Recommended grains for the flour blend:
Sweet Brown Rice
White Rice Flour
Makes one loaf
2 large free range (organic ) eggs (use an egg-replacer to make vegan)
3/4 cup coconut sugar (regular raw sugar, maple sugar, sucanat* or rapidura** or brown sugar would also work)
1/3 cup extra-virgin olive oil
1 teaspoon vanilla
1 cup fresh pureed pumpkin
1/4 cup almond milk (cow’s milk or other non-dairy milk will also work)
250 grams of your favourite gluten-free all-purpose flour blend – see above notes on what I used (this can be anywhere between 1 1/2 – 2 cups of flour depending on what you are using, but I really recommend weighing)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup crystallised ginger, roughly chopped into little bits (reserving approximately 1 tablespoon for the topping)
1/2 cup walnuts, roughly chopped into little bits (reserving approximately 1 tablespoon for the topping)
Preheat the oven to 180 C. Grease and flour a 23cm x 13cm loaf pan.
Sift the dry ingredients (flour, spices, salt, baking soda and baking powder) together in a large mixing bowl. Set aside.
In the large bowl of your stand mixer, beat the eggs and coconut sugar together until very well combined and fluffy. Approximately 3-5 minutes. Slowly while the mixer is running, pour the oil into the sugar and egg mixture, then add in the pumpkin, almond milk and vanilla, allow the mixture to mix another a minute or two until everything is well combined.
Then add the dry ingredients to the mixing bowl with the wet ingredients. A little at a time, while the mixer is running on a low-speed. Mix until well blended. Then fold the crystallised ginger and walnuts into the batter. Mix the remaining crystallised ginger and walnuts together and set aside.
Pour the batter into the prepared loaf pan and sprinkle the ginger and walnut mixture all over the top. Place on the centre rack in the oven and back until the top is golden brown, about an hour. Make sure a cake tester or knife comes out clean. Allow the bread to cool in the pan for about 30 minutes, then gently turn the bread out of the pan (being careful not to knock all the nuts and ginger off) and allow it to finish cooling on a wire rack.