Gluten Free Pumpkin Banana Bread |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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This bread is so moist, you'd never know it's gluten free! The recipe is based off of Shelley Albeluhn's Banana Banana Bread recipe here on Zaar. Ingredients:
2 cups all-purpose gluten-free flour (i use bob's red mill) |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter, softened |
3/4 cup brown sugar |
2 eggs |
1 cup mashed ripe banana |
1 cup canned pumpkin |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°.
2. Lightly grease 9 x 5 loaf pan.
3. In large bowl, combine the flour, baking soda and salt.
4. In separate bowl, cream together butter and brown sugar.
5. Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
6. Stir banana mixture into flour mixture; stir just to moisten.
7. Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
8. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
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