Allergen Free Pumpkin Bread

The main recipe is gluten and dairy free, and is low sugar.  There's (as always) some variations listed also.  I make this recipe in 2 9x13 glass baking dishes, then freeze some for later. 

Ingredients:
    4 c. Bob's Red Mill Gluten Free Flour Mix
    3 tsp. cinnamon
    1 tsp. ginger
    1/4 tsp. nutmeg
    1/8 tsp. cloves
    4 tsp. baking powder
    1 tsp. baking soda
    2 tsp. salt
    1 1/2 tsp. xanthan gum
    3 c. cooked, mashed pumpkin
    4 eggs
    1 c. rice milk
    2 tbsp. vegetable oil
    1/3 c. honey
    3 tbsp. molasses

Mix liquid ingredients with pumpkin in large mixing bowl.  Stir together dry ingredients in a separate bowl.  Then add the dry to the wet ingredients and stir until moistened.  Pour half of batter into each greased 9x13 baking dish and bake at 350° for 30-55 minutes, until toothpick comes out almost clean.

NOTE:  This recipe is for fresh or frozen (in other words, high liquid content) pumpkin.  For canned pumpkin, increase the milk or rice milk by 1/2 c.  You can substitute cooked, mashed sweet potatoes for the pumpkin in this recipe - it turns out even better! Again, add 1/2 c. liquid to the recipe, with milk or rice milk.  That's the alteration noted in the update....  UPDATE:  It takes a slight alteration of the recipe to make it with sweet potatoes...  here's the post:  http://tuckaluckyridge.blogspot.com/2011/01/update-allergen-free-pumpkin-bread-with.html

Variation:  you can add 1 c. chocolate chips or 1 c. chopped walnuts...  or both, to make this really yummy!