This sweet, spicy bread is the perfect fall treat to enjoy with a cup of hot tea or coffee. Ferment the dough overnight and then mix in the other ingredients for a fermented, perfectly tender pumpkin loaf.
- 2/3 cup gluten-free sourdough starter
- 1/3 cup sorghum flour
- 1/3 cup tapioca flour
- 1/3 cup sweet white rice flour
- 3/4 tsp. xanthan gum
- 1 tsp. baking soda
- 1 Tbsp. pumpkin pie spice
- 1/2 tsp. salt
- 2 large eggs
- 1 cup granulated sweetener such as sucanat, coconut sugar, or white sugar
- 1/4 cup melted butter or coconut oil
- 1-1/4 cup pumpkin puree
- Combine the gluten-free sourdough starter, sorghum flour, tapioca flour, and sweet white rice flour in a medium bowl. The dough will be fairly firm so be sure that all of the dry ingredients have been hydrated by the sourdough starter. Once mixed, cover dough tightly and allow to ferment at room temperature for 6-12 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees F. Butter an 8 x 5 inch bread pan andset aside. In a small bowl, use a fork to combine the xanthan gum, pumpkin pie spice, baking soda, and salt.
- In a separate small bowl, beat the eggs and mix in the sweetener, melted butter, and pumpkin puree.
- Uncover the fermented dough and pour the egg-pumpkin mixture into the bowl. Use a wooden spoon to partially mix these. Sprinkle the xanthan gum-salt mixture over the dough and finish mixing the dough until completely combined.
- Pour dough into buttered bread pan and place in preheated oven. Bake 65-70 minutes or until a toothpick comes out clean when inserted into the center of the loaf.
- Allow to cool in the pan for five minutes and then transfer to a cooling rack. Allow to finish cooling before slicing and serving.