Pumpkin Banana Bread
Do you love baking in the fall as the weather gets cooler and leaves change outside? This recipe is basically fall in the form of a sweet bread. It has a hint of cinnamon, nutmeg, ginger, cloves, and cardamom. The pumpkin makes the bread nice and moist and the banana adds sweetness. This makes a great breakfast, snack, or treat. Oh and it’s gluten and dairy free!
Pumpkin Banana Bread
This recipe smells like fall should. This recipe has a hint of spice, is perfectly moist, and just the right amount of sweet.
Servings: 10 slices
Ingredients
- 2 ripe bananas
- 1 egg
- 3 tablespoons coconut oil melted and cooled
- 1/4 cup coconut oil
- 1/4 cup brown sugar
- 2 tablespoon honey
- 1/2 cup pumpkin puree
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin spice
- 3 1/2 teaspoons baking powder
- 3/4 cup non-dairy milk
- 1 1/4 cup almond meal
- 1 1/4 cup gluten-free all-purpose flour
- 1 1/4 cup gluten-free oats
Instructions
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray with coconut or avocado oil.
- In a large bowl, mash the banana until smooth. Add in pumpkin, egg, coconut oil, cane sugar, brown sugar, and honey. Mix well.
- Then add the baking powder, sea salt, cinnamon, pumpkin spice, and non-dairy milk and mix again.
- Add the remaining dry ingredients and use a wooden spoon to mix until just incorporated.
- Pour the batter into the prepared loaf pan and bake for 1 hour 15 minutes (my loaf took 1 hour and 20 minutes). Begin checking after about an hour. Your bread is done when a toothpick inserted comes out clean. If your bread is getting too dark on top, you can wrap the top in aluminum foil to prevent it from burning while it continues to bake.
- Let the loaf cool and enjoy!
Notes
This recipe was inspired by Minimalist Baker.
Let me know in the comments below what you love baking in the fall!
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