Gluten-Free Banana Pumpkin Bread

This makes 5 mini loaves and is super moist and yummy for a gluten-free recipe. I like the walnut and craisin variation. You will LOVE this easy recipe and and it may even become a holiday favorite! Gluten-free, low fat, heart healthy.

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Gluten-Free Banana Pumpkin Bread

Yield: 5 mini loaves

4 ripe bananas
1.5 cups sugar
Half of a 15 oz. can pumpkin puree
½ stick butter
2 cups of Cup for Cup™ wholesome gluten-free flour
1 tablespoon aluminum free baking powder
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
2/3 cup chopped walnuts
2/3 cup craisins (dried cranberries)

Preheat oven to 365°. Cream butter, sugar, bananas and pumpkin, add vanilla.
Whisk GF flour, spices and baking powder and add to the wet ingredients. Portion into mini loaf pans and bake till a knife comes out clean when inserted.

©2016 Aron Bradley


Pumpkin Cheesecake with Gingersnap Crust

The holidays are a great time to share special desserts made from scratch to share with family and friends. This recipe is not gluten-free or even that healthy, but very scrumptious, and if you use quality ingredients like fresh baked pumpkin and coconut sugar, it will not only be more delicious but a few shades healthier as well. The ginger snap crust makes a dark and complex base for the creamy cheesecake and the bourbon, if you use it, elevates the dessert with its unique complexity.

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Pumpkin Cheesecake with Gingersnap Crust

Yield: 8 servings
2-1/4 cups pulverized good quality ginger snaps
1-1/4 cups melted butter
3 tablespoons coconut or dark brown sugar
1 teaspoon cinnamon

3-8 oz. packages of 1/3 less fat cream cheese at room temperature
2 cups baked, pureed pie pumpkin or 1-15 oz. can
4 organic eggs
¼ cup sour cream
1-2/3 cups coconut or dark brown sugar
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 tablespoon bourbon or 2 teaspoons pure vanilla extract

Preheat oven to 350°. Press crust mixture into a 9 inch greased spring form pan and set aside.
Prepare filling with a hand or table top mixer, scraping the sides of the bowl. Pour filling into crust and place on a baking pan in a center in the oven. Bake for 1 hour, 15 minutes or until a knife come out clean. Chill in fridge for at least 4 hours before serving.
SERVING SUGGESTION: Serve with a dollop of real whipped cream, (not from a can).

©2015 Aron Bradley

Pumpkin Cheesecake Mousse

It’s pumpkin season and although this tastes so good with fresh baked pumpkin, it tastes almost as great with canned pumpkin which we can enjoy year round and is a time saver. I don’t post many desserts, but the few I do are really special and this one is not only yummy, it is is a snap to prepare. This recipe is low fat and low sugar so is diabetic friendly and heart healthy but should probably be avoided if you have celiac disease because of the instant pudding mix.

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Pumpkin Cheesecake Mousse

Yield: 6 servings

2 cups fresh baked or 1-15 oz. can solid packed pumpkin
2-8 oz containers of fat-free cream cheese
1 cup plain nonfat Greek yogurt
2-1 oz. packages of Jello™ instant fat-free sugar-free cheesecake pudding mix
¼ cup sucralose, stevia or sugar
¼ cup molasses
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
½ teaspoon salt

For Fresh Pumpkin: Cut fresh cleaned pumpkin into large chunks and place on a cookie sheet. Cook in a 300° oven till tender. Remove skin, chill.Place pumpkin, cream cheese, yogurt, molasses, sweetener, salt, spices and vanilla in a mixing bowl and mix at high speed till smooth add both packages of pudding mix and blend till thickened.

Serving Suggestion: Place in a pastry bag with a star tip and pipe into a champagne or martini glass, top with light whipped cream and sprinkle with nutmeg (as pictured).

© 2011 Aron David Bradley