Preheat oven to 350 °F (or 175C).
In a large bowl, cream margarine and sugar. Add fruit/veg puree and mix.
Sift dry ingredients. Xanthan gum is for use with gluten-free flour mixes to make them more palatable.
Mix all ingredients together.
Put in greased muffin, mini-muffin or even loaf pan. I grease even if non-stick.
Bake until toothpick comes clean from muffin. Time depends on size of muffin, mini-muffin, loaf tin. Start checking muffins at 18 minutes, loaves at an hour.
EITHER take one large can of pears or other fruit and drain liquid into a bowl (don’t discard) and whiz pears in blender/processor. Add liquid so it will mix; OR use jarred/canned baby food fruit or vegetables, OR simmer fruit/veg until soft and then mash/puree.
This is a very forgiving recipe.
Xanthan gum is not needed if you can use regular flour. If using gluten-free flour mix xanthan gum is highly recommended!
*****This is based on Annika’s Banana Bread recipe! Thank you Annika!
Optional variations: add cheese (soft cheese like cream cheese or even hard cheese like cheddar or parm), nuts?, tofu, raisins or other dried fruit …whatever is safe for your allergies.