Banana Pumpkin Bread (Gluten Free)

I’ve been pretty absent from here lately, but I’m back! I’m in my final year of my program, and since my program is a condensed/accelerated one I’m definitely feeling the heat. When I do have some spare time, I have been spending it with Matt, my family, pups and baking of course!

Pumpkin is definitely one of my favourite flavours of fall. I love it all; pumpkin pie, lattes, ice cream, grilled pumpkin, you name it! Another one of my favourite treats has always been banana bread, so I decided to try and combine the two! The results: Ah-mazing.
 
 

I didn’t really know how this would turn out when I started it – I was a little worried that the pumpkin would make it too soft and that the bread wouldn’t bake properly with the gluten free flour. I was extremely happy and surprised with the results! This recipe makes two loafs of the most moist, cake-like banana bread. It’s amazing. I’m not just saying that either, my family said that it might be their new favourite treat. And lets be really, family never lies, right? I mean, they’re totally not biased! (Okay, they probably are. But I’m just repeating what they said here!)

Since our family is lactose intolerant in addition to being gluten free, I opted to use lactose free milk and cream; you don’t have to do this but just know that it works just as well if you do! I’m sure you could use regular, non-gluten free flour for this recipe as well for all of you people with regular tummies – I would just not use the xantham gum if you go this route.

Anyways, let’s hop to it!

Gluten Free Pumpkin Banana Bread

Gluten free pumpkin-pecan banana bread with cream cheese icing; the perfect treat for fall!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Cuisine Seasonal

Ingredients

  

Bread

• 1 ½ c gluten free all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• 2 c pumpkin puree
• 1/4 c cream
• 1/4 c milk
• 1 ½ c pecans chopped
• 1 tsp pure vanilla extract
• 3 bananas
• 1/3 c melted butter
• 3/4 c sugar
• 3 large eggs
• pinch of salt

Icing

• ¼ c cream cheese softened
• ¼ c icing sugar
• water

Instructions

 

Bread

• Mix the banana and butter together first
• Add all dry ingredients and mix
• Add in pumpkin puree and pecans, mix again
• Cover bread pans in tin foil (this makes clean-up easier), shiny side down
• Bake for 1 hour at 350F

Icing

• Beat together cream cheese and icing sugar (electric mixers work best for this) in a large bowl
• Add water 1 tsp at a time until your glaze reaches your desired thickness - I used about 2 tsps
• Once the bread is cool, pour the glaze over top and garnish with more chopped pecans

Keyword Gluten-free, Holiays

And there you have it! What are some of your favourite fall treats? I’d love to know! Last weekend I made Apple Crisp Pancakes, so stay tuned for that recipe sometime soon as well.