GFCF Pumpkin Bread

1 c white rice flour

1 c brown rice flour

1.5 c sorghum flour

1/4 c ground flaxseed

1 t xanthan gum

2 c sugar

2 t cinnamon

2 t nutmeg

1 t salt

2 t baking soda

1/2 c organic extra virgin coconut oil, melted

1/4 c apple and plum baby food (or other flavor, just make sure it's gfcf)

2/3 c water

1 can (15 oz.) pumpkin puree

3 eggs, beaten

Preheat oven to 350 degrees. Combine dry ingredients in one bowl, and wet ingredients in another. Combine wet and dry ingredients and mix thouroughly. Fill 24 lined muffin cups or 2 greased loaf pans. Bake loaves for 50-60 minutes. Bake muffins for 20-25 minutes. Test with a toothpick to make sure they're done.

I made french toast with this bread and topped it off with pure maple syrup and chopped pecans. It was so good it could pass as dessert. You definitely want to serve it with eggs or some other protein to avoid a sugar crash.