Breakfast Bread [gluten free]


Trying to get back on the creative horse! I entitled this blog “Buckeyes and Babies” with the intention of posting equally about food as much as I do about babies. Since I’ve been pregnant, I’ll admit I’ve been a little heavy handed with the baby talk. So, I wanted to share that banana bread recipe I talked about on Monday, but I didn’t want to title this post “banana bread” even though this is indeed, banana bread. You can use this same recipe for pumpkin or zucchini bread, though! I just happened to have bananas. I don’t want to say this is a savory recipe, but when compared to my indulgent banana bread, it seems savory. In any case, this bread would be a nice asset to brunch or any other bigger breakfast. Or hey, just eat a slice on your way out the door.


What you need [courtesy of Pamela’s]:

  • 1-3/4 cups Pamela’s Artisan Flour
  • 1-1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 cup pumpkin or grated zucchini or very ripe bananas
  • 1/2 cup chopped candied walnuts
  • 1/4 cup melted coconut oil

Preheat oven to 350. Mix the dry ingredients in a separate bowl while the wet ingredients get whipped in a mixer. Slowly incorporate the dry ingredients into the mixer. Spray a loaf pan, then slowly add batter (it will be very thick). Sprinkle some sugar on top before popping it into the oven. Bake for 30-40 minutes and you should have a delicious loaf of bread! Enjoy.


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