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Gluten-Free Autumn Bread

Total Time

Prep: 20 min. Bake: 50 min. + cooling

Makes

1 loaf (16 slices)

This moist, tender loaf has a golden-brown crust and added sweetness from bananas, raisins and carrots. —Christine Levine, Waldorf, Maryland
Gluten-Free Autumn Bread Recipe photo by Taste of Home

Ingredients

  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 1 cup packed brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 eggs
  • 1 cup sorghum flour
  • 1 cup brown rice flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup shredded carrots
  • 1/2 cup raisins
  • 1/3 cup chopped walnuts

Directions

  1. In a large bowl, beat the bananas, brown sugar, applesauce, oil and eggs until well blended. Combine the flours, baking powder, baking soda, xanthan gum, salt and cinnamon; gradually beat into banana mixture until blended. Stir in the carrots, raisins and walnuts.
  2. Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts

1 slice: 199 calories, 6g fat (1g saturated fat), 26mg cholesterol, 212mg sodium, 35g carbohydrate (18g sugars, 2g fiber), 3g protein.

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