_Pumpkin bread is a wonderful addition to the holiday table. This allergy-friendly version is delicious and very moist. I like to bake my pumpkin bread in muffin tins rather than a single loaf pan. This shortens the baking time, and the individual portions make serving easier and portable.

_In this recipe, "pumpkin pie spice" is used to flavor the bread. This is not a single spice, but a combination of spices traditionally used in pumpkin pie. It includes: cinnamon, ginger, allspice, and nutmeg. Pumpkin pie spice is readily available in the baking and spice aisle of most grocery stores. When purchasing this ingredient, please remember to read the label to make sure that it contains only spices, and that it was not processed in a facility that also processes allergens. The chopped dates add great texture and sweetness to the pumpkin bread. However, you may substitute them with any dried fruit such as raisins, cranberries, or currants.

INGREDIENTS:

• 1 1/4 cup  superfine brown rice flour
• 1/2 cup   potato starch
• 1/4 cup   tapioca flour
• 2 tsp  baking powder
• 1 tsp  baking soda
• 1 tsp  xanthum gum
• 1 tsp  pumpkin pie spice
• 1/4 tsp  salt
• 3/4 cup   cup brown sugar
• 1 cup  rice milk
• 1 cup  canned pumpkin puree
• 1/3 cup   oil (canola, vegetable, or sunflower seed)
• 1tsp   vanilla extract
• 1 cup  chopped dates

DIRECTIONS

1. Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.
2. In a bowl, whisk together superfine brown rice flour, potato starch, tapioca flour, baking powder, baking soda, xanthum gum, pumpkin pie spice, and salt.
3. To dry ingredients, mix in brown sugar, rice milk, canned pumpkin, oil, and vanilla extract.
4. When the batter is thoroughly mixed, fold in chopped dates.
5. Scoop the batter into lined muffin tins. Use a small spatula to even out the batter.
6. Bake in oven for 20 minutes.