As I mentioned in a previous post, I absolutely love the flavor of pumpkin.  I also love trying to take normal recipes laden with a lot of sugar, and figuring out a way to make them without all of that added sugar, while still maintaining the delicious flavor.  I think this one was a success, as I have made this for many gluten lovers, and they always come back asking for more.

Gluten Free Pumpkin Bread:
Dry Ingredients:
1  cup white rice flour
1.5 cups brown rice flour
1/2 cup cornstarch
2 tsps. baking soda
5-6 tsps pumpkin pie spice
pinch salt
1 tsp. xanthan gum

Mix-ins:  raisins, dried cranberries, chocolate chips, nuts
Toppings: oatmeal, cinnamon

Wet Ingredients:
< 1/4 cup coconut sugar
1 banana, mashed
1 cup olive oil
4 eggs
1/2 cup orange juice
1 15-oz can pure pumpkin

Preheat oven to 350 degrees,  Spray two loaf pans with nonstick cooking spray.
In a large bowl, mix together: flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum.
In a separate bowl, mix together: eggs, oil, orange juice, banana, sugar and pumpkin.
Add the wet ingredients to the dry ingredients and mix until thoroughly combined and have a smooth batter.
Divide the batter evenly between the two prepared pans.  If adding any mix-ins, can stir them in before dividing (or divide and make two different kinds – I typically do one raisin, for me,  and one chocolate chip, to give away).  I typically sprinkle with a generous amount of cinnamon and sometimes a little bit of oats, before baking.
Bake for about 65 minutes or until a toothpick inserted comes out clean.
Allow to cool slightly in pans before trying to remove and slice.