Who doesn’t love something with pumpkin around the holidays? This gluten free pumpkin banana bread is also dairy free, and can easily be made vegan. Best of all? We add chocolate chips to make this appeal to even the pickiest of holiday crowds.
Pumpkin Banana Bread Gluten Free and Dairy Free
Who doesn’t love banana bread all year round? I know we do! In the fall, we like to add some pumpkin because after all, fall is pumpkin season!
This gluten free dairy free pumpkin banana bread has a delightful pumpkin flavor that isn’t too strong or overpowering.
We add some cinnamon to really give it that fall and holiday feel too!
Allergy friendly chocolate rounds out this delicious gluten free pumpkin banana bread, and makes it a total crowd pleaser.
This is the thing we bring everywhere we go in the fall!
How to Make Gluten Free Pumpkin Banana Bread
This gluten free pumpkin bread couldn’t be simpler to make. At the core of all of our gluten free baking is King Arthur Gluten Free Baking Mix. This stuff is the best. We’ve never gotten a complaint from anyone, and people are shocked to learn it is gluten free!
First, mix the wet ingredients. Start by mixing the banana and pumpkin.
This is a great bread to throw in the bowl of a stand mixer, use a hand mixer, or just mix with a good old fashioned whisk and spatula. Whichever way you choose, it will come out great.
Add the eggs, sugar, and oil, and make sure to combine well. That oil can be tricky sometimes!
Then combine the King Arthur Gluten Free Baking Mix, baking soda, and cinnamon in a small bowl, then gradually add to your wet mixture.
After that has been well combined, you have a major decision point.
To chocolate or not to chocolate?
Chocolate pieces really give this recipe something special. If you aren’t a fan, don’t worry, you can leave them out.
By the way, this recipe is also naturally dairy free, because we use coconut oil.
As a rule of thumb, you can pretty much swap butter in any form for coconut oil in baking. Some recipes have special considerations for the swap, but not a pumpkin banana bread like this.
Remember, you’ll never find any dairy or gluten in our recipes here, which brings me to my next point.
How to Make Vegan Gluten Free Pumpkin Banana Bread
You can easily make this gluten free pumpkin banana bread vegan by swapping out the eggs for your favorite vegan egg substitute.
When it comes to baking things like this, I prefer either applesauce or mashed sweet potato. Just use 1/4 cup of either per egg, so you would need a total of 1/2 cup of apple sauce or mashed sweet potato for this recipe.
Can I make Gluten Free Pumpkin Banana Muffins?
Of course! This recipe is great for muffins as well! Depending on if you make mini muffins, standard muffins, or large muffins, your cooking time will vary. Start with 20 minutes for mini muffins, 25 for standard muffins, and 30 for large muffins.
Be sure to cook until a toothpick comes out of the center clean!
You may also want to try mini loafs.
- 2 mashed bananas
- 1/2 cup pumpkin puree
- 2/3 cup coconut oil
- 2/3 cup white sugar
- 2 eggs, or egg substitute equivalent
- 1 teaspoon vanilla extract
- 1 3/4 cup King Arthur Gluten Free Baking Mix
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 1/2 cups allergy friendly chocolate chips and/or Chunks (optional)
- Preheat oven to 350F.
- Grease a l loaf plan with coconut oil and set aside.
- First, prepare the wet ingredients by mashing two bananas in a large bowl.
- Add the pumkin, and mix well.
- Add the coconut oil and mix well until combined.
- Add the sugar and egg (or egg substitute.
- In a smaller bowl combine the dry ingrdeitns: King Arthur Gluten Free Baking Mix, baking powder, and cinnamon and mix togeter well.
- Add the dry mixture to the wet mixture, and mix well until ingredeints are well incorporated.
- Stir in the chocolate chips, chunks, or pieces.
- Bake for 55-70 minutes, until a toothpick comes out clean.
If we're baking a vegan bread like this, we like to use either sweet potato or apple sauce as a egg substitute. Use 1/4 cup of applesauce or sweet potato per egg. Breads like this are very forgiving no matter how you would like to replace the egg.
We love chcolate chips in our banana bread, so we added them to our gluten free pumpkin banana bread! If you aren't a fan of chcolate, feel free to leave them out.
This bread is great served warm out of the oven, toasted, or room temperature.
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