Gluten Free Pumpkin Bread

INGREDIENTS
4 teaspoons Orgran’s No Egg Natural Egg Replacer
4 tablespoons of water

1.5 cups Bob’s Red Mill potato starch
1/2 cup Bob’s Red Mill “sweet white” sorghum flour
1 cup raw sugar
2 teaspoons baking soda
1/2 teaspoon xantham gum
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg

1 can pureed pure pumpkin (1.5 cups) (NOT pie mix)
2 teaspoons white, distilled vinegar
1/2 cup coconut oil

DIRECTIONS
• Preheat oven to 350 degrees.
• Grease two 9×4 loaf pans (using any oil of choice or Earth Balance).
• To make “fake eggs,” in a small bowl combine 4 teaspoons of egg replacer with 4 tablespoons of water. Mix vigorously until all lumps are gone and set aside.
• Sift all dry ingredients into medium mixing bowl. Stir until well combined.
• Add the “fake eggs,” pumpkin, vinegar and oil to the dry ingredients. Mix well, until thickened (about 3-4 minutes with a mixer on medium-low).
• Divide batter and pour into prepared pans.
• Bake for 40-45 minutes or until a tester toothpick inserted into the middle comes out cleanly.
• Remove from oven and let cool on wire rack.
• To serve, dust top with powdered sugar.

PS: I made this using a fun mini-loaf pan in Train shapes from William-Sonoma. It was a HUGE hit with the kids – they didn’t even notice that they were eating gluten/dairy/egg free! :)

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