My mother-in-law made a special request for an adaptation of this recipe for pumpkin loaf. I made it with dried cranberries instead of the raisins called for in the original recipe, and I think it was very successful. It is a moist dessert bread, perfect to serve with some aged Cheddar.
2/3 cup rice flour
1/3 cup potato starch flour
1/4 cup soy flour
1/4 cup tapioca starch
2 tsp cinnamon
1 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp salt
3/4 cup vegetable oil
1 cup brown sugar
3 eggs
3/4 cup pumpkin puree
1 cup dried cranberries
Grease a loaf pan (or line it with parchment paper). Set aside.
In a large bowl, whisk dry ingredients: flours and starches, cinnamon, xanthan gum, soda, salt.
In a smaller bowl, whisk vegetable oil, brown sugar, eggs, and pumpkin. Stir wet ingredients lightly into dry ingredients; fold in cranberries. Pour into prepared pan.
Bake at 325F for about one hour, cheking after 50 minutes.
