1. Preheat the oven to 350°F. Grease a 9" x 5" loaf pan.

  2. Whisk together the eggs, molasses, pumpkin purée and oil. Set aside.

  3. Whisk together the gluten-free flour, sugar, baking powder, baking soda, xanthan gum, salt, and pumpkin pie spice.

  4. Add the egg mixture about half at a time, whisking until combined after each addition. Stir in any desired add-ins.

  5. Scoop the batter into the prepared pan, and let it rest for 10 minutes. Sprinkle with sparkling sugar, if desired.

  6. Bake the bread for 60 to 70 minutes, until the middle springs back when lightly touched and a toothpick inserted into the top-center comes out clean. Tent the bread with aluminum foil after 50 minutes if it appears to be browning too quickly. Remove the bread from the oven and let it rest for 10 minutes before removing it from the pan. Cool completely for easiest slicing.

  7. Store, well-wrapped, at room temperature for several days; freeze for longer storage.