I thought I'd lost this. It was getting ugly! Paper piles and pack-rat self.....humph. Based on food.com recipe #393600. I always make three mini loaves. Great to freeze. Without further ado.....
MINI PUMPKIN BREADS - makes 3 or the usual one larger loaf Oven: 350 F.
3/4 cup sugar Whisk together sugar, oil, applesauce. Then add eggs.
1/4 cup oil
1/4 cup unsweetened applesauce
1 cup canned pumpkin Add vanilla and spices to pumpkin.
1 tsp vanilla extract (I use powdered orange zest, ~1/2 tsp)
3/4 tsp cinnamon
1/4 tsp nutmeg OR 1-2 tsp orange zest Add to sugar mixture.
1/3 cup apple juice (or water or more applesauce)
Flour blend --- 1/2 cup + 1 T EACH of the following: Combine all dry ingredients.
sweet white sorghum flour Add alternately to pumpkin
rice flour (either) mixture with apple juice.
1/2 tsp xanthan gum (seems to add shelf life in these)
1 tsp baking soda
1/4 tsp salt
I spray my pans, regardless of non-stick status. Minis take close to 30 minutes. Give a larger loaf 45-55 minutes. They'll spring back when completely baked and you should get a "clean pick" when you poke one.