Gluten Free Pumpkin Banana Bread or Muffins

pumpkin banana bread


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. 

gfJulesThanksgivingEbook2020 v2 cover
gfJules Gluten Free Thanksgiving ebook

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!

gluten free banana pumpkin bread on place with butter

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

Make this delicious gluten free banana bread a part of your meal planning — it’s a great snack before the meal or sweet treat accompaniment for all your Turkey sides.
pumpkin banana bread

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!


  • 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)


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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Gluten Free Pumpkin Banana Bread or Muffins - gfJules

Gluten Free Pumpkin Banana Bread or Muffins



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  1. Jules, I can’t find a banana bread recipe. When I search it comes up pumpkin banana bread – I don’t want to make it with pumpkin – just bananas – can i substitute the pumpkin with all bananas?

    • Hi Kathy I would recommend just using my banana bread recipe instead for your holiday gifts, with or without the berries! Here’s the Banana Bread Recipe!

      • Jules, I hate to be a pain but when I highlight the banana bread recipe you reference it takes me to blueberry muffins ( that bananas in it)! Is it possible your banana bread recipe is no longer on your website? I’ve looked everywhere. I believe I have it memorized lol! However, I am going to make the blueberry muffins – they look beautiful. Thanks again

        • You’re not being a pain – it’s a banana bread recipe that I use to make blueberry muffins because it makes them lower fat to use the bananas! Without the blueberries, it’s just a banana bread recipe. The title is probably what’s throwing you off. Sorry if I’m making it confusing for you!

  2. Can I use all bananas? I usually make banana nut bread for Christmas presents so this year I want to make a gluten free one for my daughter. Or, same amt of bananas and applesauce instead of pumpkin? Thanks

    • Hi Kathy – I would recommend just using my banana bread recipe instead for your holiday gifts, with or without the berries!

    • Hi Vicki, the pumpkin is a mild flavor in this recipe – you should try it on him! Otherwise, you could use sour cream or applesauce (not watery) or a combination of both to replace the pumpkin.

    • Hi Bev, sorry to be delayed in responding. I was in Utah for a GF Expo this weekend! Did you get a chance to make the muffins???

  3. Is the pumpkin puree you used from a can? I prefer using fresh pumpkin, but in some recipes I’ve found I need to reduce the liquid, but not sure where to make that adjustment with these ingredients. Suggestions?

  4. Oh! Pumpkin, bananas and cranberries.
    All my favs together. I use organic
    coconut oil in baking all the times and
    it always works well. You have such
    wonderful receipes. Gluten free is eating at its best.

  5. I made the bread this evening! It was delicious!!! It was just a lot more moist than I anticipated so I cooked it an extra thirty minutes and over cooked the outside. No worries though, it was still insanely moist. Can’t wait to try french tost in the am with it!!!

    • Yes, with all that pumpkin and banana, it is insanely moist! But that makes it so yummy! French Toast with this recipe is a BRILLIANT idea! Thanks for the inspiration, Erica!!!

  6. This sounds like way too much sweetner for muffins or bread. Honey and agave both have more sweetening power than sugar, so you are essentially doing 2 to 1 ratio of flour to sweetner. For me, that is cake or cupcakes, not muffins or bread. Why not lower the calorie count? I’m pretty sure this recipe could have its sugar content reduced by half. I’m going to try it with that reduction. Everyone, including us celiacs, needs to concentrate on sugar consumption too. Obesity and diabetes are a national concern

    • Hi Leslie, feel free to cut back on the sweeteners in this recipe, if you like. In this proportion, the bread is not too sweet, but certainly you could add less. I found they didn’t have a lot of taste without some extra sweetness, but the muffins will work with less. Enjoy experimenting!

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