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Two slices of banana pumpkin bread on a white cutting board.
5 from 8 votes

Gluten Free Pumpkin Banana Bread

Craving a sweet fall treat? This banana pumpkin bread brings together ripe bananas and seasonal pumpkin spice for a mouthwatering combo.
Prep Time: 10 minutes
Cook Time: 55 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 243 kcal

Ingredients

For streusel topping:

For the bread:

Instructions

Prepare the streusel topping:

  • Combine the gluten free flour, sugar, brown sugar, cinnamon and salt in a medium bowl. Whisk together until well mixed.
    ¼ cup (37 g) Gluten Free 1-to-1 Flour Blend, 2 Tablespoons (25 g) Sugar, 2 Tablespoons (27 g) Light Brown Sugar, ¼ teaspoon Cinnamon, Pinch Salt
  • Pour in the melted butter and stir together until the dry ingredients are incorporated but it still appears chunky.
    2 Tablespoons (28 g) Vegan Butter
  • Place the streusel topping in the refrigerator while you prepare the bread batter.

Prepare the bread:

  • Preheat the oven to 350 °F (177 °C). Line a 9x5 loaf pan with parchment paper.
  • Combine the gluten free flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a large mixing bowl. Whisk together until well mixed.
    1 ¾ cup (259 g) Gluten Free 1-to-1 Flour Blend, 1 Cup (200 g) Sugar, 2 teaspoons Baking Powder, 1 teaspoon Pumpkin Pie Spice, ½ teaspoon Cinnamon, ½ teaspoon Baking Soda, ½ teaspoon Salt
  • In a second smaller bowl, crack the eggs. Whisk the eggs until frothy, like soap bubbles.
    2 (100 g) Eggs
  • Add the oil, vanilla and non dairy milk to the beaten eggs. Whisk again until smooth.
    ⅓ Cup (66 g) Oil, 1 teaspoon Vanilla, ⅓ Cup (76 g) Non-Dairy Milk
  • Pour the wet ingredients into the dry. Fold together with a spatula about 10-15 strokes.
  • Divide the batter evenly between two bowls. Add the pumpkin puree to the first bowl and the mashed banana to the second bowl. Fold each together a few times until the puree is mixed in.
    ½ Cup (113 g) Pumpkin Puree, 1 Ripe Banana
  • Use a cookie scoop to place alternating scoops of batter in your loaf pan. Repeat until all batter is used. Use a butter knife to make a swirl in the top of the bread.
  • Sprinkle the chilled streusel topping over the bread.
  • Bake in the preheated oven for 50-55 minutes or until the top springs back when gently poked.
  • Remove from the oven and cool in the pan for 15 minutes before removing to cool completely on a wire rack.

Notes

NOTE: If you don’t want to swirl the batter, you can simply add both the mashed banana and pumpkin puree along with the wet ingredients in step 5. Then skip to step 8 and add the streusel topping.
STORAGE: Store leftover bread in an airtight container at room temperature for up to 4 days.  For warmer climates, store the container in the refrigerator.