Name: Gluten-Free Pumpkin Bread
Ingredients: 2 eggs, lightly beaten; 1 (15 oz) can of pumpkin (we use Libby’s); 2 very ripe bananas, lightly mashed; ½ cup vegetable oil; 1 cup sugar; 2½ cups gluten-free flour (we use Namaste Perfect Flour Blend); 2 teaspoons baking powder; 2 tablespoons pumpkin pie spice; a pinch of salt

Description

Delicious pumpkin bread, no gluten.

Ingredients

Scale

2 eggs, lightly beaten
1 (15 oz) can of pumpkin (we use Libby’s)
2 very ripe bananas, lightly mashed
½ cup vegetable oil
1 cup sugar
2½ cups gluten-free flour (we use Namaste Perfect Flour Blend)
2 teaspoons baking powder
2 tablespoons pumpkin pie spice
a pinch of salt

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Instructions

Preheat your oven to 350 degrees.
Grease (I used Pam) a standard loaf pan. Set aside.
In one mixing bowl, beat together with an electric mixer your eggs, pumpkin, bananas, oil and sugar. Do not over beat. Set aside.
In a second mixing bowl, whisk together with a fork your flour, baking powder, pumpkin pie spice and salt.
Slowly beat your dry ingredients into your wet until just combined (do not over beat).
Pour your batter into the prepared loaf pan and bake about 40 minutes (or until lightly browned and a toothpick inserted in the center comes out pretty clean).
Remove from oven and allow to cool at least 10 minutes before removing, slicing and enjoying.

Notes

Gluten-free flours can be tricky because they’re not always “one kind works for every recipe”. I tried this recipe with a variety and always had the best luck using Namaste.