This is the BEST Banana Pumpkin Bread to make during the fall and winter months. It’s moist, fluffy and filled with a delicious pumpkin spice and banana flavor.

slices of gluten free pumpkin banana bread

This is the best recipe to make during the fall and winter seasons.

The pumpkin spice will get you in a cozy mood, especially when paired with the comforting feelings of banana bread.

Besides being delicious, the batter comes together easily. The hardest part is having to wait for the batter to 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! You can also add any other seed or topping that you desire (but nothing too heavy).

This recipe is gluten-free friendly but can also be made using regular all purpose flour.

Main Ingredients

gluten free pumpkin banana bread ingredients

Why make THIS Banana Pumpkin Bread recipe?

This Banana Pumpkin Bread is absolutely delicious. By pairing pumpkin spice with the delicious mashed bananas it is a slice of heaven.

The 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, especially during the fall and winter.

This loaf is so tasty that it didn’t even last 24 hours in our household!

If you like banana bread, try my popular Buttermilk Banana Bread recipe.

How to Make Banana Pumpkin Bread

  1. Preheat the oven to 325 degrees F and line a loaf pan with parchment paper
  2. Mash the ripe bananas until mostly smooth, some clumps will remain
  3. Add in the butter, eggs, buttermilk and granulated sugar
  4. Mix until fully combined
  5. Fold in the gluten free flour 1/2 cup at a time. With the last 1/2 cup add the baking soda, cinnamon and pumpkin pie spice
  6. Mix again until just combined
  7. Rest the batter for 1 hour in the mixing bowl at room temperature
  8. Pour the batter into the loaf pan after the hour is up
  9. Spread in an even layer and use a knife to make a line down the middle
  10. (Optional) Sprinkle pumpkin seeds on top
  11. Bake for ~1 hour (rotating the loaf pan 180 degrees halfway through)
  12. Remove from the oven when a toothpick comes out of the center clean with no batter on it
  13. Let cool in the pan for 30 minutes then transfer to a cooling rack to cool completely
  14. Slice and enjoy!
Pumpkin Banana Bread in the loaf pan
Pumpkin Banana Bread in the loaf pan
Banana Pumpkin Bread batter topped with pumpkin seeds
Banana Pumpkin Bread batter topped with pumpkin seeds
Baked Pumpkin Banana Bread Loaf
Baked Pumpkin Banana Bread Loaf

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 in the banana pumpkin 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 1/2 inch deep through the middle of the batter. Once it bakes, you’ll have the perfect middle line/opening that everyone loves!

What’s the best way to know it’s done baking?

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

How can I store the leftovers?

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

You can also freeze the Pumpkin Banana Bread in a freezer safe container or bag for 1 month.

gluten free pumpkin banana bread
gluten free pumpkin banana bread slices

The BEST Banana Pumpkin Bread

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 12 slices
This is the BEST Banana Pumpkin Bread to make during the fall and winter months. It's moist, fluffy and filled with a delicious pumpkin spice and banana flavor.
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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)

Instructions
 

  • Preheat the oven to 325 degrees F and line a loaf pan with parchment paper
  • Mash the ripe bananas until mostly smooth, some clumps will remain
  • Add in the butter, eggs, buttermilk and granulated sugar
  • Mix until fully combined
  • Fold in the gluten free flour 1/2 cup at a time. With the last 1/2 cup add the baking soda, cinnamon and pumpkin pie spice
  • Mix again until just combined
  • Rest the batter for 1 hour in the mixing bowl at room temperature
  • Pour the batter into the loaf pan after the hour is up
  • Spread in an even layer and use a knife to make a line down the middle
  • (Optional) Sprinkle pumpkin seeds on top
  • Bake for ~1 hour (rotating the loaf pan 180 degrees halfway through)
  • Remove from the oven when a toothpick comes out of the center clean with no batter on it
  • Let cool in the pan for 30 minutes then transfer to a cooling rack to cool completely
  • Slice and enjoy!

Nutrition

Serving: 1slice, Calories: 204kcal, Carbohydrates: 29g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 167mg, Potassium: 101mg, Fiber: 2g, Sugar: 20g, Vitamin A: 296IU, Vitamin C: 2mg, Calcium: 22mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, Dessert, Snack
Cuisine: American
Keywords: banana bread, banana dessert, banana pumpkin bread, buttermilk banana bread, Dessert, holiday baking, pumpkin banana bread, pumpkin bread, pumpkin treats

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.