Gluten Free Pumpkin and Polenta Bread


Prepare your palate for greatest explosion of flavors.


  • 2 c. gluten-free polenta
  • 2 c. roasted pumpkin, pureed
  • 4 free range egg whites, beaten
  • 2 free range eggs, beaten
  • 1 c. plain yogurt
  • ½ c. brown sugar
  • 2 Tbsp. butter (at room temperature)
  • 2 tsp. cinnamon
  • ½ tsp. baking soda
  • 1 tsp. nutmeg
  • 1tsp. cloves
  • 1tsp. sea salt


  1. Preheat the oven to 350F and line a square baking tin with parchment paper.
  2. Combine the pumpkin, eggs, egg whites and the butter in a food processor or blender and pulse until smooth. Add the baking soda, sugar, nutmeg, cinnamon, salt and cloves and continue blending until smooth.
  3. Transfer this mixture to a mixing bowl and mix in the yogurt and polenta. Combine well and scoop out the batter into the baking tin.
  4. Bake the bread for about 45 minutes. Use a wooden pick to confirm the bread is ready, it should emerge dry.
  5. Remove the bread from the oven and let it cool for 15 minutes before slicing.
  6. Serve warm.