Gluten-Free Dairy-Free Pumpkin Bread (Edit recipe)

This Gluten-Free Dairy-Free Pumpkin Bread resembles a classic pumpkin bread. It tastes warm, nutty, like all things fall, and of course is very moist. The recipe is straight forward and easily do-able, just make sure to let the batter rest before baking and let the loaf cool completely before cutting Tips: - Using fresh ground nutmeg gives a more potent, spicy flavor than pre-ground nutmeg. However, pre-ground still works, but make sure to use at least 2 teaspoons rather than the amount suggested in the recipe ingredients. - Whisking the dry ingredients in a separate bowl helps distribute the spices as well as baking soda and baking powder into the flours. This prevents clumps of baking powder and soda in the final loaf. - Whisking the wet ingredients in a separate bowl also helps distribute the ingredients together, especially the eggs. - After mixing together the wet and dry ingredients, scrape the bowl with a rubber spatula to incorporate any remaining dry ingredients stuck to the bottom of the bowl. - Make sure to let the batter rest for 45 minutes. This yields a better crumb and allows flavor to develop. - After baking for 30 minutes, carefully cover the loaf with tinfoil to avoid burning the top of the pumpkin bread. - Make sure to let the pumpkin bread cool before slicing into it. As mentioned in the FAQS, this helps the pumpkin bread maintain its shape and texture.