A delightful gluten-free loaf combining the flavors of pumpkin and banana with a hint of warm spices.
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a large bowl, whisk together the gluten-free flour, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps and ensure even mixing.
In another bowl, cream together the butter and brown sugar until light and fluffy.
Room temperature butter is easier to cream and results in a smoother mixture.
Beat in the eggs, mashed bananas, pumpkin puree, cinnamon, nutmeg, and vanilla extract until well combined.
Mash the bananas thoroughly to avoid chunks in the batter.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined.
Overmixing can result in a dense loaf, so mix just until no dry streaks remain.
Pour the batter into the prepared loaf pan and let it rest for 30 minutes.
Resting the batter allows the gluten-free flour to hydrate, improving the texture.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 60 minutes to avoid overbaking.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the loaf completely ensures it slices cleanly without crumbling.
Slice and serve the loaf as a delightful treat for breakfast or a snack.
Pair with a cup of tea or coffee for a comforting experience.
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