Easy Gluten-Free Pumpkin Banana Bread: Cozy Fall Loaf Recipe

Name: Easy Gluten-Free Pumpkin Banana Bread: Cozy Fall Loaf Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 10
Cuisine: American Baking
Ingredients: 1 3/4 cups Gluten-Free All-Purpose Flour (Ensure it's a good quality GF blend); 1/2 cup Granulated Sugar (Adjust to your sweetness preference); 1/4 cup Brown Sugar (Packed); 1 teaspoon Baking Soda; 1 teaspoon Ground Cinnamon; 1/2 teaspoon Pumpkin Pie Spice (Or a mix of nutmeg, cloves, and ginger); 1/2 teaspoon Salt; 1 cup Overripe Bananas (Mashed (about 2-3 medium bananas)); 1/2 cup Pumpkin Puree (Not pumpkin pie filling); 1 unit Large Egg; 1/4 cup Vegetable Oil (Or melted butter); 1 teaspoon Vanilla Extract

Discover this unique Gluten-Free Pumpkin Banana Bread recipe, first shared in 2016! A delightful blend of overripe banana and pumpkin puree creates a moist, cozy, and perfect fall loaf. Ideal for using up those cans of pumpkin puree, this recipe is a must-bake for a delicious autumn treat.

#Gluten-Free

#Pumpkin Bread

#Banana Bread

#Fall Recipe

#Easy Baking

#Dessert

Perfectly Sliced Pumpkin Banana Bread

Recipe Information

15m

Prep Time

55m

Cook Time

1h 10m

Total Time

Servings

Easy

American Baking

English

Nutrition (per serving)

250

Calories

Protein

40g

Carbs

Fat

Golden Brown Loaf Fresh from the Oven

Ingredients

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Moist and Flavorful Interior

Instructions

0/7 completed

1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. Line with parchment paper for easy removal if desired.
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2m
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Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. Line with parchment paper for easy removal if desired.
2m
Use non-stick spray for best results.
2
In a large bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, baking soda, ground cinnamon, pumpkin pie spice, and salt until well combined.
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3m
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In a large bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, baking soda, ground cinnamon, pumpkin pie spice, and salt until well combined.
3m
Sift dry ingredients for a lump-free batter.

3
In a separate medium bowl, mash the overripe bananas. Then, add the pumpkin puree, egg, vegetable oil, and vanilla extract. Whisk until smooth.
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4m
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In a separate medium bowl, mash the overripe bananas. Then, add the pumpkin puree, egg, vegetable oil, and vanilla extract. Whisk until smooth.
4m
The riper the bananas, the sweeter and more flavorful the bread will be.
4
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough loaf.
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2m
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Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough loaf.
2m
A few lumps are fine; don't strive for perfect smoothness.
5
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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1m
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
1m
You can sprinkle some extra sugar or nuts on top for added texture.

6
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
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55m
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Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
55m
Baking times can vary, so keep an eye on it.
7
Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve.
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15m
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Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve.
15m
Cooling completely ensures the bread sets properly and is easier to slice.