This easy Gluten-Free Pumpkin Banana Bread is vegan, allergy-free, ultra-moist, and delicious! Made with 9 simple ingredients, this recipe is quick, healthy, perfectly sweet, and spiced. Packed with real pumpkin and banana, you can enjoy this cozy seasonal treat for breakfast, dessert, or as a delightful snack!
Literally, what are we doing if we're not combining the two coziest quick breads into one? Naturally moist and sweet from real pumpkin and ripe bananas, which makes it perfect for a gluten-free recipe that needs extra moisture and an eggless recipe since pumpkin and banana are OG vegan egg replacements! This gluten-free pumpkin banana bread is a blank slate for any cozy add-ins you can dream of, but its simplicity is what makes it shine on its own!
Why You'll Love This Vegan Pumpkin Banana Bread
Simple, easy, no-fuss, this pumpkin banana bread is a perfect fall weekend baking activity! As long as you have a can of pumpkin and some ripe bananas, the 7 other basic pantry staples are already in your kitchen! It's healthy enough for breakfast but also sweet enough for dessert! Gluten-free, vegan, and allergy-free, so it makes a perfect gift to bring to friends and family, and I guarantee you'll be making more than one loaf once you taste this nostalgic, comforting combo! This recipe is:
- Gluten-Free
- Vegan & Vegetarian
- Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free, Corn-Free)
- Kid-Friendly
- Sugar-Free Optional
- Quick, Easy, & Simple 9 Ingredients
- Make-Ahead & Freezer-Friendly
- Breakfast, Brunch, Snack, or Dessert
- Perfect Edible Holiday & Hostess Gift
Ingredients For Pumpkin Banana Bread
- Gluten-Free Flour + Baking Powder: Your favorite all-purpose gluten-free flour and some extra baking powder will give you the best super fluffy and lifted quick bread loaf.
- Sweeteners: This bread has natural sweetness; however, not enough to seal the deal on its own. We're adding some rich molassesy dark brown sugar and a small amount of granulated sugar to tie everything together. You can use sugar-free granulated sweetener and sugar-free brown sugar to keep the bread added sugar-free.
- Pumpkin Puree: This recipe uses 1 cup of canned pumpkin. 100% real pumpkin flavor (make sure you use 100% pumpkin puree, not pumpkin pie filling!) adds natural moisture and binding without any liquid or egg substitutes.
- Banana: I used two medium-sized bananas for 1 cup of mashed banana. The banana adds natural sweetness (the pumpkin does not), eggless binding, and tons of flavor (and aroma)!
- Oil: To optimize the texture and crumb of this gluten-free and vegan loaf, 3 tablespoons of a neutral oil help keep it all together.
- Spices + Salt: You have some options in terms of cozy warming spices. I used cinnamon and a pinch of allspice. You can also use a pumpkin pie spice mix or nutmeg, ginger, cloves in any amount you'd like. Salt is there to activate the baking powder and to help bring out all the other flavors.
- Vanilla Extract: Sweet subtle notes of vanilla are another sweet quick bread essential!
Add-In Suggestions:
If you want to customize your pumpkin banana loaf a bit...here are some fun add-ins and topping suggestions!
- Chocolate Chips: Dark chocolate chips, semi-sweet, even vegan white chocolate chips! A classic fan-favorite you can't go wrong with.
- Pumpkin Seeds: You can mix in pumpkin seeds directly in the batter or sprinkle them on top! Of course, if you don't have nut allergies, you can use walnuts or pecans!
- Struseul: Struseul topping for a more indulgent loaf is never a bad idea! Just a little extra brown sugar, gluten-free flour, and cold vegan butter. You can follow the strusel directions from this blueberry bread recipe.
- Dried Cranberries: Any dried fruit will work, but cranberries are perfect for a cozy fall or winter theme!
How To Make Gluten-Free Pumpkin Banana Bread
- Add the gluten-free flour, sugars, baking powder, spices, and salt to a large mixing bowl.
- Whisk together the dry ingredients until smooth with no clumps.
- Mash the ripe bananas in a small bowl before adding the pumpkin, oil, and vanilla extract.
- Mix together the wet ingredients until smooth and combined.
- Add the wet ingredients to the bowl of dry ingredients.
- Mix everything together until you have a mostly smooth batter with no dry clumps of flour showing. Careful not to overmix.
- Add the pumpkin banana batter to an 8x4-inch loaf pan lined with parchment paper and smooth out the top so the batter is evenly distributed.
- Bake the loaf for 45-50 minutes at 350°F, until the top is firm and golden. Remove the bread from the oven and allow it to cool for 10-15 minutes in the pan before using the parchment paper to lift it out of the pan and letting it cool completely on a wire rack before slicing.
Recipes Tips & Tricks
- You can use a 9x5-inch loaf pan, just be aware that your bread will be slightly flatter and wider. Plus, you'll need to decrease the baking time by about 5-10 minutes.
- Lining your baking pan with parchment paper ensures the bread won't stick to the pan and you can easily lift it out (with easy clean-up too!). If you don't have parchment paper (get some), make sure you liberally grease all sides and corners of your baking pan before adding the batter.
- Be careful not to overbake the loaf. A toothpick poked in the middle should come out mostly clean, and the top and edges of the loaf should be golden brown.
- Make sure you let the banana pumpkin bread cool! I always chill in the fridge overnight before slicing! You can get perfect, clean, and mess-free slices when it's cold and then store and serve at room temperature!
Storage & Freezing Instructions
- Storage: A baked pumpkin banana bread can be stored at room temperature in a closed container for 4-5 days. Store it longer in the fridge for about 7-10 days in a closed container or plastic bag. I like to place a paper towel underneath and loosely on top of the loaf to prevent excess moisture buildup.
- Freezing: You can freeze the gluten-free loaf by slicing the entire loaf, wrapping, and freezing each slice individually, or slicing and pushing them back together, then tightly wrapping with foil, and then placing it in a plastic freezer bag. If you freeze the entire loaf, wrap it in foil and plastic, then place it in a freezer-safe storage bag. Defrost in the fridge overnight; individual slices can defrost quickly at room temperature. Frozen quick bread will be best if used within 4-5 months.
More Pumpkin Bread Recipes:
- Pumpkin Bread
- Chocolate Chip Pumpkin Bread
- Buckwheat Pumpkin Cornbread
- Pumpkin Zucchini Bread
- Tahini Chocolate Chip Pumpkin Bread
More Banana Bread Recipes:
- Classic Gluten-Free Banana Bread
- Funfetti Banana Bread
- Gingerbread Banana Bread
- Blueberry Yogurt Banana Bread
- Peanut Butter Espresso Banana Bread
- Strawberry Banana Bread
Gluten-Free Pumpkin Banana Bread (Vegan)
This easy Gluten-Free Pumpkin Banana Bread is vegan, allergy-free, ultra-moist, and delicious! Made with 9 simple ingredients, this recipe is quick, healthy, perfectly sweet, and spiced. Packed with real pumpkin and banana, you can enjoy this cozy seasonal treat for breakfast, dessert, or as a delightful snack!
- Prep Time: 5 Minutes
- Cook Time: 45 Minutes
- Total Time: 50 minutes
- Yield: 1 8x4 Loaf 1x
- Category: Breakfast, Dessert, Snack
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 Cups Gluten-Free All-Purpose Flour
- 2 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1 Tsp Pumpkin Pie Spice
- ¼ Tsp Salt
- ½ Cup Dark Brown Sugar (or preferred brown sugar sweetener)
- ¼ Cup Granulated Sugar (or preferred granulated sweetener)
- 1 Cup Pure Pumpkin Puree
- 1 Cup Mashed Ripe Banana (about 2 medium bananas)
- 3 TB Neutral Flavored Oil
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk the dry ingredients, including the gluten-free flour, baking powder, cinnamon, spices, salt, granulated sugar, and dark brown sugar, together until combined.
- In a small bowl, mash the banana and mix in the pumpkin puree, oil, and vanilla extract until smooth and combined.
- Add the wet banana pumpkin mixture to the whisked dry ingredients. Mix to combine until you have a thick batter without any visible white clumps of flour, careful not to overmix.
- Line an 8x4 loaf pan with parchment paper or grease the pan very well with oil. Pour the batter into the prepared loaf pan evenly, and smooth out the top.
- Bake the loaf in the oven for 45-50 minutes, just until a toothpick or metal cake tester comes out mostly clean. The top should be cracked and the edges should be golden.
- Remove the bread from the oven and let it cool slightly in the pan for 10-15 minutes before gently lifting the loaf out of the pan and placing it on a wire rack to cool completely before slicing.
Notes
- If using add-ins, fold them into the batter after mixing in the wet ingredients.
- If using a 9x5 loaf pan, you may need to reduce the cooking time by 5-10 minutes.
- Do not slice the loaf while it is still warm. I like to chill mine in the fridge before slices.
- Store leftovers at room temperature in a closed container for 5 days. Store it longer when placed in the fridge for about 7-10 days, wrapped loosely with paper towels in a closed container or plastic bag.
- Freeze the bread by first slicing the loaf, wrapping, and freezing each slice individually or together tightly with foil, and then placed in a plastic freezer bag. You can also wrap an uncut loaf. Defrost in the fridge overnight. Best if used within 4-5 months.
Nutrition
- Serving Size: 1 Slice
When you just can't decide on pumpkin bread or banana bread...just combine the two into one mouthwatering, delicious combo!
So tell me:
+ Okay, but which one actually is better? Pumpkin vs. Banana?
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Kristina
Made it last night and had some in the morning. I used coconut oil. The consistency is perfect! The amount of spice and sweetness is well balanced. I appreciate all the info on storage and freezing.😉 I will definitely make this again!
Rebecca Pytell
Amazing, bananas always make gf/v backed goods like quick breads have such a great texture and crumb!