GLUTEN FREE PUMPKIN BANANA BREAD
This bread is so moist, you'd never know it's gluten free! The recipe is based off of Shelley Albeluhn's Banana Banana Bread recipe here on Zaar.
Provided by DreamoBway
Categories Quick Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Lightly grease 9 x 5 loaf pan.
- In large bowl, combine the flour, baking soda and salt.
- In separate bowl, cream together butter and brown sugar.
- Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
- Stir banana mixture into flour mixture; stir just to moisten.
- Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
- Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 151.8, Fat 8.6, SaturatedFat 5.2, Cholesterol 51.3, Sodium 285.9, Carbohydrate 18.3, Fiber 1, Sugar 15.6, Protein 1.5
GLUTEN-FREE PUMPKIN BREAD
When the weather grows cold and the evenings grow dark early, a slice of moist pumpkin bread makes everything better. You can roast a pumpkin and puree the flesh for this pumpkin bread. Or, you could use the old pureed pumpkin in a can. It works wonderfully here too.
Provided by Shauna Ahern
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preparing to bake. Heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan.
- Mixing the dry ingredients. Whisk together the flour mix, psyllium husk, baking soda, kosher salt, cinnamon, nutmeg, and cloves. Set aside.
- Mixing the wet ingredients. Put the pumpkin puree into the bowl of a stand mixer. (You can also stir this by hand.) With the mixer running on low speed, add 1 egg. When it is fully incorporated into the puree, add the second egg. When it is incorporated, add the brown sugar and white sugar. When they have disappeared into the puree, add the oil and vanilla extract. Stir until combined.
- Finishing the batter. With the mixer running, add the flour mixture, a bit at a time, until the flour is fully incorporated. Keep the mixer running on medium speed and let the batter grow airy.
- Pour the batter into the prepared pan.
- Baking the pumpkin bread. Slide the loaf pan into the oven. Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, 45 to 50 minutes.
- Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack. Do not slice the pumpkin bread until it has cooled to room temperature.
GLUTEN-FREE BANANA BREAD
This gluten-free banana bread recipe isn't dry and crumbly-it tastes like the real thing. I hope you try it! -Gladys Arnold, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 140 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 89mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.
GLUTEN-FREE PUMPKIN BREAD
This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.
Provided by antally
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 21.2 g, Cholesterol 37.2 mg, Fat 6.7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 374.1 mg, Sugar 19 g
GLUTEN-FREE PUMPKIN BREAD WITH BUTTERMILK
This gluten-free version of a well-loved Thanksgiving pumpkin dish allows all of your guests to stay true to tradition. Gluten-free all-purpose flour is a blend of alternative flours like rice, tapioca, and bean. We like King Arthur Flour®'s gluten-free multipurpose flour for this bread. To store, wrap in plastic wrap and keep at room temperature, up to 3 days.
Provided by Bones
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8 1/2x4 1/2-inch loaf pan.
- Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl.
- Beat sugar and butter using an electric mixer in a large bowl on medium-high speed until light and fluffy, about 7 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down the bowl as needed. Beat in vanilla extract. Add flour mixture gradually while beating on low speed; beat until just combined. Add pumpkin and buttermilk and beat until just combined.
- Transfer batter to the prepared loaf pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, about 1 hour and 15 minutes.
- Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Turn loaf out onto the rack and let cool completely, 15 to 30 minutes more.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 58.4 g, Cholesterol 101.2 mg, Fat 14.7 g, Fiber 4.3 g, Protein 6.7 g, SaturatedFat 8.1 g, Sodium 544.1 mg, Sugar 34.9 g
GLUTEN FREE PUMPKIN BREAD
Make and share this Gluten Free Pumpkin Bread recipe from Food.com.
Provided by Taitertot
Categories Quick Breads
Time 1h15m
Yield 1 Loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 325 degrees, and lightly grease a bread pan.
- Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
- In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
- Pour into prepared bread pan and bake one hour to one hour and ten minutes.
- Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.
Nutrition Facts : Calories 186.2, Fat 10.2, SaturatedFat 6.2, Cholesterol 61.6, Sodium 338.2, Carbohydrate 23.1, Fiber 0.2, Sugar 20.7, Protein 1.8
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- Prepare Oven & Loaf Pan: Preheat your oven to 350 degrees. Grease a loaf pan with oil or cover the bottom with parchment paper. No parchment or oil is needed if using a silicone loaf pan.
- Prepare The Wet Ingredients: In a stand mixer, add the softened butter and brown sugar and cream together until fully combined on medium speed. This should take about 2 minutes. Add in mashed banana, eggs, vanilla and pumpkin puree and mix on medium low speed until all ingredients are fully combined.
- Prepare The Dry Ingredients: In a large bowl, whisk together gluten free flour, baking soda, salt and pumpkin pie spice until everything is evenly combined.
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