– overly ripe banana – pumpkin puree – eggs – coconut oil, melted – almond milk – vanilla extract – brown sugar – all purpose gluten free baking flour 1:1 – cinnamon – pumpkin pie spice – salt – baking soda – baking powder
Ingredients gluten free pumpkin bread
In a large mixing bowl, whisk together the wet ingredients. In another bowl, stir together the dry ingredients. Dump the dry ingredients into the wet and use a rubber spatula to stir until no dry spots remain. Let the batter rest for 10-15 mintues.
Preheat the oven to 350 F and prepare a 9×5 inch loaf pan with non-stick spray and parchment paper for easy removal. Pour the batter into the pan. In a bowl, stir together the flour, brown sugar, cinnamon and chopped walnuts for the struesel. Add in the room temperature butter and use a fork to combine the ingredients until crumbles form.
In a bowl, stir together the flour, brown sugar, cinnamon and chopped walnuts for the struesel. Add in the room temperature butter and use a fork to combine the ingredients until crumbles form. Sprinkle the topping over the batter and bake for 30-40 minutes.
03 Mini Pumpkin Bundt Cakes