Gluten-Free Pumpkin Bread

4 tablespoons unsalted butter

1/4 cup canola or coconut oil

1/2 cup pure cane sugar (granulated sugar)

1/2 cup light brown sugar or coconut sugar

2 large eggs

1 very ripe medium-large banana

2/3 cup fresh pumpkin puree or canned pumpkin

1 1/2 teaspoons pure vanilla extract

1/2 cup Greek yogurt

1 1/2 cups rice flour* (brown or white or combination)

1 tablespoons ground flaxseeds (optional)

1 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

Pinch ground nutmeg

Preheat the oven to 350 degrees F. Grease a 9-inch loaf pan.

In a microwave safe medium size bowl, melt the butter.

Add the oil, sugar and brown sugar. Whisk to combine.

Whisk in the eggs until combined.

Add the bananas. Use a fork or whisk to mash.

Add the pumpkin puree.

Whisk in the vanilla and yogurt.

In another bowl, combine the flour, flaxseeds, baking soda, salt, cinnamon, and nutmeg.

Fold in the flour mixture into the wet.

Pour the batter into the prepared loaf pan.

Place on the middle baking rack in the oven. Bake for 1 hour. Allow to rest for 5 minutes and then transfer to a wire rack to cool.

Enjoy!

*For a regular version, substitute all-purpose flour for the rice flour.