Pumpkin season means ALL things pumpkin, so I am kicking it off this pumpkin season with a gluten-free bread! I always keep the freezer stocked with all kinds of banana bread. I love how easy it is to change up the breakfast routine with a delicious loaf of banana goodness. I usually top my bread with yogurt, fresh berries and granola. A dollop of nut butter makes it even better! This recipe is perfectly spiced, extra fluffy and SO easy to make. It is sure to become one of your favorite fall recipes!
1 cup 100% Pure Pumpkin
1 ripe banana
1/4 cup Coconut Oil, melted
1/4 cup Maple Syrup
1 tsp baking soda
2 tsp pumpkin pie spice
pinch of salt
pinch of nutmeg
2 cups Oat Flour (gluten free)
1/2 cup Almond Flour
semi-sweet chocolate chips (or chunks)
Preheat oven to 350 degrees F. Prepare bread pan (I always line my baking pans with parchment paper for easy removal of bread). Spray with non stick spray.
Combine wet ingredients first. Mix well.
Add in dry ingredients: baking soda, salt, nutmeg and flout. Stir until well combined, but be sure not to over mix!
Add chocolate chips to mixture and stir.
Add batter to baking pan, and bake for 40 minutes. Remove from oven and let cool before cutting.