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Gluten-Free Autumn Bread Recipe

Gluten-Free Autumn Bread Recipe

This moist, tender loaf has a golden-brown crust and added sweetness from bananas, raisins and carrots. —Christine Levine, Waldorf, Maryland
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD:16 servings

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 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).
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

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.