Gluten Free Pumpkin Banana Bread or Muffins

Are you an all year long pumpkin lover? Or do you wait for the leaves to begin to fall, there’s a slight chill in the air and you’re reaching for a hoodie before reaching for your flip flops to pine for pumpkin recipes?

Either way, this gluten free Pumpkin Banana Bread (or muffins) recipe is for you. It’s delightfully satisfying in the way a slightly sweet quick bread is, but also has subtle pumpkin and spice flavors that are round enough on the palate to let you know you’re enjoying more than your average banana bread, but you’re not in over the top pumpkin spice latte territory just yet. 

I’ve lifted it from my gfJules™ Thanksgiving Ebook to share with you today so you can start getting creative with pumpkin too! (You can get all 46 delicious Gluten-Free Thanksgiving recipes instantly in my 90-page ebook!)

You don’t have to wait for Thanksgiving to bake these delicious recipes, you know? And it’s never too early to start practicing and picking out your favorites!

So the next time you find yourself like me today, with 2 over-ripe bananas on your counter, but you’re really craving pumpkin, you’ll know where to find this recipe. It’s the perfect solution! This hearty bread is ready in a little over an hour, and your pumpkin craving will be deliciously sated!

Make this scrumptiously hearty gluten free pumpkin banana bread anytime — it’s a great snack, breakfast or sweet treat. Enjoy as muffins or as loaf bread!

Gluten Free Pumpkin Banana Bread or Muffins

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Gluten Free Pumpkin Banana Bread or Muffins

Yield: 1 large loaf or 5 small loaves

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Combining the best of fall pumpkin flavors with moist banana bread, this gluten free pumpkin banana bread has it all!

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Ingredients

• 2 eggs (OR 2 Tbs. flaxseed meal steeped in 6 Tbs. very warm water until viscous)
• 1/4 cup mild cooking oil (like avocado, sunflower, safflower) OR melted palm or vegetable shortening
• 2 mashed bananas (1 cup) OR 2/3 cup applesauce
• 1 1/3 cup pumpkin purée (canned or fresh, cooked see how here)
• scant 1/2 cup honey OR agave nectar
• 1/4 cup granulated cane sugar OR unrefined coconut palm sugar
• 1/4 cup brown sugar OR unrefined coconut palm sugar
• 2 1/2 cups (337 grams) gfJules® All Purpose Gluten Free Flour
• 2 Tbs. flaxseed meal (OR equal parts gfJules® All Purpose Gluten Free Flour)
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 Tbs. pumpkin pie spice
• 1/3 cup dried or fresh cranberries, chopped (optional)
• 1/4 cup chopped pecans or walnuts (optional)

Instructions

Preheat oven to 350º F (static) or 325º F (convection).

Combine the eggs, oil, banana, pumpkin, honey and sugars. Mix on medium speed until the granulated sugars are well-blended and the batter turns a lighter color and consistency.

Whisk the dry ingredients separately, then stir into liquids just until fully integrated, adding cranberries or nuts last, if using.

Pour into a greased 10 x 4 or 9 x 5 loaf pan or 5 small loaf pans or muffin tins. This bread is very moist and dense and works best in smaller loaf pans or muffin tins. For Thanksgiving, this recipe is particularly fun to make in mini-muffin pans to set out on the table for munchies before the meal!

Bake for approximately 55 minutes for the loaf, 40 minutes for the smaller loaves, 20–25 minutes for the muffins and 15 minutes or so for the mini-muffins. Insert a toothpick into the center of the bread to determine when done (it should have reached 200°F internal temperature).

Cool the loaves in the pans for at least 10 minutes before removing from the pans to fully cool.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I hope you love this recipe, too!

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