When the leaves start to fall, there’s a slight chill in the air and you find yourself reaching for a hoodie before reaching for your flip flops, you know it’s Pumpkin Time!
Of course that means it’s time for Pumpkin Pie, but what about all the other delicious treats you can make with this low fat, healthy and super tasty gourd? This recipe for moist and tasty Pumpkin Banana Bread is one of my favorites.
I’ve lifted it from my Jules Gluten Free™ Thanksgiving Ebook to share with you today so you can start getting creative with pumpkin too! (You can get all 20 delicious Gluten-Free Thanksgiving recipes instantly in my ebook!) Thanksgiving is right around the corner, so practice, practice, practice is your ally in preparing for your best Thanksgiving ever!
Make this delicious bread a part of your meal planning — it’s a great snack before the meal or sweet treat accompaniment for all your Turkey sides. Enjoy as muffins or bread!
Pumpkin Banana Bread
• 2 eggs (OR 2 Tbs. flaxseed meal steeped in 6 Tbs. very warm water until viscous)
• 1/4 cup vegetable oil or melted shortening (e.g. Earth Balance® Shortening Sticks)
• 2 mashed bananas or 2/3 cup applesauce (natural or no sugar added)
• 1/4 cup granulated cane sugar or unrefined coconut palm sugar
• 1/4 cup brown sugar or unrefined coconut palm sugar
• 1 1/3 cup pumpkin purée
• scant 1/2 cup honey or agave nectar
• 2 1/2 cups Jules Gluten Free™ All Purpose Flour
• 2 tsp. gluten-free baking powder
• 1/2 tsp. baking soda
• pinch of salt
• 1 Tbs. pumpkin pie spice
• 1/3 cup dried or fresh cranberries, chopped (optional)
• 1/4 cup chopped pecans or walnuts (optional)
• 2 Tbs. flaxseed meal (optional, but recommended)
Preheat oven to 350º F (static) or 325º F (convection).
Combine the eggs, oil, banana, pumpkin, honey and sugars. Mix on medium speed until the granulated sugars are well-blended and the batter turns a lighter color and consistency. Stir in the dry ingredients until well-mixed, then add the cranberries and nuts (if desired).
Pour into a greased 9 x 5 loaf pan, 5 small loaf pans or muffin tins (because this bread is so moist and dense, I prefer it as muffins or small loaves). For Thanksgiving, this recipe is particularly fun to make in mini-muffin pans to set out on the table for munchies before the meal!
Bake for approximately 55 minutes for the loaf, 40 minutes for the smaller pans, 20–25 minutes for the muffins and 15 minutes or so for the mini-muffins. Insert a cake tester into the center of the bread to determine when done.
Cool the loaves in the pans for at least 10 minutes before removing from the pans to fully cool.