This recipe is a fall favorite in our house, and for our close family and friends. This is one of those recipes that doesn’t taste like a traditional gluten and dairy free loaf of bread. Some of the recipes tend to dry out. The canned pumpkin, paired with the mashed bananas keep this bread moist, even after a couple days in an air-tight container on your counter.
Be sure to check out my dairy-free cream cheese frosting – it comes together in just a few minutes.
Gluten-free flour is always a little temperamental. The blends are always different so results can be varied. For this recipe I have used Namaste gluten free flour and Pillsbury gluten-free flour. If you try another flour blend, please let me know what you thought!
For cream cheese, Tofutti is always my preferred choice. I have used a number of brands and I prefer the texture and flavor of this one for sweet and savory recipes.
I would love to hear what you think about this bread. Don’t forget to tag me on Facebook and Instagram if you make it.
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