Banana Pumpkin Bread

Ingredients

• 1/2 cup almond milk
• 1 1/2 teaspoons vanilla
• 2 eggs beaten
• 1/2 cup apple sauce, unsweetened
• 1 teaspoon vanilla liquid stevia
• 1 cup banana, mashed
• 1 cup pumpkin puree (not the pie filling)
• 2 cups gluten free flour
• 1 tablespoon flax seed, ground
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon xantham gum
• 1 1/2 teaspoons cinnamon
• 2 1/2 teaspoons pumpkin pie spice
• 1/2 cup walnuts, toasted
• 2-3 tablespoons peanut butter, warmed (for drizzling)

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl mix milk, vanilla, eggs, apple sauce, and stevia until well blended.
3. Mix in mashed banana. Mix well.
4. Add pumpkin and stir until blended.
5. In a separate bowl, combine flour, flax, salt, baking powder, baking soda, xantham gum, cinnamon, and pumpkin pie spice. Stir until blended.
6. Add the dry ingredients to the wet mixture and blend until mixed well with no remaining dry ingredients.
7. Fold in walnuts.
8. Line a mini loaf pan with parchment paper and add batter.
9. Bake 30-35 minutes until a toothpick inserted in the center comes out clean.
10. Let cool 30 minutes to 1 hour before removing from the pan.
11. When ready to serve, warm the peanut butter in the microwave until you get a consistency that is pourable.
12. Drizzle the mini loaves and serve.

Notes