Ingredients
-
2
-
1
-
1/4
-
1/2
-
3/4
-
2
-
1
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Gluten Free Pumpkin Banana Bread,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.,This is definitely a good GF Banana Pumpkin bread recipe. To make it more on the pumpkin flavor side I added 1 1/2c of pumpkin puree and jus t 1/2c of the banana. I just went GF and I noticed a lot of breads have a gritty after taste. This one no so much. I think if I were to experience with a little bit of xantham gum that might fix it. Thanks for the recipe. I have a lot of pumpkin left over from the Fall to use up :D,Would it work to turn these into muffins instead of a bread? I find that with a muffin, I can freeze it so it doesn’t go bad, but I don’t have the same luxury with bread!
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Steps
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1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Lightly Grease 9 X 5 Loaf Pan. |
|
3
Done
|
in Large Bowl, Combine the Flour, Baking Soda and Salt. |
|
4
Done
|
in Separate Bowl, Cream Together Butter and Brown Sugar. |
|
5
Done
|
Stir in Eggs, Mashed Bananas, Pumpkin, Spices, and Vanilla Until Well Blended. |
|
6
Done
|
Stir Banana Mixture Into Flour Mixture; Stir Just to Moisten. |
|
7
Done
|
Pour Batter Into Prepared Loaf Pan. Allow to Rest 30 Minutes Before Baking. |
|
8
Done
|
Bake in Preheated Oven For 60-65 Minutes Until a Toothpick Inserted Into Center of Loaf Comes Out Clean. |
