Gluten Free Pumpkin Banana Bread
What’s better than banana bread? Gluten-Free Pumpkin Banana Bread! It’s soft, naturally sweet, and filled with warm fall flavors thanks to pumpkin puree and spices. Made gluten-free, it’s perfect for breakfast, a cozy snack, or a festive Thanksgiving dessert.
Banana bread has always been a favorite around here. In the summer, I make Zucchini Banana Bread, and in the Fall and Winter, I make all things pumpkin. Banana bread is one of those treats that’s easy for everyone to make, and it’s the best way to use up those spotty bananas sitting on the counter before they go to waste.
This pumpkin banana bread checks all the boxes for me. The ripe bananas make it naturally sweet, so you don’t need a ton of extra sugar. The pumpkin puree keeps every slice moist and tender, which is exactly what you want in a good quick bread. Plus, it’s super easy to make gluten-free with a store-bought flour blend, so everyone can enjoy it. And if you’re like me and love to mix things up, you can throw in some chopped nuts or a handful of chocolate chips to make it even better!
🍌 Ingredients for Pumpkin Banana Bread
- 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.
- Equipment – 9 x 5″ Loaf Pan: Greased or purchase a silicone loaf pan.
📖 How to Make Gluten Free Pumpkin Banana Bread
1️⃣ Prepare Your Oven and Loaf Pan
Preheat your oven to 350°F. Grease a 9×5” loaf pan with butter or cooking spray, or line it with parchment paper. If you’re using a silicone loaf pan, no need to grease it. Set the pan aside while you make the batter.
2️⃣ Mash the Bananas and Prep the Wet Ingredients
In a large bowl or stand mixer, cream the softened butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the mashed bananas, eggs, vanilla, and pumpkin puree. Mix on medium-low speed until everything is combined and smooth.
3️⃣ Mix the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and pumpkin pie spice until everything is evenly combined. This helps distribute the spices evenly throughout the bread.
4️⃣ Combine the Wet and Dry Mixtures
With the mixer on low speed, slowly add the dry ingredients to the wet mixture in batches. Mix just until combined. Be careful not to overmix, as this can affect the texture. If you’re adding nuts or chocolate chips, gently fold them into the batter with a spatula.
5️⃣ Bake the Bread
Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Place it in the oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil during the last 15 minutes of baking.
6️⃣ Cool and Serve
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Wait at least 2 hours before slicing to prevent it from crumbling. Once cooled, slice and enjoy with a spread of butter or your favorite nut butter!
🧑🍳 Chef Val’s Cooking Tips
- 🔸 Gluten-Free Flour Tips: Add an extra tablespoon of flour if the batter feels too thin to help it hold together better.
- 🔸 Avoid Overmixing: Mixing the batter too much can make the bread dense. Stir just until the ingredients are combined for a light, fluffy texture.
- 🔸 Check for Doneness: Use a toothpick inserted into the center of the bread. If it comes out clean or with a few crumbs, it’s done.
- 🔸 Let the Bread Cool Fully: Resist the urge to slice the bread too soon! Let it cool for at least 2 hours to avoid crumbling.
- 🔸 Prevent Over-Browning: If the top of the bread starts to brown too quickly, tent it with foil during the last 15 minutes of baking.
- 🔸 Use Room-Temperature Ingredients: Make sure your eggs, butter, and pumpkin puree are at room temperature to ensure they mix smoothly into the batter.
- 🔸 Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife to avoid over-packing, which can make the bread too dense.
- 🔸 Sift the Dry Ingredients: Sifting the gluten-free flour blend with baking soda and spices helps to evenly distribute them and prevent clumps in the batter.
- 🔸 Monitor Baking Time Closely: Oven temperatures can vary, so start checking your bread around the 50-minute mark to avoid overbaking.
- 🔸 Avoid Excess Moisture: If using extra-wet ingredients like overripe bananas, slightly reduce the pumpkin puree to prevent the bread from becoming soggy.
🍫Variations and Add Ins
- Dairy-Free: If you’re avoiding dairy, swap the butter for melted coconut oil. It adds a subtle hint of coconut flavor and keeps the bread moist. You can also use neutral oils like avocado oil if you prefer. Be sure to use dairy-free chocolate chips if adding them to the recipe.
- Refined Sugar-Free: For a naturally sweetened version, replace the brown sugar with honey or maple syrup. Since these are liquid sweeteners, reduce the pumpkin puree slightly to keep the batter from becoming too wet. You may also need to extend the baking time by a few minutes.
- Add-Ins for Extra Flavor: Add chopped walnuts or pecans for a bit of crunch, or stir in semi-sweet or dark chocolate chips to make the bread extra indulgent. You can also experiment with dried cranberries or raisins for a chewy texture. If using add-ins, coat them in a little flour before folding them into the batter to prevent them from sinking to the bottom.
- Pumpkin Pie Spice Alternative: If you don’t have pumpkin pie spice on hand, mix your own using 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. This homemade blend brings the same warm flavor to your bread.
♻️ Storing & Freezing
Storing: Pumpkin Banana bread can be stored in an airtight container for up to one 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.
❓ FAQ
Pumpkin puree is key to keeping this bread moist because it adds both moisture and richness without making the batter too wet. Another important tip is to measure your gluten-free flour correctly by spooning it into the measuring cup and leveling it off with a knife. Overmixing the batter can also make the bread dense, so be sure to stir just until the ingredients are combined.
For the best sweetness and texture, the bananas should be very brown, almost black. When the peels look spotty and soft, it means the bananas are at their peak for baking, sweet, flavorful, and easy to mash. If your bananas aren’t quite ripe enough, you can speed up the ripening process by placing them in a paper bag for a day or two or baking them in the oven at 300°F for 15-20 minutes until the skins turn black.
The best way to reheat pumpkin banana bread is by toasting the slices lightly in a toaster or oven. This gives the bread a slightly crisp edge while keeping the inside soft and warm. If you’re in a hurry, pop a slice into the microwave for 15-20 seconds, but avoid over-microwaving, as it can make the bread rubbery.
The best way to check if your bread is done is to insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready. If it comes out with wet batter, give it another 5-10 minutes in the oven. You can also gently press the top of the bread. It should spring back slightly when it’s fully baked.
🎃More Pumpkin Dessert Recipes
- Homemade Pumpkin Spice Creamer
- Chocolate Chip Pumpkin Cookies
- Dairy Free Pumpkin Panna Cotta
- Air Fryer Pumpkin Pie
Gluten Free Pumpkin Banana Bread
Ingredients
DRY INGREDIENTS
- 2 cups Gluten Free Flour Blend
- ¼ tsp Baking Soda
- ½ cup Light Brown Sugar
- ½ tbsp Pumpkin Pie Spice
WET INGREDIENTS
- ½ cup Butter 1 stick
- 2 Eggs
- 1 cup Mashed Ripe Banana about 2 bananas
- 1 cup Pumpkin Puree
- 1 tsp Vanilla Extract
Instructions
- Prepare Your Oven and Loaf Pan: Preheat your oven to 350°F. Grease a 9×5” loaf pan with butter or cooking spray, or line it with parchment paper. If you’re using a silicone loaf pan, no need to grease it. Set the pan aside while you make the batter.
- Mash the Bananas and Prep the Wet Ingredients: In a large bowl or stand mixer, cream the softened butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the mashed bananas, eggs, vanilla, and pumpkin puree. Mix on medium-low speed until everything is combined and smooth.
- Mix the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and pumpkin pie spice until everything is evenly combined. This helps distribute the spices evenly throughout the bread.
- Combine the Wet and Dry Mixtures: With the mixer on low speed, slowly add the dry ingredients to the wet mixture in batches. Mix just until combined. Be careful not to overmix, as this can affect the texture. If you’re adding nuts or chocolate chips, gently fold them into the batter with a spatula.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Place it in the oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil during the last 15 minutes of baking.
- Cool and Serve: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Wait at least 2 hours before slicing to prevent it from crumbling. Once cooled, slice and enjoy with a spread of butter or your favorite nut butter!
