Gluten Free, Dairy Free Pumpkin Banana Bread (Revised: Added Egg-Free Version)

Posted by on Sep 26, 2011 in Breads | 0 comments

… Introducing Our Banana Bread Recipe to Autumn!

Gluten Free, Dairy Free PUMPKIN Banana Bread 2
This seasonal bread, with the perfect balance of pumpkin, spices, and cinnamon and the texture of a perfectly moist banana bread, is easy to make, delicious to eat, and a fun way to celebrate Autumn with friends. Though it does fall into the sweet bread category, it is not overly sweet. The texture, or “tooth” as some would say, is moist and buttery, but definitely not oily or “fatty” tasting. A great cup of coffee complements this Pumpkin Banana Bread very well for a delicious and seasonal start to your day … Yum!

No Dairy Bug No Gluten Bug Makes 1 loaf

Prep time: 10 minutes

Cooking time: 55-65 minutes, ovens vary

Oven: 325º

Rest time: 1 hour



2 cups gluten-free all-purpose flour, of your choice (I used Authentic Foods Bette’s Gourmet Four Flour Blend)

1 teaspoon Xanthan gum

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon pumpkin pie spice

1/2 cup Earth Balance Buttery Spread – Soy Free, (red tub)

1 cup granulated sugar

1/4 cup light brown sugar

1/2 teaspoon almond extract

2 eggs, at room temp

1 sm ripe banana, mashed, equal to 1/3 cup

1 cup canned pumpkin, Libby’s is gluten-free



Pre-heat oven to 325º. In medium size bowl, combine flour, Xanthan gum, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir with whisk to thoroughly mix all ingredients. Set aside.

In a stand mixer, or with a hand-held mixer, blend margarine and sugars. Mix on medium-high speed until sugars are mostly dissolved. Turn speed to low and add almond extract. Add eggs, one at a time, and increase speed to medium-high. Blend until the mixture is smooth and creamy, and has increased in volume just slightly. Scrape down inside of bowl. Turn speed to medium and add pumpkin and mashed banana. Blend just a bit longer to make sure you have a smooth consistency and all ingredients are mixed together completely.

With mixer on very low speed, slowly add in the flour mixture, one half cup at a time. Once all flour has been incorporated, increase speed to medium and blend just another minute. Scrape down inside of bowl. On low speed, mix to incorporate until the batter is completely smooth once again.

Line loaf pan with parchment paper, one complete sheet to cover bottom and all sides. Pour/spoon batter into pan. Bake at 325º for 55-65 minutes (ovens temps can vary), until top of loaf springs back in the center when you touch it, or when a toothpick inserted into center comes out clean. Transfer pan from oven to cooling rack, leaving loaf in pan, and cool for 10-15 minutes. Remove loaf from pan and parchment paper. Finish cooling loaf on rack until completely cooled.

Serving Suggestions:

This bread is flavorful and satisfying just as is, but is also very good with just a dollop of Rich’s RichWhip Whipped Topping. You can dust the whipped topping with just a sprinkle of cinnamon for a decorative flair.

You can even enjoy it with your favorite nut butter in a sandwich.

For French Toast, seasonally flavored and delicious, leave the bread out on the cooling rack overnight, exposed to air and not wrapped up. The next morning cut loaf into 1/2 inch slices. These will be delicate when dipping into egg mixture and transferring to pan, so use a spatula. Cook over a low heat to ensure the bread is warmed through completely and browned on both sides. Serve with margarine and pure maple syrup. What a tasty way to start your day!

Revision: For egg-free recipe, eliminate eggs, and use 1 Tablespoon whole flax meal and 3 Tablespoons water per egg called for in recipe. I needed to increase my baking time by 10 minutes.

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