Gluten-Free Pumpkin Spice Loaf

Usher in fall with this fragrant pumpkin bread made from gluten-free rice flour and warming spices.

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Prep Time
10 min
60 min


  • 2 cups brown rice flour
  • 1 tsp each baking soda and ground cinnamon
  • 3/4 tsp ground ginger and ground cloves
  • 1/2 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 2 large eggs, room temperature, separated
  • 1 cup canned pumpkin purée
  • 2/3 cup pure maple syrup
  • 1/2 cup plain unsweetened almond milk
  • 1/3 cup coconut oil, melted
  • 1/2 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: If following our September 2017 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.

Nutrition Information

  • Serving Size 1/12 of loaf
  • Calories 219
  • Carbohydrate Content 34 g
  • Cholesterol Content 31 mg
  • Fat Content 8 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 5 g
  • Sodium Content 210 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 1 g
  • Polyunsaturated Fat Content 1 g