Easy Gluten Free Pumpkin Bread

This tasty gluten free pumpkin bread recipe is fantastic, perfect for  Thanksgiving and the holiday season.  One simple extra step goes a long way to providing great lift and texture!

YOU WILL NEED: Canned pumpkin puree Light buckwheat flour Light brown sugar Sorghum flour Coconut flour Unsalted butter Milk Walnuts or pecans, optional Large eggs Pumpkin spices Vanilla extract Baking powder Xanthan gum Baking soda Salt

Mix together the dry ingredients, then add the egg yolks and remaining wet ingredients, mix well.

In you're using nuts, add them now and mix well.

In a very clean bowl, whip the egg whites until stiff peaks form.

Gently fold the whipped egg whites into the gluten-free pumpkin bread batter, until no white is visible.

Prepare a loaf pan - I like to spray it, then line with parchment paper - then spread your gluten free pumpkin bread batter in the pan.

Bake until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean. Don't over bake it!     Best served warm.