This Gluten-Free Pumpkin Bean Bread will definitely become your go-to snack. It’s packed with fiber and protein and kid-friendly too! The whole family will love it!
INGREDIENT :
1 (15oz) can BUSH’S® Great Northern Beans, drained
1 cup pumpkin puree
2 eggs
1/4 cup oil (I use avocado oil)
1/2 cup brown sugar (increase to 2/3 or 3/4 for a sweeter bread)
1 tsp vanilla extract
1.5 cups gluten-free all-purpose flour blend (you can sub white or white whole wheat flour)
2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
RECIPE DIRECTION :
In a food processor, combine BUSH’S® beans, pumpkin, eggs, oil, brown sugar and vanilla and puree until smooth.
Add flour, cinnamon, baking soda and baking powder and process until combined.
Pour into a 9×5 loaf pan lined with parchment paper. If using a gluten-free flour mix, let sit 10 minutes before baking.
