Gluten-Free Pumpkin Banana Bread

This moist and soft pumpkin banana bread, combined with pumpkin spice, is everything you need for an Autumn inspired treat that’s gluten-free and healthy.

Last Sunday I found myself with a big bunch of spotty bananas and plenty of leftover pumpkin puree thanks to Halloween. And, seeing as autumn is one of my most-loved baking seasons, I decided to combine two of my favourite sweet bread recipes together to create a truly autumnal spiced bread. In fact, my vegan banana bread recipe was my true inspiration.

Adding the pumpkin puree and spice heightened its deliciousness, and this particular version is hands-down one of my favourite banana bread recipes I’ve made to date. That or, I’m just a sucker for anything autumn spiced.

So much so, I’ve created another loaf since making this one!

Vegan banana pumpkin bread

Although I haven’t tried a vegan-friendly version of this recipe myself, I would suggest for those interested to make the following switches:
– Butter > Vegan butter.
– Eggs > Chia seed eggs. Find out more about vegan egg substitutes here.
– Honey > Agave Nectar.

How to make banana bread

To make this recipe you’ll need two bowls, a saucepan, loaf tin and of course, your ingredients. But in terms of difficulty, this recipe is probably the easiest of them all! Just mix your dry ingredients together (same goes for you wet), pour the wet mix into the dry, stir, pour the batter into a loaf tin and bake in the oven for 60-65 minutes.

To make this recipe grain-free, I’ve used gluten-free flour (in aid of avoiding inflammatory foods since coming off the pill) which you can pick up in most supermarket stores. If however, grains aren’t a concern for you, then feel free to use wholemeal flour instead.

To make this recipe much healthier than the original, I’ve ditched the refined sugar and opted for something natural and healthier: organic raw honey. As for the butter, be sure to cook it as per the instructions. Trust me, it really does add depth to the overall flavour!

Anyway, I hope you love this recipe as much as I do eating it. Whether you enjoy it for breakfast, or with a dollop of nut butter as your afternoon snack, this gluten-free pumpkin banana bread is sure to be a treat in your household this autumn.

Gluten-free pumpkin banana bread

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Serves: 8-10 Prep Time: 10 minutes Cooking Time: 60 minutes 60 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the wet ingredients:
• 1/3 cup butter
• 1 can pumpkin puree
• 1/2 cup organic raw honey
• 2 eggs whisked
• 1 teaspoon vanilla extract
• For the dry ingredients:
• 1 + 3/4 cup gluten-free flour
• 1 + 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

Begin by preheating your oven to gas mark 4 and line a loaf tin with parchment paper.

Add your butter to a small saucepan and whilst stirring continuously, heat on medium until melted. Continue to stir until the butter starts to foam and turns an amber colour. Keep stirring. Once the butter starts to resemble a darker colour, remove from the heat and pour into a bowl straight away. This took me a couple of minutes.

In a separate bowl, add your dry ingredients together and mix. In another bowl, add your wet ingredients together and mix.

Slowly add the wet ingredients to the dry ingredients and stir until just combined - be careful not to over stir.  

Pour your mixture into the loaf tin and top with pop in the middle of the oven to bake for 60  minutes. I would recommend checking the bread after 55 minutes and if a knife comes out clean, remove it from the oven. Dependant on your oven temperature, your cooking time may differ to mine. 

Once baked, remove from the oven and leave to cool completely. Top with your favourite nut butter (optional but highly recommended) and enjoy!

This recipe will keep well in an airtight container for a few days.