Gluten-Free Pumpkin Nog Bread

Ingredients

• 2 teaspoons double-acting baking powder (reduce to 1 teaspoon above 3000 feet altitude)
• 1 teaspoon baking soda 
• 1.3 cup brown rice flour 
• 0.8 cup firmly brown sugar packed for options (see note in post above )
• 0.3 cup buckwheat flour 
• 15 ounce pumpkin puree canned
• 0.3 cup canola oil 
• 1.3 cups dairy-free nog (I use So Delicious Dairy Free Nog or Pumpkin Spice)
• 4 servings dairy-free nog icing (but excellent!)
• 0.5 cup potato flour 
• 2 teaspoons pumpkin pie spice 
• 0.5 teaspoon salt 
• 0.3 cup tapioca flour 
• 1 teaspoon vanilla extract 
• 2 teaspoons xanthan gum 

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• toothpicks
• spatula

Directions

1. Preheat your oven to 325ºF and grease 4 mini-loaf tins.In a medium-sized bowl, combine the flours, starches, xanthan gum, spice, baking powder, baking soda, and salt.In a large bowl, blend (with a large spoon or mixer) the pumpkin, Nog, brown sugar, oil, and vanilla until smooth.Stir in the flour mixture until all is just combined. It actually becomes smooth quickly.Divide the batter between your prepared tins, smoothing out the tops with the back of a spoon or spatula. The batter is a little thick.
2. Bake the bread for 45 to 55 minutes, or until firm to the touch. The bread should pull slightly away from the pan when done, it will be lightly browned, and a toothpick inserted in the center of a loaf should come out fairly clean (a few little crumbs are okay).
3. Let the loaves cool for 10 minutes, before popping them out to cool completely on a wire rack.Resist the urge to cut into these loaves while still hot. Like any bread, they will be a bit crumbly when hot, but firm up perfectly as they cool.If desired, drizzle on icing at least 10 minutes before serving.