Gluten Free Banana Pumpkin Bread

This mouthwatering banana pumpkin bread is an irresistible sweet treat, especially during autumn. Plus, baking it means that you'll have the warm aromas of cinnamon and pumpkin pie spice wafting through the kitchen. 

I love pairing a slice of this bread with my morning coffee, but it's an equally satisfying snack with an afternoon tea. It's delicious all on its own, but you can also add a pat of butter or a smear of cream cheese. 

If you've been looking for some baked goods that are sure to make it feel like fall at your house, this recipe is for you! And while you're at it, check out some other sweets with fall flavor, like gluten-free apple crumble, gluten-free sweet potato cinnamon swirl scones, and apple butter pie. 

Why You’ll Love Pumpkin Banana Bread

• Delicious - This moist bread channels all of the cozy fall flavors.
• Customizable - Make your own signature version of this bread with a variety of different add-ins or swaps. 
• Gluten-free and Dairy-free - With the use of alternative flours and non-dairy milk, this bread is entirely gluten-free and dairy free.

Ingredient Notes

• Gluten-Free Flour Blend - I used Bob's Red Mill 1-to-1 flour in this recipe. You can substitute with your favorite brand, but the outcome may change. Ensure your flour blend contains xanthan gum or a similar binder.
• Sugar - Granulated sugar works well for this bread. You can also use an alternative like coconut sugar.
• Baking Powder - This leavening agent helps to create the texture of the bread.
• Pumpkin Pie Spice - These spices impart lots of fall flavor.
• Cinnamon - This simple spice always pairs perfectly with pumpkin.
• Baking Soda - Baking soda works together with the baking powder to achieve a tender, moist crumb.
• Salt - Salt brings out the flavors of the spices and the sweetness of the sugar.
• Large Eggs - Eggs help to build the structure of the bread. If you’re trying to make this bread vegan, you can substitute flax eggs.
• Oil - Vegetable oil, canola oil, coconut oil, or avocado oil all work well - just choose one with a neutral flavor.
• Vanilla Extract - Vanilla balances out the ingredients in the bread.
• Non-Dairy Milk - Use any milk alternative that you like, from oat milk or soy milk to rice milk or cashew milk. If you're not dairy free, use regular milk in the same measure.
• Ripe Banana - Be sure that the banana is ripe so that it can be easily mashed. And since you only need one banana, you can put the rest of the bunch in the freezer for future banana bread recipes.
• Pumpkin Puree - Be sure to pick up the canned puree and not the pumpkin pie filling at the grocery store - or skip the store and make your own homemade pumpkin puree. And, since you’re only using a portion of the can, consider checking out my collection of recipes that use leftover pumpkin puree. 

For the streusel topping you will need: gluten free flour, brown sugar, granulated sugar, cinnamon, salt and vegan butter.

See recipe card for full ingredient list and quantities.

Storage

Store leftover banana pumpkin bread in an airtight container at room temperature for up to 4 days. If you live in a warm climate, you may want to store the bread in the refrigerator to keep the bananas from fermenting.

You can also freeze this bread for later. Once the loaf has cooled completely, wrap it in 2-3 layers of plastic wrap and place it in a freezer bag. Store for up to 3 months. Thaw overnight in the refrigerator before serving.

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