• 1 1/4 c. pumpkin puree
• 3/4 c. chopped walnuts, almonds and pecans
• 4 Tbsp. plus 3 Tbsp. olive oil or applesauce
• 3 Tbsp. maple syrup
• 2 Tbsp. water
• 3/4 c. brown rice flour
• 1 c. gluten-free flour mix
• 3/4 c. brown sugar
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/2 tsp. allspice
• 1/4 tsp. cloves
• 1/8 tsp. cardamom

Preheat oven to 350 degrees.  Grease and flour loaf pan. In large bowl, mix together rice flour and gf flour, brown sugar, baking soda, baking powder, salt and spices. In small bowl, mix together pumpkin, oil, maple syrup and water. Add wet to dry ingredients, combining just until mixed, and fold in chopped nuts. Pour into loaf pan. Bake for 45-50 minutes, until toothpick inserted in center comes out clean. Cool on wire rack 10-15 minutes. Remove from pan and return to wire rack to finish cooling.