1teaspoonxanthan gumomit if flour blend contains it
1teaspoonbaking powder
½teaspoonbaking soda
1teaspoonpumpkin pie spice
½cupgranulated sugar
½cupbrown sugar
⅓cupavocado oil
2eggsroom temperature
⅔cupmilk of choiceroom temperature
½cuppumpkin puree
½cupmashed banana1 medium banana
2teaspoonsvanilla extract
Optional: ½ cup chopped pecans or walnuts
Instructions
Preheat oven to 350 degrees F.
Add a layer of parchment paper to a 9x5” loaf pan and spray with cooking spray.
In a large bowl, add gluten free flour, xanthan gum, baking powder, baking soda, pumpkin pie spice and both white and brown sugars. Whisk to combine, breaking up any lumps. Stir in optional nuts.
In a medium bowl, add avocado oil, eggs, milk, pumpkin puree, mashed banana and vanilla extract. Whisk to combine.
Pour the wet ingredients into the dry ingredients and stir to combine.
Pour batter into prepared pan and bake in preheated oven for 60-65 minutes or until toothpick inserted in the center comes out clean.