Gluten-free pumpkin banana chocolate chip bread

Tis the season for pumpkin things!

I made a batch of muffins two weekends ago and half are still in the freezer. I was just feeling A LOAF yesterday for some reason.

We know pumpkin is packed full of fiber and vitamins and bananas are just, well, versatile and nutrient dense (the world’s most perfect food, even?) and amazing. Chocolate doesn’t need any explanation. Gluten-free? Listen, I eat bread and plenty of it. But sometimes I like to use Bob’s Red Mill 1:1 gluten-free baking flour to give my gut a break. It definitely does affect the texture a bit but I just adapt and don’t expect it to taste like I used regular flour. You can of course use whatever flour you choose.

Gluten-free pumpkin banana chocolate chip bread (with pecans and raisins)

you need this:

2 bananas, mashed

1 1/3 (that’s one and a third) cups pumpkin puree

2 TBSP raw honey

2 TBSP sugar (I used coconut)

1/3 cup oil (I used olive because I don’t keep vegetable or coconut in my kitchen anymore, it is dense but tasty)

2 large eggs

BREAK

2 1/2 (that’s 2 and a half) cups flour

12 tsp pumpkin pie spice

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

OPTIONAL BUT RECOMMENDED

1/2 cup chopped pecans

1/2 cup raisins

1/2 cup chocolate chips

then do this:

  1. preheat your oven to 350 degrees F

  2. combine all the ingredients from the bananas to the eggs in one large mixing bowl

  3. combine the flour and spices/seasonings in a medium bowl

  4. add the dry ingredients to the wet ingredients

  5. fold until well blended

  6. add to a loaf pan, I always lightly grease mine with butter if it’s glass

  7. bake for about 45 minutes until toothpick inserted into the center comes out clean

  8. don’t be like me and be hungry and impatient and undercook your creation because it might be gummy and then you’ll say, “you do this every time” like I do…

Blog, Recipes, Nutrition/FoodDillan DiGiovanniComment