Rachel's Pumpkin Apricot Bread

1 ½ cups sweet rice or soy flour

¼ cup Bob's Red Mill Brand Almond meal

1 tsp. baking soda

½ tsp. Aluminum free baking powder

½ tsp. salt

¼ tsp. Cinnamon

¼ tsp. ground fresh ginger

¼ tsp. ground cardamom

¼ tsp. ground coriander

1 cup sugar

½ cup coarsely chopped dried apricots

15-oz. can pumpkin puree

1 Tbs. Egg Replacer dissolved in 4 Tbs. Water, or 2 Regular Eggs

1/3 cup tropicana light-n-healthy orange juice

1 Tbs. grated orange zest (fresh orange peel maybe used)

Heat oven to 350 degrees.

Lightly grease and flour a 9-by 5- by 3-inch loaf pan.

In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, coriander, sugar and apricots; mix thoroughly.

In another bowl, whisk together pumpkin puree, Egg Replacer or Eggs, orange juice and zest (peel). Pour pumpkin mixture over dry ingredients; stir until batter is well blended.

Transfer batter to loaf pan, bake until tester inserted into center comes out clean, 55 to 60 minutes. Makes 1 loaf.

Helpful Hint: Tent loaf with foil to avoid overbrowning halfway through baking, if necessary.