This lightly sweet pumpkin bread combines coconut flour and traditional pumpkin pie spices for a gluten-free fall treat. It's best when served warm, with salted butter.
Slideshow: Quick Breads
3/4 cup sifted coconut flour
2 tablespoons arrowroot powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
7 large eggs, separated
1 cup unsweetened pumpkin puree
1/4 cup coconut oil
2 teaspoons pure vanilla extract
How to Make It
Preheat the oven to 325º. In a large mixing bowl, whisk together the coconut flour, arrowroot, baking soda, baking powder, salt, sugar, cinnamon and nutmeg and set aside.
In a stand mixer, beat the egg whites until stiff peaks form. Set aside.
In a separate bowl, whisk together the egg yolks, pumpkin puree, coconut oil and vanilla. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the egg whites until just incorporated.
Pour the batter into a greased loaf pan and bake for 50 minutes, or until a toothpick pulled from the center comes out clean. Remove from the oven and let cool completely in the pan. When cooled, remove the bread from the pan and serve.
The bread can be wrapped and stored at room temperature for two days or tightly wrapped and frozen for up to two months.
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