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–+ large loaf or 5 small loaves

Gluten Free Pumpkin Banana Bread or Muffins

Combining the best of fall pumpkin flavors with moist banana bread, this gluten free pumpkin banana bread has it all!
4.50 from 10 votes
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Cuisine: Bread
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 1 large loaf or 5 small loaves
Author: Jules Shepard

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.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.