This is a very moist dense pumpkin bread due to the high fruit content and low fat content. The recipe can also be made into muffins – adjust baking time to 20-30 minutes.

INGREDIENTS

1 ¾ Cups Gluten Free Flour
1 Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Salt
1½ Tsp Cinnamon
1 Tsp Ground Ginger
¾ Cup Puree Pumpkin
2 Ripe Bananas
¼ Cup Applesauce
⅓ Cup Sugar
½ Cup Non-Dairy Milk
1 Tsp Vanilla Extract
¾ Dairy Free Semi Sweet Chocolate Chips

METHOD

1. Preheat the oven to 180°C/350°F. Spray 3 mini loaf pans with non stick spray.
2. Sift flour, baking powder, baking soda, spices and salt into a medium mixing bowl.
3. In a large mixing bowl, mash the bananas and add the pumpkin, applesauce, sugar, non-dairy milk and vanilla. Mix everything together until well combined
4. Add the dry ingredients into the wet ingredients and mix well.
5. Add the chocolate chips and combine.
6. Spoon evenly into loaf pans.
7. Bake for 35-45 minutes. Insert a toothpick into the loaf and if it comes out clean the bread is done.