Gluten Free Quick Bread

 I love to make banana bread, zucchini bread, and pumpkin bread. I follow a simple recipe to make these quick breads. 

 

Ingredients for 1 loaf:

• 2 flax eggs
• 2 cups gluten free flour (1:1 replacement Like Josie's The Muffin & More)
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups banana, pumpkin, or zucchini
• 1/2 cup coconut oil
• 1/2 cup honey or agave

 

NOTE: 

• add 1/2 tsp cinnamon and 1 tsp nutmeg of making zucchini bread 
• add 1 tsp pumpkin pie spice if making pumpkin bread
• add 1 tsp vanilla if making banana bread
  

 

 

 

 

 

OPTIONS: Nuts, dried fruit, nut butter

Pictured: Pumpkin bread with walnuts and Artisana Hazelnut Cacao Spread

 

Instructions:

• Combine wet ingredients in a stand up mixer
• Slowly add in the dry ingredients
• Grease a loaf pan or use muffin liners and make into muffins
  

Bake at 350 for 45-60 minutes, until a knife inserted in the center comes out clean