I have also successfully used maple syrup in place of the honey in this recipe.
Servings 18to 24 depending on how you cut it
Author adapted by Angela Litzinger from Life, gluten free with the streusel topping from Doiron, Jane. “Pumpkin Coffee Cake.” Recipe. Make-Ahead Meals For Busy Moms. Denver, Colorado: Outskirts Press, 2009. 46-47
Ingredients
Dry ingredients:
2cupssorghum flour
2/3cuppotato starch
2/3cuptapioca flour/starch
2teaspoonxanthan gum
1/2teaspoonsea salt
1 1/2teaspoonsbaking powder
1 1/2teaspoonsbaking soda
3teaspoonspumpkin pie spice
1teaspoonground allspice
1cupraisinsoptional
Wet Ingredients:
1cuppumpkin puree
3/4cuphoney
3/4cupsugaralthough not wet, you will combine it with these
1/4cupmolasses
2/3cupoil
4eggsor egg replacing ingredients: 3/4 cup unsweetened apple sauce, 2 teaspoons gluten free baking powder, and 2 teaspoons packed EnerG egg replacer
Topping:
1/4cupsweet rice flour
1/4cupsugar
1/4cuplight brown sugarpacked
1/2teaspooncinnamon
2tablespoonsoil
1/2cupwalnutschopped
Instructions
Preheat over to 350 degrees. Oil a 9"x13" baking pan. Blend topping ingredients together. Set aside.
Combine pumpkin, honey, sugar, molasses, oil, and egg or egg replacer ingredients in a large bowl. Mix together well.
Add remaining ingredients (except for the raisins) to the wet mixture. Mix until just blended; do not over mix. Stir in raisins.
Transfer batter to the greased baking pans. Sprinkle with streusel topping. Bake approximately 40 minutes or until a tooth pick is inserted and comes out clean. Cool on a cooling rack. Wrap well and freeze.
To serve: Thaw. Warm in oven until heated through if desired.