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Gluten-Free Pumpkin Banana Bread: The Best Easy Fall Recipe

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This gluten-free pumpkin banana bread is moist, flavorful, and easy to make with simple ingredients. It’s the perfect fall treat that even non-gluten-free eaters will love.

Ingredients

Scale
  • 1 ¾ cups gluten-free all-purpose flour (e.g., Bob’s Red Mill 1-to-1 Baking Flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 cup mashed ripe banana (about 2 large bananas)
  • ⅓ cup coconut oil, melted (or vegetable oil)
  • ⅔ cup brown sugar, packed (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ⅓ cup chocolate chips (optional)
  • 2 tablespoons maple syrup (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with cooking spray or oil.
  2. In a medium bowl, whisk together the dry ingredients: 1¾ cups gluten-free flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon salt. Whisk until evenly distributed.
  3. In a large bowl, combine the wet ingredients: 1 cup pumpkin puree, 1 cup mashed banana, ⅓ cup melted coconut oil, ⅔ cup packed brown sugar, 2 eggs, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined—do not overmix. If adding nuts or chocolate chips, fold them in at this point.
  5. Scrape the batter into the prepared loaf pan and spread evenly. For a domed top, sprinkle extra brown sugar on top before baking.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  7. Let the bread cool in the pan for 10 minutes. Then use the parchment paper handles to lift it out and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Check your gluten-free flour blend for xanthan gum; if it doesn’t contain it, add ½ teaspoon. Use very ripe bananas with brown spots for best sweetness and moisture. Drain excess liquid from canned pumpkin before measuring. For dairy-free, ensure chocolate chips are dairy-free. To prevent sinking, don’t open the oven door before 50 minutes.

Nutrition

Keywords: gluten-free pumpkin banana bread, pumpkin banana bread, gluten-free fall recipe, easy pumpkin bread, moist pumpkin bread

Find it online: https://prismtaste.com/gluten-free-pumpkin-banana-bread-the-best-easy-fall-recipe/