Are you covered?
October 19, 2013
Beets & Beans
October 24, 2013
Gluten Free Pumpkin Bread
A modified Banana loaf
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
-
Pre Heat oven to 350 F
-
Quarter and seed pumpkin.
-
Boil with enough water to cover, until soft.
-
Drain pumpkin and peel (peel should slide off easily)
-
In small bowl, combine pumpkin puree, baking soda and yogurt. Allow to rest
-
In separate bowl combine oil, banana, and egg. You may have to warm coconut oil a little to mix well.
-
In large bowl combine flours, spices, baking powder and salt. Mix well together
-
Combine pumpkin and oil mixtures together and mix.
-
Add dry ingredients and stir until mixed.
-
Lightly oil baking loaf pan, and spoon batter into pan.
-
Bake for 50-60 minutes, and the let rest on baking rack.
1 Comment
[…] Check out this modified banana loaf by HEAL. A great Fall twist on banana bread! Get the recipe. […]