AIP Quick Bread (banana, apple, pumpkin, etc)

I’ve started calling this “choose your own adventure” bread because the base recipe is so versatile you can literally sub in almost anything that has a loose solid texture (i.e. mashed banana, pumpkin puree, applesauce…I’m sure there are more)

A few key notes with this bread, if you’ve done much grain-free baking, this will be old news. LET IT COOL! Many AIP breads/muffins/bakes etc will be quite gummy if they don’t cool, you can kind of see it in the banana bread photo, the middle of the loaf stuck to the knife because I got impatient and sliced into it before it cooled completely. We still ate it, but I will admit the last couple pieces that were left this morning had that familiar dense quick bread texture and mouthfeel…and all without eggs. These are literally better the next day. It’s worth the wait, promise.

(L) Banana loaf (R) Pumpkin loaf with streusel topping

The other thing I need to address is the size of the pan matters. Until I switched to metal mini loaves from standard size pyrex bread pans my breads were always dense, despite rising well, they would seemingly collapse as they cooled. Part of this I think was that grain free baking often tends to take longer than its gluten filled counterpart, and without gluten there’s not much left to maintain structure. Since switching to mini pans (to be completely honest, the real push to switch to mini’s was a broken oven and a switch to a countertop oven) I’ve had a much better results with grain free quick breads not collapsing in to dense rubbery messes. Its just an added bonus that the loaves can be wrapped and frozen easily. Each loaf is probably about the equivalent of 3-4 muffins. Which brings me to muffins, this recipe would probably be great as muffins, let me know if you try it, as I haven’t tested, but smaller bakes tend to hold their structure better, so it stands to reason.

AIP Gluten Free Grain Free Quick Bread

1/2 cup Coconut Flour

1/2 cup Cassava Flour (I prefer Otto’s)

1/2 cup Tigernut flour

1 Tbsp Arrowroot or tapioca starch

2 tsp Baking Soda

2 tsp Cream of Tartar

1 tsp Sea Salt

1 1/2 tsp Pumpkin Pie Spice (see below)

1/2 cup Coconut Yogurt

2 Tbsp Maple Syrup (or honey)

1/2 cup+2 Tbsp Coconut Milk

1/4 cup Avocado Oil or melted Coconut Oil

1/2 cup Mashed Banana (overripe) Pumpkin puree or Applesauce

Preheat the oven to 400f, Prepare two mini loaf pans with spray or parchment liners.
Combine the dry ingredients thoroughly in a large mixing bowl. Combine the wet ingredients until homogenized.
Add the wet ingredients to the dry ingredients, whisk briskly until all the dry ingredients are incorporated.
Quickly portion out the batter in to loaf pans and place on the center rack of the oven. Top with streusel if desired—its the best part;)
Turn heat down to 350f and bake for 30 minutes.