gluten free pumpkin banana bread

Name: gluten free pumpkin banana bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 bananas (mashed); 1/2 cup butter (softened); 2 eggs; 3 tbsp buttermilk; 1 cup granulated sugar; 1 cup gluten free flour; 1 tsp baking soda; 1 tsp ground cinnamon; 1 tsp pumpkin pie spice; 1/4 cup pumpkin seeds (for topping (optional))

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gluten free pumpkin banana bread is the perfect treat to make during the fall and winter. it's moist, fluffy and filled with a scrumptious pumpkin spice flavor.

slices of gluten free pumpkin banana bread

this is the best recipe to make during the fall and winter. the pumpkin spice will get you in a cozy mood when paired with a comforting banana bread.

besides being delicious, the batter comes together easily. the longest wait is letting the batter rest before transferring it to the loaf pan.

i like to add pumpkin seeds on top for a nice crunch, but you don't have to add them!

this recipe is gluten free friendly but can also be made using regular all purpose flour. all of these ingredients can be easily found during the fall and winter months.

main ingredients

gluten free pumpkin banana bread ingredients

why should you make this pumpkin banana bread?

this pumpkin banana bread is absolutely delicious. pairing pumpkin spice with the perfect banana bread recipe is a slice of heaven.

the banana bread is moist with the perfect texture in every bite. the buttermilk helps create that moist texture without making the loaf dense. the addition of pumpkin spice elevates the banana bread and makes it perfect to enjoy during the holiday season.

this loaf is so delicious that it didn't even last 24 hours in our household!

how to make gluten free pumpkin banana bread

preheat the oven to 325 degrees F
peel and mash the ripe bananas
in a large mixing bowl, combine the wet ingredients
mix until combined
fold in the dry ingredients ⅓ cup at a time
mix until just combined
let the batter rest for about 1 hour
pour the batter into a loaf pan that is lined with parchment paper or sprayed with nonstick
bake until a toothpick comes out clean
let cool for 1-2 hours before slicing
enjoy

frequently asked questions

do i have to use gluten free flour?

nope! you can use regular all purpose flour at a 1:1 ratio.

do i have to use buttermilk?

you could use regular milk if you don't have buttermilk on hand. however, the best result will come from using buttermilk. this creates the perfect texture and moistness all throughout the gluten free pumpkin banana bread.

how do i get that line in the center of the loaf?

after you pour the batter into the loaf pan, spread it in an even layer. then take a knife and run it about ½ inch deep through the middle of the batter. once it bakes, you'll have the perfect middle line/opening that everyone loves!

how do i know it's done baking?

the bread is done baking when a toothpick comes out clean without any crumbs. the edges will be lightly browned.

how should i store leftovers?

store any leftovers in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.

if you try this recipe, please consider leaving a rating and comment at the end of this blog post! it is incredibly helpful to my small business and to your fellow readers.