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Easy Gluten-Free Pumpkin Banana Bread Recipe (Best & Cozy)

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This cozy gluten-free pumpkin banana bread with almond flour is tender, moist, and packed with warm fall flavors. It’s quick to make, uses simple ingredients, and is perfect for breakfast or a snack.

Ingredients

Scale
  • 1 ½ cups blanched almond flour
  • ½ cup pumpkin puree
  • 1 medium very ripe banana
  • 3 large eggs, room temperature
  • ⅓ cup maple syrup or honey
  • ¼ cup melted coconut oil or avocado oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup chopped walnuts or pecans (optional)
  • ¼ cup dark chocolate chips (optional)
  • 2 tablespoons pepitas (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the exposed ends of the pan with a little coconut oil.
  2. In a large mixing bowl, mash the very ripe banana with a fork until mostly smooth with a few small lumps. You should have about ½ cup of mashed banana.
  3. Add the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract to the mashed banana. Whisk until smooth and well combined.
  4. In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, baking powder, and salt. Break up any clumps.
  5. Add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently until just combined. Do not overmix.
  6. If using, gently fold in walnuts, chocolate chips, or other add-ins. Reserve a handful for topping if desired.
  7. Scrape the batter into the prepared loaf pan and spread it evenly.
  8. Bake for 45-55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 30 minutes.
  9. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a cooling rack. Cool completely before slicing, about 1 hour.

Notes

For best results, use blanched almond flour (not almond meal). Let eggs come to room temperature to prevent coconut oil from seizing. Do not overmix the batter. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: gluten-free pumpkin banana bread, almond flour banana bread, pumpkin banana bread, gluten-free quick bread, fall baking

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