Gluten Free Pumpkin Banana Bread

Gluten Free Pumpkin Banana Bread

Who knew banana and pumpkin could pair so well together? We didn’t until we made this tasty spiced bread. A twist on the traditional pumpkin or banana bread, we created our own recipe for gluten free pumpkin banana bread and it’s tasty! Heat a thick slice with a smear of butter for breakfast or a snack. Or add a scoop of vegan vanilla ice cream for a healthier dessert. Mmm.

Gluten Free Pumpkin Banana Bread

Makes two loaves


  • 1½ cup gluten free oat flour
  • 1 cup brown rice flour
  • ¼ cup tapioca starch
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • ½ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 can organic pumpkin puree
  • 2 large bananas, mashed
  • ¾ cup brown sugar
  • 2 tablespoons honey
  • ⅓ cup coconut oil melted and cooled
  • 2 teaspoons vanilla
  • ½ teaspoon lemon juice
  • ½ cup milk or milk alternative
  • ½ cup pecans, chopped
  • ½ cup golden raisins


  1. Preheat your oven to 375 F. Grease two loaf pans and set aside.
  2. In a mixing bowl, add the oat flour, brown rice flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and spices. Whisk to combine and set aside.
  3. In another mixing bowl, whisk together the bananas, pumpkin, brown sugar, coconut oil, vanilla, eggs, lemon juice, honey, and milk.
  4. Slowly add the dry ingredients to the wet ingredients, stirring until almost combined.
  5. Add the raisins and pecans and fold into the mixture.
  6. Divide the mixture evenly between the two loaf pans. Bake for 50-60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.


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