gluten-free pumpkin banana bread

Fresh water peaches

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Ingredients

– ½ Cup Mashed (Ripe) Banana – ½ Cup Pumpkin Puree – ½ Tablespoon Apple Cider Vinegar – ½ Teaspoon Vanilla Extract – 2 Eggs – ¼ Cup Coconut Sugar or Lakanto Monkfruit. – 1+⅓ Cups Almond Flour – 2 Teaspoons Pumpkin Spice – ½ Teaspoon Cinnamon – 1 Teaspoon Baking Powder – ½ Teaspoon Baking Soda – ¼ Teaspoon Salt

Fresh water peaches 

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Mixing Wet Ingredients

1. In a separate bowl add mashed banana, pumpkin puree, vanilla, eggs, apple cider vinegar, and coconut sugar. Use a hand mixer or whisk to blend until fully combined.

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Fold together

1. Next add the wet mixture into the dry mixture. Stir together until all of the flour is absorbed.

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Preparing to bake

1. Grease your bread pan, and pour in your mixture. If you're going to add chocolate chips, you can sprinkle them on the top now!

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Baking and Cooling

Bake at 350° for 40-50 minutes with a medium sized loaf pan. Once it's done cooking, remove it from the oven and let cool on a metal cooling rack for at least 30-60 minutes before slicing.

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