Preheat oven to 350 degrees F. Place a rack in the center of the oven. Line two loaf pans (mine are 9 x 5) with parchment paper and set aside. Spray the pans with baking spray (or grease and flour the pans).

Pour the rice milk (or almond milk) into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.

In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.

In a very large bowl, stir together pumpkin puree, oil, orange juice, and rice (or almond) milk until nicely combined.

Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate it all together.

Spoon the batter into your parchment lined loaf pans and smooth down a little with a spatula.

Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 30-40 minutes, or until a skewer inserted in the center comes out clean. It will be hard to wait for the bread to cool before serving.

Surprise a friend or a neighbor and wrap the 2nd loaf to give as a gift. You will be thanked profusely.