Breads

Gluten-Free Pumpkin Banana Crunch Bread

38

An easy, delightfully moist sweet bread for breakfast or dessert!

8
1 cup gluten-free oat flour (You can also make your own by blending oats in your food processor.)
1 cup brown rice flour
1 1/2 cups of your favorite gluten-free granola
5 medium size, ripe bananas
1 - 15 oz. can pumpkin
1/3 cup honey
1/4 cup almond milk (or other milk variety)
1 tsp. vanilla extract
2 1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. ginger
1/2 tsp. cardamon
1 cup of your favorite add-ins (cranberries, raisins, chocolate chips, nuts, etc)
1. Preheat your oven to 350 degrees. 2. Grease a loaf pan and set aside (I used a regular size and a small size pan) 3. Place all main ingredients in a mixing bowl and mix with mixer for about 3-4 minutes. Batter is typically fairly thick. 4. Fold in your add-ins. 5. Spread into greased loaf pan(s). Batter does not rise very much so fill pans nearly to the top. 6. Bake for about 55 minutes. If the top is getting too brown, cover with foil about 30 minutes in. 7. Cool for 30 minutes and remove from pan. 8. Enjoy!
Nutritions

Calories
1434

Sodium
1139mg
47% DV

Fat
113g
175% DV

Protein
9g
19% DV

Carbs
81g
27% DV

Fiber
7g
30% DV