Gluten Free Pumpkin Bread

A modified Banana loaf
Author Tara

Ingredients

  • 1 cup cooked pumpkin
  • 1 tsp baking soda
  • 1/2 cup plain Greek Yogurt
  • 1/4 cup Coconut Oil
  • 3/4 cup mashed banana about 1 large banana
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup white rice flour
  • 1/2 cup sorghum flour or coconut flour
  • 2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp sea salt

Instructions

  1. Pre Heat oven to 350 F
  2. Quarter and seed pumpkin.
  3. Boil with enough water to cover, until soft.
  4. Drain pumpkin and peel (peel should slide off easily)
  5. In small bowl, combine pumpkin puree, baking soda and yogurt. Allow to rest
  6. In separate bowl combine oil, banana, and egg. You may have to warm coconut oil a little to mix well.
  7. In large bowl combine flours, spices, baking powder and salt. Mix well together
  8. Combine pumpkin and oil mixtures together and mix.
  9. Add dry ingredients and stir until mixed.
  10. Lightly oil baking loaf pan, and spoon batter into pan.
  11. Bake for 50-60 minutes, and the let rest on baking rack.

One response on “Gluten Free Pumpkin Bread

  1. […] Check out this modified banana loaf by HEAL. A great Fall twist on banana bread! Get the recipe. […]