Month: February 2016

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Gluten Free Pumpkin Bread

Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
Serves: 10
Preheat oven: 190℃
Ingredients
  • 2 eggs
  • ¼ cup coconut oil
  • 1 ½ cup pumpkin, mashed
  • 1 banana, mashed 
  • ½ cup brown sugar
  • ½ tsp sea salt
  • 2 tsp baking soda
  • ½ tsp cinnamon powder
  • 2 Tbsp coconut flour
  • 1 ½ cup gluten free flour
  • ½ cup pecans, chopped
  • Sprinkle of choc chip is desired.
Instructions
  1. Prepare loaf pan by lightly greasing or lining with parchment paper.
  2. Add eggs, pumpkin, mashed banana, honey, coconut oil and whisk to combine.
  3. Next add brown sugar, baking soda, salt, cinnamon, and whisk.
  4. Add water and whisk again.
  5. gluten free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable.
  6. Scoop into loaf pan and top with pecans.
  7. Bake for 40-47 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
  8. Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
  9. Let cool completely before slicing, preferably several hours, otherwise it can be a bit crumbly.
  10. Also, slice gently, as it’s rather tender.
  11. Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.
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David’s Gluten-Free Banana Bread Recipe

TOTAL TIME:
Prep: 20 min. Bake: 45 min. + coolin


MAKES: Serves 24



Ingredients

  • 2 cups gluten-free self raising baking flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 cups mashed ripe bananas (4-5 medium)
  • 1 cup sugar
  • 1 grated carrot
  • 1/3 cup rice bran oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped Pecan
  • 1 tbls Coconut flour (optional)

Directions

  1. In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, carrot, oil and vanilla. Stir into dry ingredients just until moistened.
  2. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 175°C for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.  

Yield: 2 loaves (12 slices each)