Gluten-Free Pumpkin Bread

Ingredients

• 10 ounces white rice flour
• 2 1/4 ounces cornstarch
• 5 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon xanthan gum
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice
• 24 ounces granulated sugar
• 1 can pure pumpkin
• Gluten-free non-stick cooking spray

Directions

1. Set a rack in the center of the oven, then heat it to 350 degrees F. Coat 2 9-by-5-inch loaf pans with a light layer of nonstick cooking spray.
2. In a large bowl, whisk the flour with the cornstarch, then work in the pumpkin pie spice plus the baking soda, salt, and xanthan gum. Use another bowl to stir the eggs with the oil and orange juice. Mix in the sugar and pumpkin until the mixture is fully blended.
3. Pour the pumpkin mixture into the dry ingredients and mix until everything comes together in a smooth batter. With a handheld mixer, choose medium speed; with a stand mixer, use medium-low. If you are mixing by hand, use a balloon whisk and whisk for 2 minutes. As you mix, stop to scrape the sides and bottom of the bowl with a rubber spatula 1 or 2 times.
4. Portion the batter equally into the prepared loaf pans. Bake for 1 hour, or until a toothpick poked into the middle of a loaf comes away clean.
5. Take the pans out of the oven and set them on a wire rack. Leave the bread in the pans for 5 minutes, then turn the loaves out and set them directly on the rack. Wait until the bread has cooled before cutting. For storage, cover the loaves in plastic wrap; for 3 to 5 days, they can sit at room temperature. To freeze, wrap the bread first; it can stay frozen for up to 3 months.