2 egg whites & 1 egg
3/4 cup of organic pumpkin puree (canned)
1 tsp vanilla extract
2 cups of gluten free baking flour (Bob’s Red Mill)
1/2 cup sugar (cane & stevia are great replacements of white)
1/2 cup light brown sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Preheat oven: 350〫
Puree bananas & combine with beaten eggs and vanilla extract.
Measure & combine all dry ingredients. Mix with wet. If you find the batter to be too dry, try adding water in tablespoon increments.
Grease 5×3 inch bread pans & pour (fills approximately 3 pans).
Bake approximately 30 minutes.
Do not over-bake!
Cool & Enjoy!
I recommend a slather of almond butter and some milk to go with it!