Gluten-free Pumpkin Bread
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Preheat the oven to 350 degrees F
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Line a bread baking pan with parchment paper
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Gather all the ingredients
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Separate the eggs, place the whites in a bowl, and set the yolks aside
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Whisk all of the dry ingredients together
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Beat the the egg whites until triple in volume
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Stir together pumpkin, syrup, oil, sugar, vanilla and egg yolks
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Add the flour mixture into the pumpkin mixture and gently stir to combine
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Fold in the foamy egg whites
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Pour batter into lined bread pan
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Bake for 45 - 60 minutes
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Grab the parchment paper and remove the loaf from the pan
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Once the loaf has cooled completely you may slice it into thick pieces
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Transfer the bread to a serving plate - drizzle with melted chocolate and serve!
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Made with 
3
Eggs
2 cups
Brown Rice Flour
1 teaspoon
Cinnamon
1/2 teaspoon
Cloves
3
Eggs
2 cups
Brown Rice Flour
1 teaspoon
Cinnamon
1/2 teaspoon
Cloves
Pinch
Ginger
Pinch
Nutmeg
Pinch
Allspice
1 teaspoon
Baking Soda
1/2 teaspoon
Baking Powder
1/2 teaspoon
Salt
1 cup
Pumpkin Purée
1/2 cup
Maple Syrup
2 tablespoons
Light Brown Sugar
1/3 cup
Coconut Oil
1 teaspoon
Vanilla