Preheat your oven to 325ºF/160ºC.

Lightly grease and flour (I used a little brown rice flour) 4 mini-loaf tins.

In a medium-sized bowl, combine the flours, starches, xanthan, baking powder, baking soda, spices, and salt. Set aside.

In your stand mixer bowl, combine the sugar, pumpkin, oil, maple syrup, water, and vanilla and mix on a low speed until combined.

Slowly add the flour mixture until all is just combined. (This happens quickly.)

Divide the batter between your prepared tins, smoothing out the tops with the back of a spoon or spatula, since it will be a little thick.

Bake the bread for 45 to 55 minutes, or until firm to the touch. (The bread should pull slightly away from the pan when done, and will be lightly browned.)

Let the loaves cool for 10 minutes, before popping them out to cool completely on a wire rack. (Resist the urge to cut into these loaves while still hot. Like any bread, they will be a bit crumbly when hot, but firm up perfectly as they cool.)