This easy to make Gluten Free Pumpkin Banana Bread is tender, moist, and filled with fall flavors. The combination of pumpkin and bananas makes the tasty bread a little healthier than your average quick bread.
Jump to:
Do you like to start the day with a sweet treat, but get a nagging feeling you should eat better? Well, I do and today I’m sharing my recipe for pumpkin banana bread with you. It’s filled with lots of taste and less guilt.
This recipe combines bananas and pumpkin in a tender and healthier bread. The addition of cinnamon and pumpkin spice gives the bread a warm and comforting flavor.
Previously I shared with you my recipe for Gluten Free Pumpkin Banana Muffins. Although the ingredients in the muffins are different from this quick bread recipe, they share the similar flavors of fall.
If you like baking quick breads as much as I do, check out my other quick bread recipes.
Why this Recipe Works
- The combination of banana and pumpkin adds tenderness and moisture to the bread.
- Using pumpkin spice and cinnamon gives the bread a delicious fall flavor.
- The combination of white and brown sugar adds sweetness to the bread without being overly sweet.
Ingredients You’ll Need:
- Gluten free flour blend - I use a 1 to 1 gluten free baking flour in my baking.
- Baking soda & baking powder - The baking soda and baking powder add lift to the bread.
- Salt - Table salt.
- Pumpkin pie spice - Pumpkin pie spice combines the flavors of cinnamon, ginger, nutmeg, cloves, and allspice in one spice.
- Cinnamon - Ground cinnamon.
- Oil - I use vegetable oil, but canola oil will also work.
- Sugar - White granulated sugar.
- Brown sugar - I used golden brown sugar, but light brown sugar will work.
- Eggs - Use room temperature eggs. Take the eggs out of the fridge before you gather the rest of your ingredients.
- Vanilla - Pure vanilla extract.
- Mashed bananas - Overripe bananas add sweetness to the bread. Use bananas with brown spots or brown peels. Don’t use bananas that are oozing or have molded.
- Pumpkin - Use pumpkin puree (not pie filling).
How to Make Gluten Free Pumpkin Banana Bread
- In a mixing bowl, whisk together the gluten free flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon until combined.
- In a separate mixing bowl, whisk together the oil, sugars, eggs, and vanilla until completely combined.
- Stir the bananas and pumpkin into the wet ingredients.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Transfer the batter to the loaf pan and bake.
Step by Step Instructions
Preheat the oven to 350° F. Generously grease and flour a 9×5-inch loaf pan. (Note: Make sure to use gluten free flour when preparing the pan.)
In a medium mixing bowl, add the gluten free flour blend, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Use a whisk to completely combine the dry ingredients.
In a large mixing bowl, add the oil, sugars, eggs, vanilla, and whisk until completely combined.
Add the pumpkin and mashed bananas to the egg mixture and stir until combined.
Using a wooden spoon, stir the dry ingredients into the wet ingredients until just combined.
Spoon the batter into the loaf pan and bake for 50 – 60 minutes. Check the bread at the 50 minute mark to see if it’s done.
Insert a wooden pick into the middle of the bread. If the pick comes out clean, the bread is done. If the pick comes out sticky, continue baking for another few minutes and check the bread again.
Allow the bread to cool in the pan for 15 minutes and then remove it from the pan and place it on a wire rack to finish cooling.
Baker’s Tips
- Generously grease and flour the loaf pan. Doing this will prevent the bread from sticking to the pan.
- Make sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar in it and will make the bread overly sweet.
- Mix the dry ingredients and the wet ingredients well before stirring them together. Once you add the two together, over mixing the batter can lead to bread that is tough. Even though gluten free flour doesn’t contain gluten, the xanthan gum can add toughness if overmixed.
- Check to make sure the bread is done before removing from the oven. Using a wooden pick or cake tester, insert it into the center of the bread. If the pick comes out clean the bread is done. If not, continue baking for a few more minutes and check again.
Recipe Variations:
Chocolate Chip Pumpkin Banana Bread: Add ½ cup chocolate chips to the batter. Semi-sweet, milk, and dark chocolate chips will work so choose your favorite flavor.
Pumpkin Banana Nut Bread: If you enjoy nuts in your bread, add ½ cup chopped nuts to the recipe. Walnuts or pecans would pair well with the pumpkin and banana flavors.
Chocolate Chip Pumpkin Banana Nut Bread: If you can’t decide between adding chocolate chips or nuts, try adding some of both to the batter.
Does the Type of Gluten Free Flour Matter?
To get the best results, use a good quality all-purpose gluten free flour when making this quick bread. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum works to hold the bread together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s the role of xanthan gum.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this recipe.
Recipe FAQs
I don’t recommend using pumpkin pie filling in this recipe. Pumpkin pie filling includes sweeteners and spices so you can end up with an overly spiced, too sweet quick bread.
Pumpkin puree is simply pumpkin without any sugar or spices added. I use the canned version of pumpkin puree because it is inexpensive and readily available all year.
Store the bread at room temperature in an airtight container for 3-4 days. Baked goods can dry out in the refrigerator, so I recommend storing the bread at room temperature.
Yes. The bread can be stored whole or in slices, wrapped in plastic wrap and placed in a freezer safe bag for up to 3 months.
Allow the bread to thaw overnight on the counter and reheat for a few seconds in the microwave.
This Gluten Free Pumpkin Banana Bread is one of my favorite fall recipes. It’s easy to make and the combination of pumpkin and bananas adds the right amount of moisture and sweetness to this tasty quick bread.
More Gluten Free Quick Bread Recipes You’ll Love
- Gluten Free Banana Blueberry Bread
- Gluten Free Zucchini Banana Bread
- Strawberry Bread Recipe
- Gluten Free Cranberry Bread
- Gluten Free Cinnamon Swirl Bread
- Gluten Free Peanut Butter Banana Bread
If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!
Recipe
Easy Gluten Free Pumpkin Banana Bread
Ingredients
- 2 cups gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar, firmly packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup mashed ripe bananas
- 1 cup pumpkin puree (not pie filling)
Instructions
- Preheat oven to 350° F. Grease and flour a 9x5-inch loaf pan.
- In a medium mixing bowl, whisk together the gluten free flour blend, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until combined.
- In a large mixing bowl, whisk together the oil, sugars, eggs, and vanilla until completely combined.
- Add the mashed bananas and pumpkin puree to the egg mixture and stir until combined.
- Using a wooden spoon, stir the dry ingredients into the wet ingredients until combined.
- Transfer the batter to the prepared pan and bake for 50 - 60 minutes or until a wooden pick inserted into the middle comes out clean.
- Cool the bread in the pan for 15 minutes before removing to a wire rack to cool completely.
Notes
- Generously grease and flour the loaf pan. Doing this will prevent the bread from sticking to the pan.
- Make sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar in it and will make the bread overly sweet.
- Mix the dry ingredients and the wet ingredients well before stirring them together. Once you add the two together, over mixing the batter can lead to bread that is tough. Even though gluten free flour doesn’t contain gluten, the xanthan gum can add toughness if overmixed.
- Check to make sure the bread is done before removing from the oven. Using a wooden pick or cake tester, insert it into the center of the bread. If the pick comes out clean the bread is done. If not, continue baking for a few more minutes and check again.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
Rosa V says
I just made this. This is such a wonderful recipe. Thank you.
Flavor Walk says
I'm happy to hear you enjoyed the recipe, Rosa. Thank you for the 5-star rating.
Tracy says
Delicious and super moist. I did not have pumpkin pie spice so I used 1/8 1sp nutmeg and 1/8 top of ginger. It was a great substitute!
It did take an hour and 5 min. to bake.