Description
An easy bread recipe you’ll want to make again and again this fall! Bonus, we use gluten-free flour for a g-free alternative at our house!
Ingredients
Scale
- 1 egg
- ¼ cup melted butter
- about ½ cup of mashed bananas (the more ripe the better, about 1 banana)
- 1 (15 oz) can pumpkin (we use Libby’s)
- 1 cup sugar
- 2 cups flour (we use Namaste g-free flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees.
- Grease (I use Pam) a standard size loaf pan. Set aside. (See below for a muffin alternative.)
- Put your first five ingredients right inside your blender. Blend it up until smooth (not long, less than a minute).
- Next, add your flour, baking soda, salt and pumpkin pie spice to a mixing bowl. Slowly pour your pumpkin mixture into this flour mixture and stir until just just combined.
- Pour this batter into your prepared loaf pan.
- Pop in the oven and bake about 35 to 40 minutes or until lightly browned on the edges and a toothpick inserted in the middle comes out clean.
- Allow to cool at least ten minutes before removing and enjoying. Store your bread at room temp.
Notes
To keep things g-free, we use Namaste gluten-free flour! You can also divide this batter up and make about 1.5 dozen muffins! You’ll bake those about 18 minutes.