You will keep making this banana pumpkin bread with chocolate chips, nuts, and seeds this fall season because it is so good.
For this delicious GF Banana Pumpkin Bread, I used Gluten-Free 1:1 Flour; however, if you are not allergic to or sensitive to gluten, you can use all-purpose flour.
The ideal quick meal is toasting a slice of bread, slathering it with butter, and having it for breakfast or brunch with coffee or tea in the morning. It makes a delightful and healthy snack for both children and adults.
It can either be made without sugar, as I did, or with regular sugar. My children love to devour this bread after exercise since it is so wonderful and packed with delicious flavors.
Also, it’s amazing after sitting in the fridge for a few hours. Although I can see how so many would rather enjoy it warm and toasty with butter and jam, or perhaps chocolate spread, I love it cold.
I would recommend this delicious sweet bread regardless of how you like it.
On a more personal note…
Well, I am not sure why I post mostly low-carb or gluten-free recipes here, but with the consumption of gluten-free baked goods, my stomach does not feel bloated and upset.
Over the past four years, I have been intermittently following a low-carb and keto diet. Therefore, when it comes to indulging in baked goods, I prefer to prepare gluten-free options for my household.
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Surprisingly, even though they may contain carbs, they don’t cause any discomfort to my stomach.
Since undergoing gallbladder removal surgery, I have diligently explored various food choices to determine what suits me best.
Anyway, during this process, I have realized that certain foods can be more harmful than beneficial, prompting me to reduce my consumption of red meat significantly, deep-fried food as well as carbs such as pasta, and various baked goods made from all-purpose flour, like pastries and bread, etc.
Nowadays, I only enjoy it sporadically, perhaps once every few months. Additionally, I make a conscious effort to steer clear of sugar, overly processed foods, all-purpose flour, and foods high in carbs.
Hey, friends, if you decide to make this easy Banana Pumpkin Fall Bread, please tag me on Instagram, Pinterest, and Facebook so I can see your tasty creations.
Happy Baking!
The pan that I used for this recipe was “2 Medium 8″ x 4″ Nonstick Steel Bread Loaf Pans” which you can find on Amazon.
Gluten-free Flour I used: Bobs Red Mill, 1 To 1 Gluten Free Baking Flour
RECIPES YOU MIGHT LIKE:
Banana Chocolate Chip Bread
Gluten Free Corn Muffins with Scallions
Gluten-Free Banana Cocoa Muffins
Banana Pumpkin Bread
This Banana Pumpkin Fall Loaf Bread is perfect for enjoying during autumn with its warm flavors of banana and pumpkin!
Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons coconut oil
- 3 tablespoon softened unsalted butter
- 2 large eggs, mixed
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour, Bob’s Red Mill 1:1 (or all-purpose flour)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Optional:
- 1/4 cup ground or chopped pecans, or other nuts
- 1/4 cup dark chocolate chips, plus for topping
- 1/4 cup semisweet chocolate chips, plus for topping
- 1/2 cup seeds, pumpkin seeds and sunflower salted seeds, plus of the top
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. You can use parchment paper to line up baking loaf pans. I use two smaller 8″ x 4″ Nonstick Steel Bread Loaf Pans, but you can use 9”x5” size.
- In a large mixing bowl, combine the mashed bananas, pumpkin puree, coconut oil, softened butter, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated.
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, salt, granulated sugar, brown sugar, and ground cinnamon. NOTE* YOU CAN USE STEVIA OR SIMILAR IF YOU DO NOT USE REGULAR SUGAR.
- Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Stir until just combined. No need to over-mix the batter.
- If desired, fold in any optional mix-ins like chopped nuts or chocolate chips. I like adding pecans or walnuts and salted seeds as well as two types of chocolate chips in the bread and on top. Make sure to reserve about a small handful of each to add to the top.
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula. As I said you can use parchment paper if you do not have a nonstick baking pan. NOTE* Also, you can make this one in the 9” Square Pan as well. It is just as good!
- Bake for approximately 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Once baked through and golden brown on top, remove from oven. Allow it to cool in the pan for about ten minutes, then transfer it onto a wire rack to cool completely before slicing. If you cut it too soon, it will become mushy.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 413Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 58mgSodium 307mgCarbohydrates 54gFiber 5gSugar 22gProtein 8g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.