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
- 1/2 Cup Dark Brown Sugar (or preferred brown sugar sweetener)
- 1/4 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
