Name: Gluten Free Pumpkin Banana Bread
Yield: 4 servings
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

Servings: 4 persons

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

1
Preheat oven to 350u00b0.
2
Lightly grease 9 x 5 loaf pan.
3
In large bowl, combine the flour, baking soda and salt.
4
In separate bowl, cream together butter and brown sugar.
5
Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
6
Stir banana mixture into flour mixture; stir just to moisten.
7
Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
8
Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Gluten Free Pumpkin Banana Bread

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