Gluten-Free Pumpkin Ginger Loaf

This loaf is moist and delish!  Using rice flour rather than wheat flour makes it a fabulous treat for those of you having to avoid gluten.  The candied ginger along with orange glaze give it a little extra zing.  This is a large recipe - you can freeze half for a later date.  A slice of this is perfect in a bag lunch!

1 cup oil
2 cups sugar
4 eggs
1 16 oz. can pumpkin
2/3 cup water
3 1/2 cup rice flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon allspice
1 teaspoon nutmeg (fresh grated if you have it)
1 teaspoon cinnamon
2 tablespoons finely chopped candied ginger

1.  Cream together sugar and oil in a large bowl until light and fluffy.  Beat in eggs and pumpkin.

2.  Combine dry ingredients as well as ginger in a separate bowl.  Stir to blend.  Add dry ingredients
to pumpkin mixture alternately with water and mix well.

3.  Pour batter into two 9' X 5' loaf pans or on large bundt pan.  Bake at 350 degrees for about 90 minutes or until toothpick inserted into middle of loaf comes out clean.   When still slightly warm, poke several fork holes on top of loaf and then drizzle with Orange Glaze.

Orange Glaze:

2 tablespoons butter
2 cups confectioner's sugar
juice and zest from one orange.

Over a double boiler, melt butter, add sugar, juice and zest.  Stir constantly with whisk, removing all lumps.  Remove from heat when all sugar is dissolved.