I love love love pumpkin bread, going right back to my early childhood. I have posted this recipe in the past, however, I recently made two changes that I wanted to share– in this version I have swapped out the white sugar for raw sugar or coconut palm sugar (I’ve used both) and I also exchanged the all-purpose flour for brown rice flour. They were done on a one-to-one switch and I believe the pumpkin bread is actually moister. It’s a little more crumbly, probably from the rice flour, but the benefits outweigh the worry about that.

Ingredients:

1 cup raw sugar or coconut palm sugar

1 to 1 1/2 cups pumpkin (note: if you open a can and make one loaf, you have leftover pumpkin so I tend to use half a can each time I make it)

1/2 cup water

1/2 cup oil

2 eggs

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp baking powder

1 tsp baking soda

1 2/3 cups brown rice flour

Preheat oven to 350 and grease a loaf pan. Combine the sugar, pumpkin, water, oil, and eggs, beating them with an electric mixer until well combined. Combine cinnamon, nutmeg, baking powder, baking soda, and flour and then combine with the wet ingredients until just combined. Bake for about 45 minutes when the toothpick comes out clean. Cool 10 minutes in the loaf pan before removing to finish cooling on a wire rack.