This gluten free pumpkin bread is one of our favorite treats to make and eat in autumn. It’s moist, flavorful, and the texture is just right!
Add the brown rice flour, cornstarch, cinnamon, baking soda, and xanthan gum to the bowl of your stand mixer.
Stir until the dry ingredients are well mixed.
Increase to high speed and continue mixing for 2 to 3 minutes.
Divide the batter between the greased loaf pans.
Bake at 300°F for about 1 hour 20 minutes, or until a toothpick comes out clean.