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Gluten-Free Autumn Bread

 Gluten-Free Autumn Bread
This moist, tender loaf has a golden-brown crust and added sweetness from bananas, raisins and carrots. —Christine Levine, Waldorf, Maryland
16 ServingsPrep: 20 min. Bake: 50 min. + cooling

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

  • 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.
  • Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Bake
  • at 350° for 50-60 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack. Yield: 1 loaf (16 slices).

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Gluten-Free Autumn Bread (continued)

Nutritional Facts: 1 slice equals 199 calories, 6 g fat (1 g saturated fat), 26 mg cholesterol, 212 mg sodium, 35 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.