Gluten Free Pumpkin Bread


1 1/2 cups brown rice flour*
3/4 cups sweet sorghum flour*
3/4 cups tapioca starch*
2 teaspoons xanthan gum
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
1 cup oil
4 eggs
1 can pumpkin
2/3 water

From My Pantry:
All flours are naturally gluten free.
Libby's Pumpkin


Preheat oven to 350°.
Sift or whisk together first 8 ingredients. Cream sugar and oil; then add eggs, pumpkin, and water. Pour liquid mixture into dry ingredients and mix well. Pour batter into three lightly oiled 8-1/2 x 4-1/2 loaf pans and bake for 1 hour.
Cool in pans for five minutes, then transfer to wire rack.
These are wonderful by themselves but if you would like to add something extra use your favorite cream cheese, caramel, or butter cream frosting.