Gluten Free Pumpkin Bread

For those who have adopted a gluten-free eating regimen, often the hardest part of the diet is the lack of bread, desserts, and sweet treats in general. Most traditional baked goods are loaded with gluten sources, which of course are bad news for the Celiac. Luckily, with a little creativity and some experimentation, you can come up with lots of good sweet eats that won't demolish your belly. This tasty pumpkin bread is based on (believe it or not) beans, which make for a moist and satisfying cake.

Ingredients

1 can (~15 oz) Great Northern Beans
1 cup canned pumpkin
1 tbsp vanilla extract
1/2 cup sugar substitute (Splenda, Equal, etc.)
1/4 cup low-fat or fat-free ricotta cheese
1 tsp baking powder
2 tsp cinnamon
1 tsp allspice
4 large eggs
2 tablespoons of Smart Balance oil
Pam spray

Preparation

Pre-heat oven to 350 degrees Fahrenheit.

Place beans, vanilla extract, Smart Balance, and eggs into a blender or food processor and blend until a thick, smooth liquid is formed. This process may be helped along by first stirring the eggs and liquid ingredients into the beans by hand with a spoon. Start blending at slow speeds and progress through higher speeds as the mixture liquifies. You may also add a few tablespoons of no-sugar-added apple sauce or a few ounces of warm water to help the blending process.

Once the egg and bean mixture is liquified, add the ricotta and pumpkin and process again. While the mixture is still blending, add the dry ingredients to the vortex, or funnel, in the middle of the liquid and blend thoroughly. Coat a glass or non-stick metal baking pan with the Pam spray and poor the liquefied bean mixture into the pan. Place the pan in the oven and bake for about 30 minutes, or until a fork stuck into the middle of the bread comes out clean.

Let cool, slice (serves eight), and enjoy!