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Gluten Free Pumpkin Banana Bread

Gluten Free Pumpkin Banana Bread Recipe

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.
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Prep Time 45 mins
Cook Time 1 hr
Course Dessert
Cuisine Gluten-free
Calories 151.8 kcal

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

Instructions
 

  • Preheat oven to 350°.
  • Lightly grease 9 x 5 loaf pan.
  • In large bowl, combine the flour, baking soda and salt.
  • In separate bowl, cream together butter and brown sugar.
  • Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
  • Stir banana mixture into flour mixture; stir just to moisten.
  • Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
  • Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.

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Nutrition

Serving: 65gCalories: 151.8kcalCarbohydrates: 18.3gProtein: 1.5gFat: 8.6gSaturated Fat: 5.2gCholesterol: 51.3mgSodium: 285.9mgFiber: 1gSugar: 15.6g
Keyword < 4 Hours, Breads, Breakfast, Free Of..., Quick Breads
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