Gluten-Free Pumpkin Bread – Whitney Miller

Ingredients

• 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