Delicious Gluten-Free Pumpkin Banana Bread Recipe

Hey there foodies, it’s time to get your ovens hot and aprons on because I have a delicious gluten-free pumpkin banana bread recipe that will leave you speechless. This recipe is perfect for those who love the aroma of fresh baked bread filling their homes but don’t want to indulge in high-calorie treats.

I understand how it can be challenging to find healthy baked items that satisfy your taste buds while also maintaining a balanced diet. However, this pumpkin banana bread will change your perspective on healthy eating as you bake and taste this exquisite breakfast/snack treat.

The best thing about this recipe is it’s effortless to prepare from scratch yet yields a heavenly taste of spiced pumpkin and moist banana which will leave you wanting more. Also, it’s vegan-friendly, gluten-free, and dairy-free; therefore, this bread fits an array of dietary restrictions.

So gather your ingredients, preheat your oven, and let’s dive into the fantastic flavors of our gluten-free pumpkin banana bread!

Why You’ll Love This Recipe

Gluten Free Pumpkin Banana Bread
Gluten Free Pumpkin Banana Bread

Looking for a new, healthy treat that still satisfies your sweet tooth? Look no further than this Gluten Free Pumpkin Banana Bread recipe! With the perfect combination of pumpkin and banana flavors, this bread is packed full of nutrients and flavor, and is sure to become a new favorite.

For starters, our recipe uses canned pumpkin puree, which is a great source of vitamins A and C; both essential nutrients for maintaining a healthy immune system. Bananas also provide plenty of health benefits: they are high in fiber and potassium, and can help regulate blood sugar levels.

But just because it’s healthy doesn’t mean it skimps on taste! This recipe uses a blend of spices like nutmeg and cinnamon to give the bread that cozy, comforting fall taste we all know and love. And with just the right amount of brown sugar added in, the bread is perfectly sweet without being overpowering.

Not to mention, our recipe is completely gluten-free, meaning those with celiac disease or gluten intolerance can enjoy a tasty treat without worry. We use a blend of gluten-free flours such as almond flour and coconut flour to give the bread a fluffy texture and rich flavor.

If you’re looking for something even more indulgent, try adding in some dairy-free chocolate chips or drizzling some maple syrup on top. Or if you prefer something with a little more crunch, add in some chopped nuts like pecans or walnuts to give the bread an extra layer of flavor and texture.

So go ahead, indulge in this delicious and healthy treat! Your taste buds – and your body – will thank you.

Ingredient List

 A slice of warm, gluten-free pumpkin banana bread straight from the oven.
A slice of warm, gluten-free pumpkin banana bread straight from the oven.

Let’s start with what you’ll need to make this delicious gluten-free pumpkin banana bread recipe. Gather your ingredients and let’s get started!

Dry Ingredients:

  • 2 cups gluten-free flour blend (see recipe below)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt

Wet Ingredients:

  • 2 large, ripe bananas, mashed (about 1 cup)
  • ¾ cup canned pumpkin puree
  • ½ cup brown sugar
  • 2 large eggs
  • 2 tablespoons maple syrup
  • ⅓ cup vegetable oil, or melted coconut oil
  • 1 teaspoon pure vanilla extract

Optional Add-ins:

  • ½ cup chopped nuts, such as walnuts or pecans
  • ½ cup chocolate chips

Gluten-Free Flour Blend:

If you don’t have gluten-free flour blend, you can quickly make this at home by mixing together:
– 1 cup almond flour
– 1 cup coconut flour
– 1 cup tapioca flour/starch

Note: Feel free to adjust the amount of sweetener to suit your tastes. If you prefer a sweeter bread, add more brown sugar or maple syrup.

The Recipe How-To

 Perfectly moist and flavorful pumpkin banana bread, without any gluten or dairy.
Perfectly moist and flavorful pumpkin banana bread, without any gluten or dairy.

Now that we have an understanding of the main ingredients and their substitutes, let’s dive into the recipe itself so you can start making your Gluten Free Pumpkin Banana Bread.


  • 2 large ripe bananas, mashed
  • 1/2 cup canned pumpkin puree
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup (optional)
  • 1 cup gluten-free flour blend (Bob’s Red Mill)
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 tsp cinnamon


Step 1: Start by preheating your oven to 350°F. Then grease your bread pan generously with coconut oil or any preferred cooking spray.

Step 2: In a large mixing bowl, mash two large ripe bananas until they are fully melted down. Then add in a whole can of pure pumpkin puree (about half a cup), followed by two large eggs.

Step 3: Into the mixture, add in one teaspoon of vanilla extract and three tablespoons of maple syrup as an optional sweetener. Mix this all together thoroughly until completely combined.

Step 4: Next, add in the dry ingredients. Begin with the gluten-free flour blend, followed by almond flour, baking powder, baking soda, salt, nutmeg and cinnamon.

Step 5: Mix everything together until it forms a thick batter. Mix until all lumps are gone and everything is completely combined.

Step 6: Pour the batter into your greased bread pan – this should make about one standard sized loaf.

Step 7: Bake the gluten free pumpkin banana bread at for around 50-60 minutes or until a toothpick can be inserted and comes out clean.

Step 8: Once the bread is finished baking, remove it from the oven and let it cool completely before slicing and serving.

This recipe will have you enjoying a perfectly moist pumpkin banana bread with just the right amount of sweetness in no time! Don’t forget to try all these steps with your preferred substitutes mentioned above!

Substitutions and Variations

 Enjoy a guilt-free indulgence with this gluten-free pumpkin banana bread recipe.
Enjoy a guilt-free indulgence with this gluten-free pumpkin banana bread recipe.

One of the best things about this Gluten-Free Pumpkin Banana Bread Recipe is that it’s incredibly forgiving when it comes to substitutions and variations. Here are some suggestions to make this recipe work for you:

– Flour: Instead of a gluten-free flour blend, you can use a blend of your choice or almond flour or coconut flour for a Paleo version. If you don’t need it to be gluten-free, regular all-purpose flour will work as well.

– Sweetener: You can swap the brown sugar for maple syrup or honey. If you want to avoid sugar altogether, try using a sugar substitute like stevia or monk fruit.

– Butter: You can use coconut oil, vegetable oil, or dairy-free butter instead of regular butter to make this recipe vegan and dairy-free.

– Eggs: If you’re allergic to eggs or vegan, you can use flax eggs instead. To make flax eggs, combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg and let it sit for 5 minutes until it thickens.

– Chocolate chips: Add some extra sweetness by stirring in some chocolate chips into the batter before baking. You can also add chopped nuts like walnuts, pecans or almonds for added crunchiness.

– Spices: Experiment with different spices to customize the pumpkin spice flavor to your liking. Try adding ginger or cloves for more warmth, cardamom or allspice for more depth, and even black pepper for a bit of spice!

With these substitutions and variations at hand, feel free to get creative with the ingredients while still maintaining the essence of the bread recipe. Remember that baking is an art that allows you the freedom to experiment and adjust according to what suits you best!

Serving and Pairing

 An incredible aroma of pumpkin and banana wafts through the kitchen.
An incredible aroma of pumpkin and banana wafts through the kitchen.

Now that you’ve whipped up a batch of this irresistible gluten-free pumpkin banana bread, it’s time to savor it! This bread is so moist and flavorful on its own, but for an extra touch of indulgence, try serving it with a dollop of whipped cream, a drizzle of honey or maple syrup, or even a generous sprinkle of chocolate chips or chopped nuts.

When you’re ready to pair your pumpkin banana bread with something else on your plate, I highly recommend enjoying it for breakfast or brunch with a warm cup of coffee or tea. The added spices in the recipe give a perfect Fall flavor and will make you feel ready to tackle any workout routine or work project coming your way!

For a festive twist, try adding whipped cream and pumpkin pie spice to your coffee – it’s sure to be a hit! If you prefer something more savory, I suggest pairing this bread with some creamy avocado toast and scrambled eggs. The combination of the tangy avocado and the rich pumpkin flavor creates an unforgettable taste sensation.

With its healthy profile, this autumnal delicacy can be enjoyed without any guilt. Serve it sliced or toasted and share it with friends and family. Don’t forget to experiment with different condiments until you find your perfect combination!

Make-Ahead, Storing and Reheating

 Soft and tender, this pumpkin banana bread is the perfect fall treat.
Soft and tender, this pumpkin banana bread is the perfect fall treat.

A delicious pumpkin banana bread recipe like this one is always a great addition to your meal plan. And the good news is that it can be made ahead of time and stored for later use! Whether you have a busy schedule or just want to ensure that you have a tasty snack on hand, this recipe is perfect for batch cooking.

To make-ahead, simply bake the bread and let it cool completely. Once cooled, wrap it tightly with plastic wrap or foil and store in the fridge for up to 5 days or in the freezer for up to 3 months. When ready to eat, remove from the freezer and thaw overnight in the fridge.

Storing this gluten-free pumpkin banana bread is super easy too! If you are going to consume it within a few days, simply store the bread in an airtight container at room temperature. However, if you are storing it for longer than 2-3 days, we recommend keeping it in the refrigerator to preserve freshness.

Reheating this delicious pumpkin banana bread is also simple! To reheat, slice it into thin pieces and place them in a toaster or toaster oven until heated through. Alternatively, microwave each slice on high for 15-20 seconds until warm.

This recipe is so versatile that you can pair this gluten-free pumpkin banana bread with many different foods such as coffee or hot chocolate. Add a sprinkle of powdered sugar for some extra sweetness!

Tips for Perfect Results

 Wake up to the smell of freshly baked pumpkin banana bread.
Wake up to the smell of freshly baked pumpkin banana bread.

If you want to achieve the best possible results while making gluten-free pumpkin banana bread, here are some easy tips that will help you get perfect results every time.

First and foremost, make sure to use ripe bananas. The more ripe they are, the sweeter they’ll be, which means your bread will have a rich flavor. When mashing your bananas, try not to overdo it – leaving a little texture in the batter can give you an even better finished product.

Another great tip is to use high-quality gluten-free flour blend. I recommend choosing a blend that contains almond flour and coconut flour instead of just one or the other. This will contribute to a moist and delicate crumb that won’t disappoint.

I also suggest sifting all dry ingredients together before adding them to the wet mixture. This helps create an even blend and ensures everything is uniformly distributed.

To add more depth and complexity of flavor to your bread, try mixing in some nutmeg, cinnamon or vanilla extract. You can experiment with different spices to find what works for you!

Lastly, when it’s time to bake your bread, place the loaf pan on the middle rack of your preheated oven. And allow plenty of wiggle room for air circulation around the pan. Resist the urge to peek too many times while baking as opening the oven door too often can lead to uneven temperature fluctuation and dryness of your bread.

Simply follow these tips for perfect result and you are bound to create a delicious pumpkin banana bread that is both gluten-free and dairy-free but full of taste!


Now, it’s time for some frequently asked questions (FAQ) regarding this gluten-free pumpkin banana bread recipe. I’ve compiled some common questions and concerns that you might have while preparing this delicious and healthy bread. So, let’s clear up any doubts and get ready to bake the best pumpkin banana bread you’ve ever had!

Why isn’t my pumpkin bread moist?

One possible explanation for this could be that the amount of flour used in the recipe is inadequate to absorb the liquid content of the puree. Alternatively, the incorrect pan size may also be a contributing factor. It is advisable to adhere to the recommended guidelines in the recipe to achieve optimal results.

What brand of banana bread is gluten free?

We are GoNanas, a company that specializes in banana bread. Our banana bread is unique in that it’s vegan, gluten-free, and free of other common allergens. As a company, we are women-owned and excited to be a part of the growing trend of comforting, yet healthy, foods.

Why did my gluten free banana bread not rise?

When attempting to make gluten-free bread, it can be frustrating when the dough does not rise properly. This issue may be attributed to several factors, such as the use of expired yeast, the temperature of the ingredients, or making ingredient substitutions.

Why is my gluten free banana bread doughy?

When it comes to making gluten-free bread, the baking time plays a significant role in determining the texture. If you notice that your bread has a gummy texture, it could be due to under-baking. A quick solution to this issue would be to extend the baking time by 5 to 10 minutes.

Bottom Line

In conclusion, this gluten-free pumpkin banana bread is a must-try recipe that you won’t be able to get enough of. Not only is it incredibly easy to make, but it’s also a healthy alternative to traditional bread recipes that are loaded with gluten, dairy, and refined sugars. By using wholesome ingredients such as almond flour and pureed pumpkin, this recipe packs in a ton of nutrients and flavor that your taste buds will thank you for.

Whether you’re looking for a quick breakfast or an afternoon snack, this bread is the perfect choice. And if you’re feeling adventurous, try adding some chocolate chips or chopped nuts to the batter for an extra boost of flavor and texture.

What’s more, if you have any dietary restrictions or preferences, this recipe offers plenty of substitution options to cater to your needs. So feel free to play around with the ingredients and make it your own!

Remember that eating healthy doesn’t mean sacrificing flavor or enjoyment. With this gluten-free pumpkin banana bread recipe in your arsenal, you can have your cake and eat it too (figuratively speaking). So what are you waiting for? Grab those ripe bananas and canned pumpkin from your pantry and start baking!

Gluten Free Pumpkin Banana Bread

Gluten Free Pumpkin Banana Bread Recipe

This bread is so moist, you'd never know it's gluten free! The recipe is based off of Shelley Albeluhn's Banana Banana Bread recipe here on Zaar.
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Prep Time 45 mins
Cook Time 1 hr
Course Dessert
Cuisine Gluten-free
Calories 151.8 kcal


  • 2 cups all-purpose gluten-free flour (I use Bob's Red Mill)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 cup mashed ripe banana
  • 1 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°.
  • Lightly grease 9 x 5 loaf pan.
  • In large bowl, combine the flour, baking soda and salt.
  • In separate bowl, cream together butter and brown sugar.
  • Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
  • Stir banana mixture into flour mixture; stir just to moisten.
  • Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
  • Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.

Add Your Own Notes


Serving: 65gCalories: 151.8kcalCarbohydrates: 18.3gProtein: 1.5gFat: 8.6gSaturated Fat: 5.2gCholesterol: 51.3mgSodium: 285.9mgFiber: 1gSugar: 15.6g
Keyword < 4 Hours, Breads, Breakfast, Free Of..., Quick Breads
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