Gluten Free Pumpkin Banana Bread

Pumpkin and banana are two of my favorite flavors to use in my gluten free cooking, so when I saw a King Arthur Flour recipe for Pumpkin Banana Bread I knew I had to give it a try.

The original recipe for this was not gluten free, but with a few changes I was able to adapt it and the results were really good.

This is perfect for the holidays and is another one of those recipes where no one will be able to tell it is gluten free.

 

 

Lynn's Kitchen Adventures
Lynn's (Gluten Free) Kitchen Adventures

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Comments

  1. With the holiday provinding so many other foods to eat, I’ve got bananas needing to be turned to bread. I just came to re-get your banana bread recipe, but this looks scrumptious. I am not a huge fan of banana like my family is, but I love pumpkin and banana bread is the only way I eat banana. I’ll restock pumpkin and let you know how it goes over.

  2. Salt is in the instructions, but not the ingredient list.

  3. This IS scrumptious! We couldn’t wait for it to cool after dinner, it smells so good. Anyway, it smells like banana but the combination of banana and pumpkin in the tasting is really good. Neither one dominates. I barely notice the cinnamon, so it’s probably just right for most people, but I like strong spices so I think next time I will try the traditional pumpkin pie spice combination. (Maybe the 3/4 instead of 1/2 teaspoon of salt may help boost that flavor too.)

    • I am so glad you enjoyed it! I also thought the combination was perfect together and made for a very moist bread. I agree you could easily add more cinnamon to this or even a pumpkin pie spice and it would be good. Thanks for letting me know you enjoyed it.

  4. It sounds good, but I would never have thought up that combination myself. I’ll have to give it a try and see what my family thinks.

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