My Classic Pumpkin Bread is one of my favorite recipes in the whole world. As soon as the weather has cooled off even a little, my sister and I have always enjoyed making this pumpkin bread recipe. I was so happy when I discovered that it was super easy to convert the recipe to gluten free. Honestly, just the thought of a fresh-baked loaf of pumpkin bread makes me feel good. And actually baking it and taking it out of the oven is and, of course, sampling it, is far, far better!
Jeanette says her Pumpkin Spice Banana Bread actually tastes a bit like gingerbread. She explains that the dark color of the loaf comes from the molasses, coconut palm sugar, and frozen overripe bananas. There is no actual pumpkin in this recipe; rather Jeanette used pumpkin pie spice instead of cinnamon for flavoring. This recipe is not only gluten free, but also dairy free, egg free, and vegan. (It’s Jeanette’s adaptation of a recipe from Jenna Weber’s White Jacket Required: A Culinary Coming of Age Story.) This one looks and sounds like a spectacular quick bread to me! Who will join me in a cup of tea and a slice of this Pumpkin Spice Banana Bread?
Get Jeanette’s Pumpkin Spice Banana Bread recipe over at Jeanette’s Healthy Living.