Gluten-Free Pumpkin Banana Bread 3 Easy Tips
A moist gluten-free bread combining pumpkin and banana flavors. Perfect for fall baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Quick Bread
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup pumpkin puree
- 2 ripe bananas, mashed
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- In a large bowl, mix pumpkin, bananas, coconut sugar, maple syrup, eggs, coconut oil, and vanilla.
- In another bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add dry ingredients to wet ingredients. Stir until just combined.
- Pour batter into prepared pan. Smooth the top.
- Bake for 50-55 minutes, until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas for best sweetness.
- Store bread in an airtight container for up to 3 days.
- You can freeze slices for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg