Last Thursday night I decided I wanted to bake something super yummy. I wasn’t feeling too hot (still am not) so some baking was in order. I knew I wanted something pumpkiny and I had a couple of over ripe bananas. So I decided to make some pumpkin bread and replace some ingredients with bananas and switch up a few other things from my moms pumpkin bread that I loved in high school before I had as many stomach issues.
GF Pumpkin Bread: (with chocolate chips)
- 1 cup gf oat flour (I made my own)
- 1/2 cup soy flour (or any other)
- 1/2 cup almond meal/flour
- 1 cup pumpkin puree (not pie filling)
- 1/4 cup brown sugar
- 1/4 cup coconut sugar
- 2 over ripe bananas
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 spice cinnamon
- 1/4 cup coconut butter/oil
- 2 eggs
- 1 tsp vanilla
- optional: 3/4 cup chocolate chips
- Preheat oven to 350 and spray a bread tin with nonstick spray.
- In a medium bowl add flours, sugars, spices, baking powder and baking soda.
- In a large bowl mash the bananas then add the eggs, pumpkin, oil/butter, and vanilla and mix together.
- In parts add the dry mixture to the wet and blend together.
- Stir in chocolate chips.
- Pour into bread tin and bake for 50 minutes or until golden and tooth pick comes out clean.
I really really liked this recipe! I took my coaches a slice on Friday morning and they said it was probably the best baked good I had brought them yet! It is nice and moist, not too sweet, but great with the chocolate chips. I wrapped the rest up in foil and stuck it in the freezer for the weekend since I was leaving Thursday for a race and wouldn’t be in my room much but I pulled it out this morning and sliced some up so I can enjoy it all week long! 🙂