Gluten Free Pumpkin Spice Quick Bread
2 tablespoons ground flaxseed (I use organic, golden flaxseed)
1/4 cup warm water
1-1/4 cup gluten-free, all-purpose flour
2-1/2 teaspoons aluminum-free baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
3/4 cup pumpkin puree
1/2 cup + 1 tablespoon coconut sugar OR raw sugar
2 tablespoons fresh squeezed orange juice
1-1/2 teaspoons fresh orange zest
1 teaspoon pure vanilla extract
1/2 cup coconut oil (unrefined only – MELTED)
Preheat oven to 350 degrees and lightly oil a 8×4 inch loaf pan.
In a small bowl, whisk together the flaxseed and warm water and then set aside for 5-8 minutes to allow mixture to gel.
In a large mixing bowl, sift together the gluten-free, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, sea salt and xanthum gum.
In a separate mixing bowl, whisk together the pumpkin puree, coconut sugar (or raw sugar), orange juice, orange zest and vanilla extract until ingredients are well blended and mixture is creamy. Next, add in the flaxseed mixture and melted coconut oil and stir until everything is well combined. Slowly add in the wet ingredient mixture into the bowl with the dry ingredient mixture and stir until all ingredients are moistened and well blended, but be careful to not over-stir at this point. Note that the batter will be very thick when it comes together. Do not add in any extra liquid.
Transfer batter into your prepared loaf pan. Wet the back of a spoon and smooth out the top of the batter. Bake on center oven rack for 45-55 minutes, or until toothpick comes out clean from center. Remove from oven and allow bread to cool completely on a wire rack before removing from pan and slicing and serving.