1 cup pumpkin puree
½ cup coconut oil
Egg replacer of choice, to equal 2 eggs (see notes)
1 cup brown sugar, packed (or 1 cup coconut sugar; or ½ cup agave nectar)
⅓ cup fresh pressed apple juice
2 teaspoons vanilla extract
½ cup brown rice flour
½ cup tapioca starch
½ cup buckwheat flax baking mix
1 teaspoon xanthan gum
1 teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon himalayan salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves (or more ginger)
½ teaspoon ground allspice (or nutmeg)
Preheat oven to 350F. Grease a loaf pan.
In a large bowl whisk together pumpkin puree, coconut oil, prepared egg replacer, sugar, apple juice and vanilla.
In a smaller bowl combine brown rice flour, tapioca starch, sorghum flour, xanthan gum, baking powder, baking soda, salt and spices.
Add the dry ingredients to the wet ingredients and stir to combine.
Scrape batter into greased loaf pan.
Bake in preheated oven for 50 minutes to 1 hour. Test for doneness.
Let sit in loaf pan for 5 minutes before turning out to a wire cooling rack to finish cooling.
Let cool completely and slice.