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Gluten Free Pumpkin Banana Bread

Fall flavor meets banana bread in this gluten free pumpkin banana bread. It’s the perfect way to use up old bananas and open cans of pumpkin.

Gluten Free Pumpkin Banana Bread. Recipe from @whattheforkblog |
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Gluten Free Pumpkin Banana Bread

You guys, I did it. Last year I started with the pumpkin in September, which was uncharacteristically early for me. This year, I cracked open my first can of pumpkin in August. Yep, August. And I’m not sorry.

I made three recipes with the one can of pumpkin – this gluten free pumpkin banana bread, chocolate chip pumpkin muffins (which I’ll share with you soon), and some pumpkin spice coffees just for the fun of it.

This wildly popular Gluten Free Pumpkin Banana Bread is a mix of two popular quick bread recipes - pumpkin bread and banana bread! Your fall baking starts here! This recipe can be made dairy-free or with regular milk. This easy gluten free quick bread recipe is from @whattheforkblog - visit for more! #glutenfree #dairyfree #fallbaking #pumpkin #pumpkinrecipes #easyrecipes #glutenfreebaking #fallrecipes #Fall #pumpkinbread #bananabread #pumpkinbanana #quickbread #bread

(photos and recipe updated August 2019)

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

I started working on this recipe last fall when I had some extra opened cans of pumpkin to use up after Thanksgiving. Since I always have over-ripe bananas (they’re seriously the bane of my existence), I thought I’d combine the two and make an easy breakfast bread.

Got overripe bananas but aren’t feeling the pumpkin yet? Try my double chocolate banana bread or gluten free banana oat muffins, you won’t regret it. If you’re ready for full-on pumpkin, my pumpkin chocolate chip bread or gluten free pumpkin muffins should hit the spot.

You could even my gluten free pumpkin bread – that one is new to the blog and it’s a crazy delicious classic loaf.

This wildly popular Gluten Free Pumpkin Banana Bread is a mix of two popular quick bread recipes - pumpkin bread and banana bread! Your fall baking starts here! This recipe can be made dairy-free or with regular milk. This easy gluten free quick bread recipe is from @whattheforkblog - visit for more! #glutenfree #dairyfree #fallbaking #pumpkin #pumpkinrecipes #easyrecipes #glutenfreebaking #fallrecipes #Fall #pumpkinbread #bananabread #pumpkinbanana #quickbread #bread

This gluten free pumpkin banana bread is so good. I love a good schmear of cream cheese on it. If cream cheese isn’t your thing, butter will do just fine. I’ve recently discovered lactose free cream cheese which we’re loving SO much more than the dairy free cream cheese.

Sometimes, it’s hard to really get a good non-dairy sub for something. While the dairy free cream cheese we usually use isn’t bad, it’s just not real cream cheese. Any way you eat it, it’s up to you. And it’s fantastic. Enjoy!

PS – Watch the video below and see for yourself just how easy it is to make! You can also see the video on Facebook where you can easily share it with your friends!

This wildly popular Gluten Free Pumpkin Banana Bread is a mix of two popular quick bread recipes - pumpkin bread and banana bread! Your fall baking starts here! This recipe can be made dairy-free or with regular milk. This easy gluten free quick bread recipe is from @whattheforkblog - visit for more! #glutenfree #dairyfree #fallbaking #pumpkin #pumpkinrecipes #easyrecipes #glutenfreebaking #fallrecipes #Fall #pumpkinbread #bananabread #pumpkinbanana #quickbread #bread

What People are Saying About This Pumpkin Banana Bread

Very moist and delicious. Will most definitely make again and again.

Delicious! Cooked a bit longer (70 minutes), maybe because I added a bit extra pumpkin. Best gluten free recipe I’ve tried since my kids’ celiac diagnoses. Thank you!

Loved it and it was even more delicious the next day. The only change I made was I used unsweetened macadamia milk instead of coconut milk. Excellent recipe!

Honestly so good and perfect for fall. I’m in love.
By far the best gluten free bread recipe i’ve ever tried. and that does say a lot.
Seriously the best banana bread I have ever had. You’d never know it’s gf, and everyone who has tried it when I make it wants the recipe.
So delicious! Raised beautifully! I used 2 bananas. This is now my favorite banana bread.
Fantastic! I love this and so does everyone in my house.
I make this recipe into muffins……so good!!!
Is SO good!! Going into my family recipe book!
Amazing so light and fluffy. I will defiantly make again.
Wonderful recipe! Tried adding chocolate chips on the second batch . . .turned out great!

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Gluten Free Pumpkin Banana Bread. Recipe from @whattheforkblog |

Gluten Free Pumpkin Banana Bread

4.75 from 70 ratings
Fall flavor meets banana bread in this gluten free pumpkin banana bread. It’s the perfect way to use up old bananas and open cans of pumpkin.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Print Rate Pin


  • 2 cups gluten free flour blend see notes
  • 1 teaspoon xanthan gum omit if your flour blend contains it
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup chopped walnuts optional
  • 1/3 cup avocado oil or canola oil
  • 2 large eggs room temperature
  • 2/3 cup milk or unsweetened coconut milk beverage
  • 1/2 cup pumpkin purée
  • 1/2 cup mashed banana about 1 medium-large
  • 2 teaspoons pure vanilla extract


  • Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray then line it with parchment paper.
  • In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar. Break up any large brown sugar clumps, and stir in the walnuts.
  • In a medium bowl, whisk together the oil, eggs, milk, pumpkin, banana, and vanilla.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared loaf pan and bake at 350 degrees for 55-65 minutes or until a tester comes out clean.



I use my Nightshade Free Gluten Free Flour Mix in this recipe but this flour blend works great too. You can use a 1:1 flour blend, just omit the xanthan gum if your blend already contains it.

Nutrition Information

Serving: 1g | Calories: 253kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 204mg | Potassium: 121mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1658IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg


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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Gluten Free Pumpkin Banana Bread. Recipe from @whattheforkblog |
Gluten Free Pumpkin Banana Bread. Recipe from @whattheforkblog |
Gluten Free Pumpkin Banana Bread. Recipe from @whattheforkblog |
4.75 from 70 votes (68 ratings without comment)

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Recipe Rating

  1. Heather Bigler says:

    I made this quick bread this afternoon because I had bananas to use up and leftover pumpkin after making homemade, paleo pumpkin spice coffee creamer. I made a few minor changes. First, I used maple syrup and chocolate chips for sweetness didn’t add nuts because we didn’t have any, and no milk was added which I felt wasn’t needed with four bananas, oil, and a can of pumpkin. In spite of these modifications, this bread came out delicious! It rose so high that part of this bread got caught on the top of the oven. I baked it for 50 minutes which was perfect because it isn’t dry. Thank you for this recipe!

  2. Lauraine Cox says:

    Can you use perfect flour blend in this recipe, it’s all I have. But this recipe sounds amazing

  3. Debra Leal says:

    Can you use almond flour for this recipe or casava flour? That is all I have at home at the moment.

    • Shay says:

      No, sorry. This won’t work with just almond flour or cassava flour. This recipe was developed to work with a rice flour / starch blend. If you only have almond flour or cassava flour, you might want to look for a paleo or grain free recipe.

  4. Kay Surawski says:

    Hi Sharon, your GF pumpkin banana loaf sounds delicious but can I substitute fresh pumpkin if so how would u make sure there wasn’t 2 much liquid , I’ve never come across tined pumpkin

    • Shay says:

      You can sub fresh puréed pumpkin. To get out some of the extra moisture, I would put the pumpkin in a cheesecloth lined sieve and let some of the liquid drain into a bowl.

      • Erica says:

        I like to roast my pumpkin in the oven. Cut the pumpkin in half, scoop out the insides and put the cut sides down on the sheet. Bake until a fork easily pierces through the skin. Once cool enough to handle, I use a spoon to scoop out the pumpkin. No extra liquid!

  5. Paula says:

    What would be a good substitute for Xanthan Gum in your gluten free recipes?

  6. Karen Pecora says:

    This is the best banana bread I have ever eaten! I followed the recipe exactly as written and we loved it! The next time I used the recipe I didn’t have any pumpkin so I used an extra 1/2 cup of banana. It was great too, but not as amazing. I use this recipe all the time – it is so much better than my non- gluten-free recipe.

  7. Judy says:

    5 stars
    I made this on Friday, took a plunge and doubled the recipe to make two loaves. It’s great, we really love it. It holds up really well in the fridge. It’s Sunday and it’s still great. I find different gluten free flours can act completely differently when baking causing a recipe to fail or be great. For this recipe I used Bobs Red Mill All Purpose Baking Flour, the main ingredient is garbanzo bean flour, then potato starch. It doesn’t contain any xanthan gum or guar gum. I added 2 tsp guar gum for the two loaves instead of xanthan gum, which doesn’t agree with me. I used coconut milk from a can of Goya Coconut milk. I’m sure it made the bread ‘heavier’ because the coconut oils in the can but the dense bread was what I wanted. I tossed in about ½ c. of chopped pecans too, for the double recipe. A Would recommend it to friends and certainly would make it for parties or gifts, no one would know it’s gluten free. Thanks for such a great recipe!

  8. Diana says:

    5 stars
    Amazing! So easy to mix up and so moist. We all loved it so much, I had to make more the next day!!

  9. Darla says:

    Oh my!! Made this today and couldn’t wait to have a slice as my kitchen was filled with the amazing aroma of pumpkin and banana while the bread was in the oven. It was worth the wait… Absolutely delicious!! Very moist and loved the combination of pumpkin and banana.

  10. Sofia says:

    Can you use regular flour, I don’t necessarily need to eat GF?

  11. betty says:

    DARN! Can’t find Xanthan Gum and wanna make NOW!!! 🙂

    • Sharon says:

      You can use Bob’s Red Mill 1:1 Baking Flour in this, that already contains xanthan gum. If you use a flour with xanthan gum in it, you can omit the amount I called for.

  12. kelly lindberg says:

    Vegan GF Version – I omitted the eggs and added a half banana more as substitute. Also substituted unsweetened almond milk as that’s all I had, added a quarter cup more pumpkin and used Walnut oil instead of avocado oil as it’s a little more neutral tasting, added a heaping teaspoon of pumpkin spice and it turned out great. And proof that you can do just about anything to this recipe and it’ll probably still turn out! Thanks for the recipe – it was a great finish after a light bowl of soup on this fall day!

  13. Sherry says:

    Awesome!! Hint of pumpkin with a hint of banana!! Made it with Erikas All Purpose GF flour mix recipe. You will never know its GF 🙂

  14. Anna says:

    This recipe looks great! I was just wondering if you used regular flour instead of gluten free would you need to use the xanthan gum?

  15. Erina says:

    Can’t wait to make this recipe!! By the way is there a need for the brown sugar or can it be omitted without changing the texture? I’m trying to use less sugar and more stevia. Thanks!

  16. Vicki says:

    This bread sounds delicious! I have 3 family members that are both gf and df and I thought this would be nice to make for them in mini loaf pans for Christmas. One also has a intolerance to coconut so I was planning on using almond milk but only have sweetened. Any suggestions on changes I could make so they don’t end up too sweet?

    • Sharon says:

      Hi Vicki – I haven’t tried this with sweetened almond work but it should work fine. This is not an overly sweet bread so using the sweetened milk probably wouldn’t make it too sweet but you could always but back on the granulated sugar and use 1/4 cup of that instead of 1/2 a cup 🙂

  17. Avril says:

    Hey there! I just found this blog last month and saved it to my favorites. I made the Gluten Free Peanut Blossom cookies today. They turned out just beautiful and some of the best gluten free cookies I have ever created! Ok, regarding the pumpkin banana bread…can I make these in small loaves? I have always made pumpkin bread but never gluten free but I am ready to give this recipe a try 🙂 Thanks for being so awesome and sharing your talents with us!

    • Sharon says:

      Yay, I LOVE those cookies – I’ll be making some tomorrow! These can definitely be made in mini loaf pans – it’ll probably take 5 mini pans. You can start testing them for doneness after 35 minutes and adjust your baking time from there. Thanks for reading my blog 🙂

  18. niki says:

    Do you use canned unsweetened coconut milk for this recipe?
    Looking forward to testing it out! I went overboard buying canned pumpkin and always have some overripe bananas laying around.

    • Sharon says:

      I use the unsweetened coconut milk from a carton found in the refrigerated section. If you happen to have an open can of coconut milk, you could use that.

  19. Carrie H says:

    I have this bread in the oven right now and it smells amazing! I’m afraid it won’t make it to Thanksgiving though. I tasted the batter and if that’s any indication (which I think it is) it’s going to taste as good as it smells. Thank you for the recipe!

  20. TESSA LYDIC says:

    I just mixed this up and it’s in the oven as I type! I can’t wait to try it out.

  21. jenna says:

    I don’t have xanthum gum – it is a ‘must have’?

    • Sharon says:

      Hi Jenna, xanthan gum is definitely a must have. Since I use a gluten free flour blend without it, the xanthan gum is essential in keeping the bread together. If your flour blend already contains xanthan gum, you can omit it.

  22. Rose Grossi says:

    Fantastic recipe!! Loved the taste, the texture and the moisture!!! Thank you!!

  23. Alison says:

    Hello! I’m not sure what I did wrong but my batter came overflowing out the top it’s huge! I used a 9×5 pan and correct measurements. Any ideas?? Thanks 🙂

  24. Lauren says:

    Love love love this recipe! Thank you so much for posting! I didn’t have xanthan gum so I used a flax egg in place of it, I also brushed the top with butter and sprinkled a mix of brown sugar, raw sugar, & cinnamon. It came out great! Moist, flavorful. My MIl couldn’t believe it was gf! This one’s a keeper for sure ❤️

  25. Abby Mayou says:

    You could not even tell this was gluten free. It was fantastic. Will definitely make it again…or have my daughter make it!!!

  26. alissa says:

    I just found this recipe. I had to sub olive oil for avocado, no walnuts and accidentally added too much vanilla, but it tasted great that way,, too!!

  27. Melissa says:

    Would I be able to substitute unsweetened coconut milk for a regular milk?

  28. Kristi says:

    What is the dairy free and lactose free cream cheeses that you use? My son recently had to go both df and gf and its next to impossible to find a good df cheese anything!

    • Sharon says:

      For other dairy free products, I prefer baking with So Delicious coconut milk, the one found in the refrigerated section. I don’t like baking with almond or other nut milks because of the taste. I also use the So Delicious coconut milk for frostings and icings for the same reason. For dairy free butter, I use Earth Balance (soy free) vegan butter for dishes where the butter isn’t heated (like in frostings, as a spread on bread, etc). If you have to bake or heat the butter, use Nutiva Shortening. Theirs is a combo of red palm oil and coconut oil and it’s really great. I find that if you bake with the vegan butter, it gives a slightly nutty flavor to the product. While it doesn’t taste bad, I don’t like having the flavor of the food altered. The only time I find that the vegan butter works without affecting the flavor is in really garlicky things like garlic bread. If you can use ghee, I would also suggest that although ghee is only lactose-free, not dairy free. Hope that helps and feel free to email me if you have more questions!

    • Sharon says:

      Hi Krisit,
      For completely dairy-free cream cheese, we use the Tofutti cream cheese since it’s the only one easily available to us. For lactose free, we use Green Valley Organics Lactose Free Cream Cheese. Their’s isn’t dairy free, just lactose free. I like them both and they’re both really good but I often use Tofutti since it’s easier for me to get as opposed to driving 30 min for the Green Valley products.

  29. Kimberly Munson says:

    I don’t understand what I did wrong! How many loaves does this recipe yield? I put the batter in a bread pan and it came out taller than the tower of Babel! Any ideas?

    • Sharon says:

      Hi Kimberly, did you use a 9×5 inch baking pan? This recipe yields 1 loaf in a 9×5 inch pan. The bread will rise close to the top but nowhere near overflowing or getting too tall for the pan, and will sink down a bit as it cools. You may have used a smaller loaf pan OR you may have used too much baking powder or flour.

      • Jackie says:

        My batter filled the pan about 7/8s full. I was too busy to worry about it, I figured it will taste good even if it isn’t perfectly cooked. But it cooked better than any gluten free quick bread I have made. It rose above the pan and the top cracked a bit, in a pretty way. It did sink down a bit, but it had an arch to the top. My pan was 9×5 on the top, but the base was smaller and was only 2 1/2 inches tall. So I think the pan size does make a difference in this recipe. I also think that gluten free things do better when you mix the batter well and maybe let it sit a minute, rather than ‘barely mix and throw it in the oven fast’, like you would for a regular flour mix quick bread. Maybe that affected how it filled my pan. Anyway, I was so thrilled with my results that I am buying your book! Thanks for working hard and sharing with us GF folks!