Several years ago, my sister-in-law found out she could no longer eat gluten. I set out to make a gluten-free (GF) version of one of my favorite quick breads: Pumpkin Bread. (Here’s the link to the non-GF Pumpkin bread recipe.) I had quite a lot of fun developing this recipe and my husband enjoyed it too because he got to eat lots of pumpkin bread. I am particularly proud of this recipe which I developed myself. I even entered it in the MN state fair GF baking competition. I got 2nd place three years in a row and if you’re state fair baking competitions are anything as serious as Minnesota’s you’ll know that’s quite a feat! I was recently asked for this recipe again and I thought I would share it here on my blog. Hope you like it!
Gluten-Free Pumpkin Bread
1½ cups granulated sugar
1 cup canned pumpkin puree
4 large eggs, separated
½ cup unsalted butter, softened
½ cup tapioca flour
½ cup rice flour
½ cup almond flour
1½ tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground nutmeg
Preheat oven to 350 degrees F. Grease a 9″ x 5″ loaf pan or spray with cooking spray. In a large bowl, cream together the butter and sugar. Add egg yolks and stir to combine. Stir in the pumpkin puree. In a separate bowl, whisk together all the dry ingredients. Combine the dry ingredients into the wet until just combined. In a third bowl, beat egg whites to soft peaks. Gently fold the egg whites into the pumpkin mixture. Pour into prepared pan and bake for 60 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before removing it and allow it to cool completely before serving.
Enjoy!
This looks super yummy. Thanks for sharing your recipe!