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Cozy Gluten-Free Pumpkin Banana Bread: Easy Moist Loaf Recipe

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This incredibly moist and tender gluten-free pumpkin banana bread is the ultimate comfort food for chilly days. Made with simple ingredients like oat flour and almond flour, it’s a quick and easy recipe that’s perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ½ cups (180g) gluten-free oat flour
  • ½ cup (60g) almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 medium ripe bananas (about 1 cup / 240g mashed)
  • 1 cup (240g) pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) coconut oil, melted and cooled
  • ⅓ cup (80ml) maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup (90g) chocolate chips (optional)
  • ½ cup (60g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the parchment with coconut oil or non-stick spray.
  2. In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. You should have about 1 cup of mashed banana.
  3. To the mashed bananas, add the pumpkin purée, eggs, melted and cooled coconut oil, maple syrup, and vanilla extract. Whisk until smooth and well combined.
  4. In a large mixing bowl, whisk together the oat flour, almond flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold together until just combined and no streaks of flour remain. Do not overmix.
  6. If using, gently fold in chocolate chips and/or chopped nuts. Reserve a handful to sprinkle on top if desired.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter a few times to release air bubbles. Sprinkle reserved mix-ins on top.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown and springy to the touch.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment sling, lift the bread out and transfer to the cooling rack. Cool completely before slicing, at least 1 hour.

Notes

Do not overmix the batter to avoid a dense loaf. Use room temperature ingredients for best results. Let the bread cool completely before slicing to prevent crumbling. For a vegan version, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). For a nut-free version, replace almond flour with additional oat flour.

Nutrition

Keywords: gluten-free pumpkin banana bread, easy pumpkin banana bread, moist gluten-free bread, pumpkin banana loaf, gluten-free fall recipe

Find it online: https://spoonmira.com/cozy-gluten-free-pumpkin-banana-bread-easy-moist-loaf-recipe/