Gluten Free Pumpkin Gingerbread

Another easy and healthy Thanksgiving treat!

2 cups Bob’s Red Mill Gluten-Free flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon xanthan gum

1 teaspoon salt

1 teaspoon ground cinnamon

2 tablespoons ground ginger

¼ teaspoon ground nutmeg

– Mix dry ingredients together

½ cup coconut oil

2/3 cup agave nectar

¼ cup molasses

2/3 cup rice milk

1 tablespoon vanilla extract

1 1/3 cups canned pumpkin pureee

¾ cup hot water

– Combine wet ingredients, and mix with dry until batter is smooth

– With a spatula, fold in the pumpkin puree and hot water

– Bake at 325° in oiled loaf pan for 40 minutes