Gluten-Free Pumpkin Bread Recipe

Grease two loaf pans with butter or cooking spray.

Add the brown rice flour, cornstarch, white sugar, brown sugar, cinnamon, baking soda, and xanthan gum to the bowl of a stand mixer and stir to combine.

With your mixer running on low speed, gradually add the eggs, vegetable oil, lemon juice, and pumpkin puree one at a time.

Increase to medium-high speed and mix for 2-3 minutes.

Divide the batter between the greased loaf pans.

Bake at 300°F for about 80 minutes, or until a toothpick comes out clean.