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