Rosie's Perfect Pumpkin Bread (gluten-free, of course!)

Fall seems to have finally settled upon us with cooler temperatures and shorter days. I love all that comes with this time of year....the beautiful foliage, a crockpot full of hearty chili, and the aroma of pumpkin bread baking in the oven!

Elizabeth Barbone, author of Easy-Gluten Free Baking has a recipe for  gf pumpkin bread that rivals the traditional one made with wheat flour. The recipe makes 2 loaves, so freeze one to enjoy later.

Dry Ingredients:
 2 1/2 cups white rice flour
1/2 cup cornstarch
1 Tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon xanthan gum

Wet Ingredients:
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
3 cups granulated sugar
1  15 oz can pure pumpkin( not pumpkin pie filling)
1 cup dried cranberries( optional)

Directions:
1. Preheat oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans.
2. In a large mixing bowl, whisk together dry ingredients. Set aside.
3. In a medium mixing bowl, mix together eggs, oil and orange juice. Add sugar and pumpkin. Blend until thoroughly combined.
4. Add pumpkin mixture to flour mixture. Stir until all ingredients are thoroughly combined. (Use medium speed on a handheld mixer or medium- low on stand mixer.) Scrape bowl down once or twice while mixing ingredients. Stir in dried cranberries, if using.
5. Pour batter into prepared loaf pans. Bake for 1 hour or until toothpick inserted into center of the loaf comes out clean.
6. Remove pans from oven and place on wire rack. Allow to cool in the pan for 10 minutes. Remove bread from pans and allow to cool completely on wire rack.

* I substitute fresh cranberries for dried and add approximately 1 cup. I also add 1/2 cup chopped walnuts.