Lauren’s GF Pumpkin-Banana Bread

I've been wanting to make GF Pumpkin-Banana Bread for awhile, but I didn't have a recipe for it. So, I took a chance and created this recipe. I used my mom's banana bread recipe I loved as a child and turned it into a gluten-free version. Then, I added the pumpkin and spices to turn it into GF Pumpkin-Banana Bread. This was the first time I've created my own recipe and turned a regular recipe into GF. This recipe is definitely a keeper!

·2¼ cup GF all-purpose flour                            ·¼ tsp allspice
·1 tsp xanthan gum                                            ·¼ tsp cloves
·½ cup sugar                                                        ·¼ cup cooking oil with omega-3
·½ cup brown sugar                                           ·⅓ cup skim milk
·1 tsp baking soda                                              ·2 eggs
·1 tsp salt                                                             ·1 tsp vanilla
·1 tsp cinnamon                                                  ·2 bananas, mashed
·¼ tsp nutmeg                                                     ·1 cup pumpkin purée
·¼ tsp ginger                                                        ·¼ cup walnut pieces

Preheat oven to 350˚. Combine all ingredients, except walnut pieces, in a large bowl using an electric mixer. Then, fold in walnut pieces. Pour bread mixture into a greased loaf pan. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly then loosen sides of loaf and remove from pan. Cool completely before slicing. Store in the refrigerator.

I've also shared this recipe on: Seasonal Sundays