This bread is perfectly sweet with exceptional flavor. The only problem is the complete lack of structure, which is common for gluten free recipes. Using cassava flour will solve the structure problem, but will also alter the level of sweetness. Next time I will experiment using 1 cup cassava flour with 1/2 cup almond flour…
Adapted from wholesomelicious.com
- Wet Ingredients:
- 130 g (1/2 cup) pumpkin puree
- 4 tablespoons coconut oil (I use 45g/4 tablespoons olive oil)
- 272 grams (2 large) mashed banana
- 3 eggs
- 1 teaspoon vanilla
- 3/4 chocolate chips (optional)
- Dry Ingredients:
- 224 grams (2 cups) Blanched Almond Flour or 3/4 cups cassava flour
- 30 g (1/4 cup) coconut flour
- 1/2 cup coconut sugar (or 74g/1/3 cup granulated sugar)
- 2 teaspoons psyllium husk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon ( I skip this since pumpkin pie spice has cinnamon)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- Preheat your oven to 350 degrees, lightly grease a 9×5 loaf pan and set aside.
- In a small bowl, beat together wet ingredients: pumpkin, mashed banana, coconut oil, eggs, and vanilla extract.
- In a large bowl, mix together dry ingredients: almond flour, coconut flour, coconut sugar, pumpkin pie spice, cinnamon, sea salt, and baking soda. Set aside.
- Pour wet ingredients into dry, and continue to mix well. Fold in chocolate chips.
- Pour batter into the loaf pan, and smooth out top. Bake for 44-47 minutes, or until the middle is set and a toothpick inserted comes out clean.
- Let cool for at least 15 minutes before removing from pan.
| calories 255 | |
| % Daily Value * | |
| Total Fat 18 g | 28 % |
| Saturated Fat 2 g | 8 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 2 mg | 0 % |
| Potassium 246 mg | 7 % |
| Total Carbohydrate 19 g | 6 % |
| Dietary Fiber 4 g | 16 % |
| Sugars 11 g | |
| Protein 6 g | 12 % |
| Vitamin A | 28 % |
| Vitamin C | 4 % |
| Calcium | 4 % |
| Iron |
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