-Free flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon xanthan gum

1 teaspoon salt

1 teaspoon ground cinnamon

2 tablespoons ground ginger

¼ teaspoon ground nutmeg

- Mix dry ingredients together

½ cup coconut oil

2/3 cup agave nectar

¼ cup molasses

2/3 cup rice milk

1 tablespoon vanilla extract

1 1/3 cups canned pumpkin pureee

¾ cup hot water

- Combine wet ingredients, and mix with dry until batter is smooth

- With a spatula, fold in the pumpkin puree and hot water

- Bake at 325° in oiled loaf pan for 40 minutes

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