Gluten Free Pumpkin Banana Bread -

pumpkin banana bread sliced on a pan with bananas

4 from 9 votes

Gluten Free Pumpkin Banana Bread

What’s better than banana bread? Banana bread with pumpkin! 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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert, Gluten free desserts, Holiday Recipes

Cuisine: American

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Servings: slices

Calories: 225kcal

Author: Valerie Skinner

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 9x5” 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!

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