This baby is soft and moist and filled with flavour! Gluten free does not need to mean tasteless and dry, these days I am learning how to combine different gluten free flours together and learning how they take part in the end product. The other gem to this recipe is that is has NO added sugar and it’s so easy to make, I hope you enjoy. Revised July 2021
1 ½ cups banana (mashed)
1 cup canned pumpkin (puree)
1 teaspoon ginger powder
2 teaspoons cinnamon
2 tablespoons olive oil
2 teaspoons vanilla extract
2 eggs (room temperature)
¼ teaspoon salt
¼ cup tapioca flour/starch
1/2 cup coconut flour (sifted)
½ cup white rice flour
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons pumpkin seeds (sprinkle before going into the oven)
Method
Preheat your oven to 350 degrees Fahrenheit. Place all of your dry ingredients in a bowl and place your wet ingredients into another. Blend the wet ingredients with a hand blender until smooth, then add your dry ingredients and combine with a spatula until the batter has come together. Spray a loaf pan with olive oil or coconut oil, place the batter into the pan, sprinkle the pumpkin seeds on top of the loaf and bake for 50-60 minutes or until a toothpick test comes out clean.
*You can freeze this loaf but I highly recommend you reheat it by the slice or the whole loaf before eating it. The soft moist consistency will come right back if you do reheat it.