Gluten/Milk/Egg/Soy Free Pumpkin Bread

Before cooking

After cooking

I just found this recipe and I thought it was really good:

Super Moist Pumpkin Bread

I adapted it a little and I'll post the adaptation here. I left out the nuts and coconut flakes because I didn't think Barrett would eat them. I also added more spice to hide the taste of the flour and reduced the sugar because I use it as more of a meal than a dessert.

• 3 1/2 cups flour (I used buckwheat, Bob's all purpose, rice, and potato flours)
• 3 tsp xanthan gum
  
• 1 1/2cups packed dark brown sugar
• 1/2 cup white sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• 1 tsp cloves
• 1 tsp Jamaican all-spice
  
• 2 cups pumpkin puree
• 1 cup vegetable oil
• 2/3 cup coconut milk

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together dry ingredients. Add the wet ingredients, and mix until all of the flour is absorbed. Spoon batter into cupcake tins (or two greased loaf pans)
   
3. Bake 20 minutes for muffins or 1 hour and 15 minutes for loaves.