Gluten-Free Pumpkin Banana Bread or Muffins

4 Posted on October 4, 2012 - by Jules Shepard

Categories: All, Appetizers, Breads, Breakfast Treats, Muffins, Recipes, Sides

Tags: , Allergy Friendly, Best Gluten Free Breads, Dairy Free, Earth Balance, GFCF, Gluten Free Quick Bread, Healthy, Vegan

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.

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This entry was posted on Thursday, October 4th, 2012 at 2:10 pm and is filed under All, Appetizers, Breads, Breakfast Treats, Muffins, Recipes, Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

14 Comments

We'd love to hear yours!

Ronda said: on October 4, 2012

Sounds perfect for fall. Do you have the nutritional analysis for this recipe? Thank you
Reply
Sabrina said: on October 5, 2012

This recipe looks awesome. What are your thoughts on substituting coconut oil for vegetable oil.
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- Jules said: on October 5, 2012
  
  Sabrina, coconut oil should work well here. Enjoy!
  Reply
Leslie said: on October 5, 2012

This sounds like way too much sweetner for muffins or bread. Honey and agave both have more sweetening power than sugar, so you are essentially doing 2 to 1 ratio of flour to sweetner. For me, that is cake or cupcakes, not muffins or bread. Why not lower the calorie count? I’m pretty sure this recipe could have its sugar content reduced by half. I’m going to try it with that reduction. Everyone, including us celiacs, needs to concentrate on sugar consumption too. Obesity and diabetes are a national concern
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- Jules said: on October 5, 2012
  
  Hi Leslie, feel free to cut back on the sweeteners in this recipe, if you like. In this proportion, the bread is not too sweet, but certainly you could add less. I found they didn’t have a lot of taste without some extra sweetness, but the muffins will work with less. Enjoy experimenting!
  Reply
Erica said: on October 5, 2012

I made the bread this evening! It was delicious!!! It was just a lot more moist than I anticipated so I cooked it an extra thirty minutes and over cooked the outside. No worries though, it was still insanely moist. Can’t wait to try french tost in the am with it!!!
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- Jules said: on October 5, 2012
  
  Yes, with all that pumpkin and banana, it is insanely moist! But that makes it so yummy! French Toast with this recipe is a BRILLIANT idea! Thanks for the inspiration, Erica!!!
  Reply
Diana said: on October 6, 2012

Oh! Pumpkin, bananas and cranberries.
All my favs together. I use organic
coconut oil in baking all the times and
it always works well. You have such
wonderful receipes. Gluten free is eating at its best.
Reply
Kim said: on October 11, 2012

Is the pumpkin puree you used from a can? I prefer using fresh pumpkin, but in some recipes I’ve found I need to reduce the liquid, but not sure where to make that adjustment with these ingredients. Suggestions?
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- Jules said: on October 11, 2012
  
  Great question, Kim! For this recipe, I used canned puree, but you could use fresh if you drained it first. Enjoy!
  Reply
Bev said: on October 13, 2012

How many normal-sized muffins will this recipe make? Thanks – I plan to bake this afternoon! b
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- Jules said: on October 15, 2012
  
  Hi Bev, sorry to be delayed in responding. I was in Utah for a GF Expo this weekend! Did you get a chance to make the muffins???
  Reply
Vicki said: on May 22, 2013

My 8 year old loves just banana muffins. Can you modify the recipe? Not sure he likes pumpkin. Thanks.
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- Jules Shepard said: on May 23, 2013
  
  Hi Vicki, the pumpkin is a mild flavor in this recipe – you should try it on him! Otherwise, you could use sour cream or applesauce (not watery) or a combination of both to replace the pumpkin.
  Reply