Thyme & JOY

simple real food recipes & cooking tips for the home chef

Holiday Recipes

Gluten Free Pumpkin Banana Bread

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What’s better than banana bread? Pumpkin banana bread! This easy recipe for gluten free pumpkin banana bread combines the best of pumpkin and banana in a moist lightly sweet bread that is perfect for any fall breakfast or Thanksgiving dessert. 

pumpkin banana bread sliced on a pan with bananas

Why is banana bread so popular? Because it is COMFORTING. It’s a food that warms the soul and is pretty easy to make from scratch. It also gives you a reason to use up ripe bananas without wasting them. 

What’s even more comforting than banana bread is adding pumpkin to the mix. Pumpkin adds a softness to baked goods that everyone finds comforting. Pair that with banana in a bread and you have the BEST pumpkin banana bread of all time. 

WHAT YOU’LL NEED FOR THIS RECIPE

  • Gluten Free Flour Blend: Purchase a gluten free flour blend that already has Xanthan gum so you don’t have to add it in. Right now, I think the best gluten free flour is by King Arthur. 
  • Ripe Bananas: You’ll need about 2 ripe bananas to make this bread. The more ripe the banana, the less sugar you’ll need as ripe bananas are naturally very sweet. 
  • Pumpkin Puree: Plain pumpkin puree is used in this recipe to make a moist pumpkin banana bread.
  • Butter: I love the way butter tastes in baked goods which is why I use it in this recipe. Feel free to use melted coconut oil if you’d like. 
  • Pumpkin Pie Spice: Although you could add each warming spice one by one, making sure you gave a jar of pumpkin pie spice on hand will make holiday desserts much easier for you. 
  • Light Brown Sugar: I used a touch of brown sugar in this recipe, but you can omit this ingredient to keep it refined sugar free. Using ripe bananas will make the recipe sweet naturally. 
  • Eggs, Vanilla, Baking Soda: Typical baking ingredients used to flavor, bind and rise the bread. 
  • 9X5 Loaf Pan: Greased or purchase a silicone loaf pan. 

HOW RIPE SHOULD BANANAS BE FOR BANANA BREAD?
Bananas should be a dark black/brown color on the outside. This means it has oxidized enough to make the inside very sweet and will sweeten the banana bread. 

pumpkin banana bread sliced on a pan with bananas

WHAT DO YOU EAT BANANA BREAD WITH?

The best way to eat banana bread is to have it warm or toasted with a pat of butter or even coconut butter. You could spread your favorite nut butter on top and sprinkle with cinnamon and coconut flakes. 

RECIPE VARIATIONS:

Want to add a chef’s kiss to your pumpkin banana bread? Try folding these into the batter before baking.

  • Chocolate Chips
  • White Chocolate Chips
  • Butterscotch Chips
  • Chopped Walnuts
  • Chopped Pecans
  • Pumpkin Seeds

RECIPE TIPS:

  • Have Extra Pumpkin Puree? Sometimes I will use pumpkin puree but have some leftover in the can and not need to use it for a while. You can freeze extra pumpkin puree in an airtight container for up to 6 months. Defrost overnight before using.
  • Refined Sugar Free: As stated above, if your bananas are very very ripe, you may not need to add any additional sweetness from sugar. Simply omit the sugar in the recipe. 
  • Storing: Pumpkin Banana bread can be stored in an airtight container for up to a week. It’s important to make sure it is sealed as it could lose it’s moisture quickly if it sits out.
  • How to Freeze Banana Bread: One of the best things about pumpkin bread or banana bread is that it can be frozen for later enjoyment. Place it in a ziploc freezer bag and let as much air out as possible. Freeze for up to 6 months. Let defrost on the counter before enjoying. 

HOW TO MAKE GLUTEN FREE PUMPKIN BANANA BREAD

  • Prepare Oven & Loaf Pan: Preheat your oven to 350 degrees. Grease a loaf pan with oil or cover the bottom with parchment paper. No parchment or oil is needed if using a silicone loaf pan. 
  • Prepare The Wet Ingredients: In a stand mixer, add the softened butter and brown sugar and cream together until fully combined on medium speed. This should take about 2 minutes. Add in mashed banana, eggs, vanilla and pumpkin puree and mix on medium low speed until all ingredients are fully combined.
  • Prepare The Dry Ingredients: In a large bowl, whisk together gluten free flour, baking soda, salt and pumpkin pie spice until everything is evenly combined.
  • Mix Wet And Dry Ingredients: Turn the stand mixer to medium low speed and add the dry ingredients in 3 batches until batter is evenly formed.
  • Bake Pumpkin Banana Bread: Pour batter into loaf pan and even out using a spatula. Bake for 55-60 minutes or until an inserted toothpick comes out clean. Cool for at least 2 hours before cutting or serving. Cutting without cooling will result in crumbly banana bread. 

Other Healthy Pumpkin Desserts:

pumpkin banana bread sliced on a pan with bananas

Gluten Free Pumpkin Banana Bread

Gluten Free Pumpkin Banana Bread

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

What’s better than banana bread? Pumpkin banana bread! This easy recipe for gluten free pumpkin banana bread combines the best of pumpkin and banana in a moist lightly sweet bread that is perfect for any fall breakfast or Thanksgiving dessert. 

Ingredients

DRY INGREDIENTS

  • 2 cups Gluten Free Flour Blend
  • 1/4 tsp Baking Soda
  • 1/2 cup Light Brown Sugar
  • 1/2 tbsp Pumpkin Pie Spice

WET INGREDIENTS

  • 1/2 cup Butter (1 stick)
  • 2 Eggs
  • 1 cup Mashed Ripe Banana, about 2 bananas
  • 1 cup Pumpkin Puree
  • 1 tsp Vanilla Extract

Instructions

  1. Prepare Oven & Loaf Pan: Preheat your oven to 350 degrees. Grease a loaf pan with oil or cover the bottom with parchment paper. No parchment or oil is needed if using a silicone loaf pan. 
  2. Prepare The Wet Ingredients: In a stand mixer, add the softened butter and brown sugar and cream together until fully combined on medium speed. This should take about 2 minutes. Add in mashed banana, eggs, vanilla and pumpkin puree and mix on medium low speed until all ingredients are fully combined.
  3. Prepare The Dry Ingredients: In a large bowl, whisk together gluten free flour, baking soda, salt and pumpkin pie spice until everything is evenly combined.
  4. Mix Wet And Dry Ingredients: Turn the stand mixer to medium low speed and add the dry ingredients in 3 batches until batter is evenly formed.
  5. Bake Pumpkin Banana Bread: Pour batter into loaf pan and even out using a spatula. Bake for 55-60 minutes or until an inserted toothpick comes out clean. Cool for at least 2 hours before cutting or serving. Cutting without cooling will result in crumbly banana bread.

Notes

See blog post for important notes on this recipe!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 103mgCarbohydrates: 33gFiber: 2gSugar: 13gProtein: 4g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.

© Valerie Skinner | Thyme and JOY
Cuisine: american / Category: sweets

Healthy Sweet Potato Casserole

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This Healthy Sweet Potato Casserole recipe is an easy way to get a healthy holiday side dish on the table. The sweet potato filling and crunchy pecan topping is made with clean ingredients that are paleo and gluten free. It can also be easily modified to make a Whole30 sweet potato casserole. 

One of my favorite holiday side dishes is sweet potato casserole. As much as I love the traditional way it’s made with loads of brown sugar and marshmallow topping, it can be made in a healthy way with clean ingredients that everyone will love. 

WHAT YOU’LL NEED TO MAKE HEALTHY SWEET POTATO CASSEROLE

  • Sweet Potatoes: The star of the dish! Make sure you purchase sweet potatoes and not yams.
  • Dairy Free Milk: Choose coconut, almond or cashew milk to keep it paleo or Whole30.
  • Coconut Oil: This is a clean oil and goes well with sweet potatoes and for the topping. 
  • Vanilla Extract or Ground Vanilla Beans: Gives this healthy side dish a warm comfort food flavor. 
  • Eggs: This will bind together the filling a bit so it’s not like mashed sweet potatoes.
  • Cinnamon: A common flavor used in sweet potato casserole. 
  • Pecans: The best type of nut to make a crumbly nut topping for the casserole. 
  • Unsweetened Coconut Shreds: Adds a slightly sweet flavor without adding any extra sweetness.
  • Coconut Sugar or Chopped Dates: Depending on if you want to make this casserole Whole30 or Paleo, use coconut sugar or chopped dates. See notes below for a Whole30 Sweet Potato Casserole option. 

HOW TO COOK SWEET POTATOES:

You’ll need to cook your sweet potatoes so they can get mashed into the filling. There are many ways to do this!

  • Sous Vide Sweet Potatoes
  • Air Fryer Sweet Potatoes
  • Instant Pot Sweet Potatoes – Peel sweet potatoes and chop into large pieces. Place on trivet and add 1 cup of water. Cook on high pressure for 10 minutes. 
  • Baked Sweet Potatoes – Preheat the oven to 400. Prick sweet potatoes with a fork to let out steam. Place on a baking sheet lined with parchment paper and bake until tender about 45 minutes to 1 hour. Let cool completely and peel. 
  • Boiled Sweet Potatoes – Add peeled sweet potatoes cut into large chunks into a pot. Add water up to 1 inch above sweet potatoes. Bring to a boil. Once it’s boiled, turn the heat down to medium and simmer until potatoes are cooked through and tender. Drain in a colander. This will take about 15-20 minutes. 

HOW TO MAKE HEALTHY SWEET POTATO CASSEROLE

  • Preheat Oven & Prep Casserole Dish: Lightly grease a casserole dish with coconut oil and set aside. Preheat the oven to 350 degrees F.
  • Make Sweet Potato Filling: Add cooked and cooled sweet potatoes to a large bowl. Add in milk, eggs, coconut oil, salt, vanilla, coconut sugar and cinnamon. Combine using a potato masher, whisk or hand mixer to blend together until all ingredients are incorporated. Add sweet potato filling to the greased casserole dish and even out using a rubber spatula. 
  • Make Crumbly Pecan Topping: To a food processor, add pecans, coconut oil, coconut sugar, cinnamon, salt and coconut flakes. Pulse until mixture is crumbly and pecans have broken down into small pieces.
  • Top The Casserole And Bake: Evenly distribute pecan topping on top of the sweet potato filling. Bake for 30-35 minutes at 350 degrees. Serve hot. 

WHOLE30 SWEET POTATO CASSEROLE

To make this sweet potato casserole compliant with a Whole30 reset, make these simple swaps:

  • Use ⅛ tsp ground vanilla bean powder instead of vanilla extract. 
  • Instead of using coconut sugar in the topping, use ½ cup chopped dates.
  • Do not sweeten the filling with anything. Sweet potato is sweet on it’s own and doesn’t technically need anything else to make it sweeter unless you’d like it to be. 

Can You Freeze Sweet Potato Casserole?

Sweet potato casserole can be frozen if it is prepared in a disposable aluminum sheet pan. Wrap tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. To reheat, make sure it is thawed to room temperature before baking. 

Can You Make Sweet Potato Casserole Ahead Of Time?

Casserole can be prepared up through Step 2 one day in advance. Store refrigerated with plastic wrap over the top of the dish. Let come to room temperature prior to baking.

Other Popular Holiday Recipes:

Healthy Sweet Potato Casserole

Healthy Sweet Potato Casserole

Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

This Healthy Sweet Potato Casserole recipe is an easy way to get a healthy holiday side dish on the table. The sweet potato filling and crunchy pecan topping is made with clean ingredients that are paleo and gluten free. It can also be easily modified to make a Whole30 sweet potato casserole.

Ingredients

  • 2 lbs Sweet Potatoes, peeled and cooked
  • 1/2 cup Coconut Milk
  • 1 tbsp Coconut Oil
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 1/2 tsp Cinnamon

Pecan Topping

  • 1 cup Pecans
  • 1/4 cup Coconut Oil
  • 1/4 cup Coconut Sugar
  • 1/4 cup Unsweetened Coconut Shreds

Instructions

  1. Preheat Oven & Prep Casserole Dish: Lightly grease a casserole dish with coconut oil and set aside. Preheat the oven to 350 degrees F.
  2. Make Sweet Potato Filling: Add cooked and cooled sweet potatoes to a large bowl. Add in milk, eggs, coconut oil, salt, vanilla, coconut sugar and cinnamon. Combine using a potato masher, whisk or hand mixer to blend together until all ingredients are incorporated. Add sweet potato filling to the greased casserole dish and even out using a rubber spatula. 
  3. Make Crumbly Pecan Topping: To a food processor, add pecans, coconut oil, coconut sugar, cinnamon, salt and coconut flakes. Pulse until mixture is crumbly and pecans have broken down into small pieces.
  4. Top The Casserole And Bake: Evenly distribute pecan topping on top of the sweet potato filling. Bake for 30-35 minutes at 350 degrees. Serve hot.

Notes

WHOLE30 SWEET POTATO CASSEROLE

To make this sweet potato casserole compliant with a Whole30 reset, make these simple swaps:

  • Use ⅛ tsp ground vanilla bean powder instead of vanilla extract. 
  • Instead of using coconut sugar in the topping, use ½ cup chopped dates.
  • Do not sweeten the filling with anything. Sweet potato is sweet on it's own and doesn’t technically need anything else to make it sweeter unless you'd like it to be.

HOW TO COOK SWEET POTATOES:

You’ll need to cook your sweet potatoes so they can get mashed into the filling. There are many ways to do this!

  • Sous Vide Sweet Potatoes
  • Air Fryer Sweet Potatoes
  • Instant Pot Sweet Potatoes - Peel sweet potatoes and chop into large pieces. Place on trivet and add 1 cup of water. Cook on high pressure for 10 minutes. 
  • Baked Sweet Potatoes - Preheat the oven to 400. Prick sweet potatoes with a fork to let out steam. Place on a baking sheet lined with parchment paper and bake until tender about 45 minutes to 1 hour. Let cool completely and peel. 
  • Boiled Sweet Potatoes - Add peeled sweet potatoes cut into large chunks into a pot. Add water up to 1 inch above sweet potatoes. Bring to a boil. Once it’s boiled, turn the heat down to medium and simmer until potatoes are cooked through and tender. Drain in a colander. This will take about 15-20 minutes.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 49mgCarbohydrates: 26gFiber: 4gSugar: 11gProtein: 4g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.

© Valerie Skinner | Thyme and JOY
Cuisine: american / Category: Holiday Recipes

Gluten Free Gingerbread Crinkle Cookies

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This easy recipe for gluten free gingerbread crinkle cookies is made from scratch with a gluten free flour. They are chewy, dense and pillowy and are the perfect dessert to bring to any Christmas or holiday party. 

After developing a recipe for gluten free chocolate crinkle cookies and lemon crinkle cookies, I was hooked! And since I love gingerbread flavor so much, I’ve decided to make a gingerbread flavored gluten free cookie for the holidays. 

WHAT IS A CRINKLE COOKIE?

A crinkle cookie is a cookie where the dough is rolled into a ball and then rolled in confectioners sugar.  Once it starts baking, the white sugar on the cookie will “crack” exposing the cookie inside and a crinkly white outside.

WHAT YOU’LL NEED TO MAKE GINGERBREAD CRINKLE COOKIES

  • Gluten Free Flour Blend – I use a gluten free flour blend that already contains xanthan gum. This gives baked goods a chewy texture that gluten would. I enjoy using King Arthur Gluten Free Flour which has a 1:1 ratio with wheat flour. 
  • Molasses: Molasses is a product that is leftover after sugar is extracted from sugarcane or beets. It is slightly sweet but very bitter by itself. Molasses is popular in most recipes using gingerbread flavor. It can be found at most grocery stores in the baking aisle or you can try this one. 
  • Light Brown Sugar: Instead of white sugar, brown sugar adds a soft dense texture with a hint of molasses flavor. 
  • Melted Butter: I like using butter in this recipe because I like how it blends with the flavors, but you could also use coconut oil in this recipe. 
  • Gingerbread Spice: Below is a recipe for gingerbread spice, but feel free to purchase a premade blend like this one to keep it simple.
  • Powdered Sugar: This is what the cookie dough is rolled in to give it that sugary “cracked” look when baked. They can be rolled in regular sugar or no sugar at all, but they will not look the same.  
  • Salt, Baking Soda, Vanilla Extract, Egg: All typical ingredients for the best cookie recipes. 

HOMEMADE GINGERBREAD SPICE RECIPE:

Combine the following to make your own gingerbread spice. This will yield about 10-12 teaspoons. Store in an airtight container for up to 1 year. 

HOW TO MAKE GLUTEN FREE GINGERBREAD CRINKLE COOKIES

  1. Combine Dry Ingredients: In a large bowl, whisk together dry ingredients including; gluten free flour, salt, baking soda and gingerbread spice.
  2. Combine Wet Ingredients: Using a stand mixer or hand mixer  on medium speed combine melted butter molasses and sugar until fully combined. Add in egg and vanilla extract and fully incorporate. 
  3. Mix Dry Ingredients Into Wet Ingredients: Set the mixer on low and add dry ingredients into the wet ingredients in small batches until a dough is formed. Scrape down sides with rubber spatula if needed. 
  4. Form The Cookies: Once dough is formed, line a sheet pan with parchment paper and roll cookie dough into 1-1.5 inch balls. Chill in refrigerator for 2 hours.
  5. Preheat Oven: Cookie dough balls have chilled, preheat your oven to 350 degrees.
  6. Roll Cookie Dough In Powdered Sugar: Place powdered sugar into a bowl and add cookie dough balls one by one making sure they are fully coated in sugar. If they are not fully coated, the sugar will absorb into the cookie and will not be white and crinkly.
  7. Bake Cookies: Add cookies rolled in powdered sugar onto a parchment lined sheet pan 2 inches apart. Bake for 18-20 minutes at 350 degrees. Remove from oven and let cool for 30 minutes before serving. 

Can I Roll Them In Regular Sugar?

These can be rolled in regular sugar, but they will not have that “cracked” white sugar look. The crinkle cookies will have a better powdered sugar “crack” if they are rolled in the powdered sugar after they are refrigerated. 

Can I Make These Using Boxed Cake Mix?

I have not done so before, but there are plenty of recipes out there that use boxed cake mix to make cookies. Make sure you’re finding a gluten free baking mix if you’re worried about gluten.

Can I Make These With Regular All Purpose Flour?

If you’re not concerned about baked goods that are gluten free, you can use regular all purpose flour in a 1:1 ratio with the recipe as written. 

Can I Freeze Cookie Dough?

Absolutely! In fact, whenever I personally make a batch I only cook half of it or else they would all be gone too quickly! I shape the rest of the dough into a log and wrap it in plastic wrap and place it in the freezer for up to 3 months. When I am ready to bake, I remove it the night before and let it thaw in the fridge. 

Other Popular Gluten Free Desserts

Gluten Free Gingerbread Crinkle Cookies

Gluten Free Gingerbread Crinkle Cookies

Yield: 20 cookies
Prep Time: 15 minutes
Cook Time: 18 minutes
Additional Time: 2 hours
Total Time: 2 hours 33 minutes

This easy recipe for gluten free gingerbread crinkle cookies is made from scratch with gluten free flour. They are chewy, dense and pillowy and are the perfect dessert to bring to any Christmas or holiday party.

Ingredients

  • 2 cups Gluten Free Flour
  • 3/4 cup Light Brown Sugar
  • 1/3 cup Molasses
  • 1/2 cup Butter, melted
  • 1 Egg
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1/2 cup Powdered Sugar
  • Gingerbread Spice

Gingerbread Spice

  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Allspice
  • 1/8 tsp Ground Cloves

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together dry ingredients including; gluten free flour, salt, baking soda and gingerbread spice.
  2. Combine Wet Ingredients: Using a stand mixer or hand mixer  on medium speed combine melted butter molasses and sugar until fully combined. Add in egg and vanilla extract and fully incorporate. 
  3. Mix Dry Ingredients Into Wet Ingredients: Set the mixer on low and add dry ingredients into the wet ingredients in small batches until a dough is formed. Scrape down sides with rubber spatula if needed. 
  4. Form The Cookies: Once dough is formed, line a sheet pan with parchment paper and roll cookie dough into 1-1.5 inch balls. Chill in refrigerator for 2 hours.
  5. Preheat Oven: Cookie dough balls have chilled, preheat your oven to 350 degrees.
  6. Roll Cookie Dough In Powdered Sugar: Place powdered sugar into a bowl and add cookie dough balls one by one making sure they are fully coated in sugar. If they are not fully coated, the sugar will absorb into the cookie and will not be white and crinkly.
  7. Bake Cookies: Add cookies rolled in powdered sugar onto a parchment lined sheet pan 2 inches apart. Bake for 18-20 minutes at 350 degrees. Remove from oven and let cool for 30 minutes before serving.

Notes


HOMEMADE GINGERBREAD SPICE RECIPE:

Combine the following to make your own gingerbread spice. This will yield about 10-12 teaspoons. Store in an airtight container for up to 1 year. 

1 teaspoon Ground Cloves

Can I Roll Them In Regular Sugar?

These can be rolled in regular sugar, but they will not have that “cracked” white sugar look. The crinkle cookies will have a better powdered sugar "crack" if they are rolled in the powdered sugar after they are refrigerated. 

Can I Make These Using Boxed Cake Mix?

I have not done so before, but there are plenty of recipes out there that use boxed cake mix to make cookies. Make sure you’re finding a gluten free baking mix if you’re worried about gluten.

Can I Make These With Regular All Purpose Flour?

If you’re not concerned about baked goods that are gluten free, you can use regular all purpose flour in a 1:1 ratio with the recipe as written. 

Can I Freeze Cookie Dough?

Absolutely! In fact, whenever I personally make a batch I only cook half of it or else they would all be gone too quickly! I shape the rest of the dough into a log and wrap it in plastic wrap and place it in the freezer for up to 3 months. When I am ready to bake, I remove it the night before and let it thaw in the fridge. 

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 145mgCarbohydrates: 25gFiber: 0gSugar: 15gProtein: 2g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.

© Valerie Skinner | Thyme and JOY
Cuisine: american / Category: sweets