Gluten-Free Pumpkin Banana Bread
Discover our easy gluten-free pumpkin banana bread recipe—moist, tender, and perfect for busy families! This gluten-free fall bread is packed with autumn flavors and topped with a crunchy streusel.
You know that cozy feeling when fall arrives and your kitchen suddenly smells like cinnamon and pumpkin spice? Well, this gluten-free pumpkin banana bread captures exactly that magic in one delicious loaf. I created this recipe on a crisp September morning when I had overripe bananas on the counter and an overwhelming urge to bake something warm and grounding for my family.
The beauty of this gluten-free pumpkin banana bread is how forgiving it is—whether you’re brand new to gluten-free baking or a seasoned pro, you’re going to nail it. The combination of mashed banana and pumpkin puree keeps every slice incredibly moist, while the crunchy walnut streusel on top adds that irresistible texture contrast we all crave.
Man, oh man, the smell alone is worth the 50 minutes of baking time! I promise you’ll find yourself slicing into this gluten-free fall bread before it even fully cools, sneaking little tastes while pretending you’re just checking if it’s done. (Spoiler: I do this every single time.)
Table of Contents
Easy Gluten-Free Pumpkin Banana Bread
Equipment
- Large mixing bowl
- Separate mixing bowl
- Rubber spatula
- 9×5-inch loaf pan
- Non-stick spray
- Parchment paper
- Fork
- Toothpick
- Wire rack
- Tin foil
Ingredients
For the Pumpkin Banana Bread
- ½ cup mashed overly ripe banana 1 large banana
- ½ cup pumpkin puree
- 3 large eggs room temperature
- ½ cup coconut oil melted
- ⅔ cup almond milk room temperature
- 2 tsp vanilla extract
- 1 cup brown sugar packed or coconut sugar
- 2 cups all-purpose gluten-free baking flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp sea salt
For the Streusel Topping
- ½ cup all-purpose gluten-free baking flour
- ¼ cup brown sugar packed or coconut sugar
- ¼ cup chopped walnuts
- 1 tsp cinnamon
- 2-3 tablespoons butter room temperature
Instructions
- Grab your largest mixing bowl and whisk together the mashed banana, pumpkin puree, room-temperature eggs, melted coconut oil, almond milk, vanilla, and brown sugar until the mixture is smooth and well combined. You’ll notice the batter is naturally golden and rich-looking—that’s the pumpkin working its magic!
- In a separate bowl, stir together the gluten-free baking flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly distributed. This step ensures your spices and leavening agents are spread throughout the flour, so you won’t end up with random cinnamon pockets in your bread.
- Pour all the dry ingredients into your wet mixture and use a rubber spatula to gently fold everything together until you don’t see any dry flour spots. The batter should come together in about 10–15 gentle folds—don’t overmix, as this can make your gluten-free pumpkin banana bread dense and heavy. Now let the batter rest for 10–15 minutes; this resting period helps the gluten-free flour absorb the moisture and sets you up for a tender crumb.
- While the batter rests, preheat your oven to 350°F and grab a 9×5-inch loaf pan. Spray it with non-stick spray and line it with parchment paper for effortless removal. Once the oven hits temperature, carefully pour your batter into the prepared pan, smoothing the top gently with your spatula.
- In a small bowl, combine the gluten-free flour, brown sugar, cinnamon, and chopped walnuts. Add your room-temperature butter piece by piece and use a fork to mash and combine until you’ve got a crumbly, sandy texture with some pea-sized clumps. Sprinkle this gorgeous topping evenly over the batter, and you’re ready to bake!
- Bake uncovered for 30–40 minutes at 350°F, until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs. At this point, cover the loaf loosely with tin foil to prevent the top from browning too much, then return it to the oven for another 15–20 minutes until fully baked through. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
Gluten-Free Pumpkin Banana Bread Ingredients
| For the Bread | Measurement |
|---|---|
| Mashed overly ripe banana | ½ cup (1 large banana) |
| Pumpkin puree | ½ cup |
| Eggs (room temperature) | 3 large |
| Coconut oil (melted) | ½ cup |
| Almond milk (room temperature) | ⅔ cup |
| Vanilla extract | 2 tsp |
| Brown sugar or coconut sugar (packed) | 1 cup |
| All-purpose gluten-free baking flour | 2 cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Cinnamon | 1 tsp |
| Pumpkin pie spice | 1 tsp |
| Sea salt | ¼ tsp |
| For the Streusel Topping | Measurement |
|---|---|
| All-purpose gluten-free baking flour | ½ cup |
| Brown sugar or coconut sugar (packed) | ¼ cup |
| Chopped walnuts | ¼ cup |
| Cinnamon | 1 tsp |
| Butter (room temperature) | 2–3 tablespoons |
Gluten-Free Pumpkin Banana Bread Instructions
Step 1: Mix the Wet Ingredients
Grab your largest mixing bowl and whisk together the mashed banana, pumpkin puree, room-temperature eggs, melted coconut oil, almond milk, vanilla, and brown sugar until the mixture is smooth and well combined. You’ll notice the batter is naturally golden and rich-looking—that’s the pumpkin working its magic! Set this bowl aside while you prep the dry ingredients.
Step 2: Combine Dry Ingredients
In a separate bowl, stir together the gluten-free baking flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly distributed. This step ensures your spices and leavening agents are spread throughout the flour, so you won’t end up with random cinnamon pockets in your bread. Give it a good mix, especially in the corners of the bowl.
Step 3: Unite Wet and Dry
Pour all the dry ingredients into your wet mixture and use a rubber spatula to gently fold everything together until you don’t see any dry flour spots. The batter should come together in about 10–15 gentle folds—don’t overmix, as this can make your gluten-free pumpkin banana bread dense and heavy. Now let the batter rest for 10–15 minutes; this resting period helps the gluten-free flour absorb the moisture and sets you up for a tender crumb.
Step 4: Prepare the Pan and Preheat
While the batter rests, preheat your oven to 350°F and grab a 9×5-inch loaf pan. Spray it with non-stick spray and line it with parchment paper for effortless removal (seriously, this saves so much frustration). Once the oven hits temperature, carefully pour your batter into the prepared pan, smoothing the top gently with your spatula.
Step 5: Make the Streusel Topping
In a small bowl, combine the gluten-free flour, brown sugar, cinnamon, and chopped walnuts. Add your room-temperature butter piece by piece and use a fork to mash and combine until you’ve got a crumbly, sandy texture with some pea-sized clumps. Sprinkle this gorgeous topping evenly over the batter, and you’re ready to bake!
Step 6: Bake in Two Stages
Bake uncovered for 30–40 minutes at 350°F, until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). At this point, cover the loaf loosely with tin foil to prevent the top from browning too much, then return it to the oven for another 15–20 minutes until fully baked through. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Substitutions for Your Gluten-Free Pumpkin Banana Bread
Using Regular All-Purpose Flour (Not Gluten-Free)
If you’re baking for folks without gluten concerns, swap the gluten-free flour for regular all-purpose flour in both the bread and streusel. The ratio stays exactly the same, and you’ll get an equally tender result—this gluten-free pumpkin banana bread recipe adapts beautifully! Just know that regular flour may absorb slightly less liquid, so keep an eye on the batter consistency as you mix.
Dairy-Free Butter Alternative
Can’t use regular butter for your streusel? Use a dairy-free butter substitute or coconut oil in the same amount. The texture will be equally crumbly and delicious, and your topping will still caramelize beautifully during baking. You won’t notice a difference in the final result—I promise!
Egg-Free Option
To make this recipe egg-free, replace the 3 eggs with 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, allowed to sit for 5 minutes) or your favorite commercial egg replacer. The crumb will be slightly different—a touch less fluffy—but still incredibly moist thanks to the banana and pumpkin. Your gluten-free fall bread will still be delicious and keeps beautifully in the fridge.
Oil-Free Baking
If you prefer to skip coconut oil, replace it with unsweetened applesauce in a 1:1 ratio, keeping everything else the same. Your gluten-free pumpkin banana bread with applesauce becomes even more moist and naturally sweet. The bread will be slightly denser, but it’s perfect for those looking to lighten things up without sacrificing flavor.
Troubleshooting Your Gluten-Free Pumpkin Banana Bread
Why Is My Bread Dense?
The most common culprit is overmixing the batter, which overworks the gluten-free flour and creates a heavy crumb. When you combine wet and dry ingredients, use gentle folds with a rubber spatula—you’re just looking to incorporate everything until no dry flour remains. If your bread still comes out dense, make sure you’re using a quality gluten-free flour blend that includes xanthan gum (or add ¼ teaspoon if your blend doesn’t include it).
The Top Is Burning but the Center Isn’t Cooked
This usually means your oven runs hot, or you forgot the foil covering halfway through. That’s exactly why the two-stage baking method (30–40 minutes uncovered, then 15–20 minutes covered) works so well for this gluten-free fall bread! If it keeps happening, lower your oven temperature to 325°F and add 10–15 minutes to the total baking time.
My Bread Is Too Dry
Overly ripe banana is key here—if your banana isn’t soft and fragrant, your bread will lean toward the dry side. Also, double-check your baking time; even a few extra minutes in the oven can dry things out. Your gluten-free pumpkin banana bread should have a toothpick with just a few moist crumbs, not a dry one.
The Streusel Isn’t Crunchy
Make sure your butter is at room temperature before you fork it into the flour mixture—cold butter won’t distribute evenly and won’t toast as nicely. You want visible crumbles, not a paste. If your streusel still seems soft after baking, it might need a minute or two longer in the oven next time.
Storage and Meal Prep
Room Temperature Storage
Keep your gluten-free pumpkin banana bread in an airtight container on the counter for up to 3 days. The loaf actually tastes even better on day two when the flavors have had time to meld and the crumb settles into that perfect tender texture. Slice it fresh and enjoy it as-is, or pop individual slices in the toaster for a warm, cozy breakfast.
Refrigerator Storage
For longer freshness, store your bread in an airtight container in the refrigerator for up to 5 days. This is my go-to method during fall when I’m making multiple loaves to have on hand. The cool temperature actually keeps the crumb incredibly moist, and the spice flavors become even more pronounced.
Freezing for Later
Wrap cooled slices individually in parchment paper, then place them in a freezer-safe container or zip-top bag for up to 3 months. Toast frozen slices directly from the freezer for a quick breakfast or snack—they thaw and warm up beautifully in just a few minutes. This is a game-changer for busy families who want that fresh-baked convenience year-round!
Make-Ahead Tip
You can mix the dry ingredients the night before and store them in an airtight container at room temperature. In the morning, simply mix your wet ingredients and combine everything—fresh bread in less than an hour. This works wonderfully when you’re planning a gluten-free pumpkin banana bread breakfast for a holiday gathering.
Serving Suggestions and Pairings
Classic Breakfast Moment
Slice your warm gluten-free fall bread and serve it with a generous spread of almond or peanut butter, drizzled with a touch of honey or maple syrup. The nutty richness complements the pumpkin spice beautifully, and you’ve got a breakfast that feels indulgent but is actually nourishing. Pair it with a steaming mug of coffee or chai tea for the ultimate cozy morning.
Afternoon Snack Upgrade
Toast a slice and top it with cream cheese (or a dairy-free alternative) for an elegant afternoon snack that feels like a treat. The tanginess of the cream cheese cuts through the sweetness of the bread perfectly, and suddenly you’ve got something worthy of offering guests. Well, I won’t judge if you enjoy a slice all by yourself with a cup of tea!
Dessert Reimagined
Serve a slice of this gluten-free pumpkin banana bread with a scoop of vanilla ice cream or a dollop of whipped coconut cream for an impressive fall dessert. The warm spices mingle beautifully with cold, creamy accompaniments, and it feels special enough for a dinner party. It’s my secret weapon for Thanksgiving when I want an alternative to traditional pie.
Lunchbox Favorite
Pack individual slices in your kids’ lunchboxes as an easy, nourishing treat they’ll actually be excited to eat. The natural sweetness satisfies that afternoon sugar craving without the guilt, and it’s so much better than packaged snack cakes. Plus, it transports beautifully without crumbling all over everything.
Variations on Gluten-Free Pumpkin Banana Bread
Kid-Friendly Version
If your little ones aren’t fans of texture, finely chop or pulse the walnuts in the food processor before adding them to the streusel, or leave them out entirely. Some kids also prefer less spice, so you can reduce the pumpkin pie spice to ½ teaspoon and the cinnamon to ¾ teaspoon. The bread remains moist and delicious, and you’ll have happy kids asking for seconds!
Dairy-Free Adaptation
Replace the almond milk with your favorite non-dairy milk (oat, coconut, or cashew work beautifully), and use a dairy-free butter for the streusel. Your gluten-free pumpkin banana bread recipe becomes completely plant-based without sacrificing any of that moist, tender texture. The flavor profile stays exactly the same—nobody will know it’s dairy-free unless you tell them!
Add Extra Spice
Love cozy fall spices? Stir in ¼ teaspoon of ground nutmeg and ⅛ teaspoon of ground ginger to the dry ingredients for extra warmth and complexity. You can also add ⅛ teaspoon of ground cloves if you’re feeling adventurous—it brings a subtle sophistication that makes people ask for your recipe. This version is perfect for serious pumpkin spice lovers!
Cranberry or Chocolate Chip Mix-In
Fold ¾ cup of tart dried cranberries or dairy-free chocolate chips into the batter right before pouring it into the pan. The bursts of tartness (if using cranberries) or chocolate melt beautifully throughout the bread, and they add visual interest to every slice. This variation keeps your gluten-free fall bread exciting even after you’ve made it multiple times!
FAQs About Gluten-Free Pumpkin Banana Bread
Can I use canned pumpkin pie filling instead of pure pumpkin puree?
I’d stick with pure pumpkin puree if you can find it, since pie filling has added sugar and spices that might throw off your flavor balance. However, if that’s all you have, you can use it—just reduce the brown sugar in the recipe to ¾ cup and omit the pumpkin pie spice. Your bread will still turn out delicious, just slightly sweeter!
Why does my gluten-free flour blend matter so much?
Different gluten-free blends have different absorption rates and xanthan gum content, which affects how the batter comes together. I recommend using a blend designed for baking (like Bob’s Red Mill or King Arthur), which gives you predictable, tender results. If your chosen blend doesn’t include xanthan gum, add ¼ teaspoon to prevent a crumbly texture.
How can I tell when the bread is perfectly baked?
Insert a toothpick into the center of the loaf—it should come out with just a few moist crumbs clinging to it, never completely clean and never dripping with wet batter. The top should be golden brown, and the edges should start to pull slightly away from the pan. Remember that gluten-free pumpkin banana bread will continue cooking slightly as it cools, so don’t overbake!
Can I double this recipe and make two loaves?
Absolutely! Simply double all the ingredients and divide the batter between two prepared loaf pans. Baking time stays roughly the same since you’re still baking at the same temperature, though you might need to add a minute or two. This is perfect if you’re stocking your freezer or hosting a gathering!
What’s the best way to reheat this gluten-free fall bread?
For the best results, wrap your slice in a damp paper towel and microwave it for 15–20 seconds, or toast it in a toaster oven at 300°F for about 5 minutes. This gentle reheating keeps the crumb tender and brings back that fresh-from-the-oven cozy feeling without drying things out. Avoid the regular toaster, which can make gluten-free baked goods a bit too crispy.
Is this recipe naturally sweetened, or does it have refined sugar?
This recipe uses brown sugar or coconut sugar for sweetness plus the natural sugars from banana and pumpkin. If you want to reduce refined sugar, you could experiment with coconut sugar or a blend of coconut sugar and maple syrup, though this will slightly change the texture. Most people find the sweetness level just right—not over the top, but satisfying!
A Final Word on Your Gluten-Free Baking Journey
Creating this gluten-free pumpkin banana bread has been one of my favorite kitchen discoveries, and I genuinely hope it becomes part of your regular rotation. Whether you’re still figuring out gluten-free baking or you’ve been doing it for years, this recipe meets you exactly where you are. It’s forgiving, it’s delicious, and it fills your kitchen with the kind of warmth that makes everything feel right in the world.
Want more simple gluten-free recipes that actually work? Explore our complete collection of beginner-friendly gluten-free bread recipes, or check out our easy dairy-free baking ideas to keep your fall gatherings inclusive and delicious. And if you’re looking for expert guidance on gluten-free substitutions, we’ve got you covered!
