Gluten-Free Pumpkin Spice Loaf
SERVES 12. HANDS-ON TIME: 10 MINUTES. TOTAL TIME: 1 HOUR.
Usher in fall with this fragrant pumpkin bread made from gluten-free rice flour and warming spices.
2 cups brown rice flour
1 tsp each baking soda and ground cinnamon
¾ tsp ground ginger and ground cloves ½ tsp sea salt
¼ tsp ground nutmeg
2 large eggs, room temperature, separated
1 cup canned pumpkin purée
2/3 cup pure maple syrup
½ cup plain unsweetened almond milk 1/3 cup coconut oil, melted
½ tsp pure vanilla extract
1. Preheat oven to 350°F and line bottom and sides of a 9 x 5-inch loaf pan with parchment paper.
2. In a large bowl, combine flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg. Place
2 egg whites and 2 egg yolks in 2 separate medium bowls. Beat egg whites until tripled in volume and very fluffy; set aside. To egg yolks, add pumpkin purée, maple syrup, almond milk, coconut oil and vanilla; beat until well combined. Gently fold egg whites and egg yolk mixtures into dry ingredients; stir gently until combined.
3. Spoon batter into prepared pan and smooth top with spoon. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting into 12 slices. NOTE: Make salad fresh each time it’s called for in the plan; however, the beets make enough to last all week.
NOTE: If following our Meal Plan, store 5 slices in an airtight container and remaining slices in freezer; thaw when called for. Save leftover pumpkin purée for Meal Plan.
PER SERVING (1/12 of loaf): Calories: 219, Total Fat: 8 g, Sat. Fat: 5 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1 g, Carbs: 34 g, Fiber: 2 g, Sugars: 12 g, Protein: 3 g, Sodium: 210 mg, Cholesterol: 31 mg