Obsession-Worthy Gluten-Free Pumpkin Banana Bread

Breads, Breakfast, Desserts

there’s nothing cozier than a thick slice of pumpkin banana bread, especially when it’s extra fudgy, perfectly spiced, and drizzled with a sweet glaze that hardens just right.

this loaf is classic and nostalgic, yet a little healthier since it’s made with oat flour, almond flour, maple syrup, and coconut sugar.

it’s also naturally gluten free, so everyone can enjoy a slice of comfort. it’s truly divine!

taste + texture

this pumpkin banana bread is everything you want in a fall bake.

it’s moist and dense in the best way, with a fudgy crumb that melts in your mouth.

the ripe bananas add natural sweetness and softness, while pumpkin purée brings earthiness and seasonal warmth.

the glaze on top adds that old-school bakery-style crunch, which makes every bite a little extra indulgent.

why it’s healthier

instead of all-purpose flour and refined sugar in the base, this recipe uses a base of oat and almond flour plus natural sweeteners like maple syrup and coconut sugar.

you still get that classic flavor and texture you love, but with more fiber, healthy fats, and a gentler sweet profile.

for the glaze, you can use a powdered sugar replacement like lakanto monkfruit if you would like!

how to make it vegan

this bread is super easy to make vegan.

simply replace the eggs with two flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and rested until thick).

use a dairy-free milk for the glaze, and you’ve got yourself a completely plant-based loaf.

substitutions

flours: oat flour and almond flour give the best fudgy yet tender texture, but you can swap almond flour for an equal amount of additional oat flour if needed (though it will be slightly less rich and more dense).
sweeteners: swap maple syrup for honey if not vegan, or use all coconut sugar if you don’t have maple syrup.
nut butter: almond, cashew, or peanut butter all work. just make sure it’s runny for easy mixing.
spices: pumpkin pie spice is classic, but you can use just cinnamon if you prefer.

topping + add-in ideas

add chocolate chips, walnuts, or pecans to the batter for extra richness and crunch.
drizzle a little melted chocolate on top before or after the glaze sets for a bakery-style finish.
sprinkle crushed nuts or seeds over the glaze while it’s wet so they stick.

storage

if you’re serving the bread the same day, leave it at room temperature so the glaze stays perfectly set and slightly crackly.

if storing longer, place in an airtight container:

at room temp for up to 2 days.
in the fridge for up to 5–6 days (the glaze may soften slightly but the bread stays delicious).
you can also freeze individual slices without glaze for up to 2 months, then thaw and glaze later.

if you love Obsession-Worthy Gluten-Free Pumpkin Banana Bread, then try these other recipes from upbeetandkaleingitblog!

Healthier No Bake Reese’s Peanut Butter Cup Bars

Nourishing Banana Date Cobbler With Homemade Ice Cream

Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

No Bake Pistachio Cheesecake Brownie Cups

8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

No Bake Double Chocolate Bliss Rolls

The Best No Bake Peanut Butter Chocolate Cheesecake

Gluten-Free Peach Cobbler With Creamy Burrata Ice Cream

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

are you going to make Obsession-Worthy Gluten-Free Pumpkin Banana Bread!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.

also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!

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Obsession-Worthy Gluten-Free Pumpkin Banana Bread

Recipe by MaryCourse: Breads, Breakfast, Desserts

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

287

kcal

APPROXIMATE MACROS per slice
calories: 287
carbs: 45.6g
fat: 10.2g
protein: 7.4g
fiber: 4.8g

Ingredients

bread:
1 cup pumpkin purée
2 medium large ripe bananas, mashed (1 cup)
2 large eggs (or 2 flax eggs for vegan)
1/3 cup maple syrup
1/3 cup coconut sugar
1/4 cup runny nut butter (almond or cashew work best)
1 tsp vanilla extract or vanilla bean paste
1 1/2 cups gluten-free oat flour
1/2 cup almond flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
optional: 1/2 cup chocolate chips or chopped walnuts

glaze:
3/4 cup powdered sugar
1 1/2–2 tbsp milk of choice (start with less and add drops until pourable)
tiny squeeze of lemon juice

Directions

preheat oven to 350°f and line a 9×5 loaf pan with parchment paper or grease it well.
in a large bowl, whisk together pumpkin purée, mashed bananas, eggs, maple syrup, coconut sugar, nut butter, and vanilla until smooth.
in a separate bowl, mix oat flour, almond flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and sea salt. fold the dry ingredients into the wet until just combined. do not overmix.
pour the batter into the prepared loaf pan and smooth the top. bake for 48–50 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
for the glaze, whisk together powdered sugar, milk, lemon juice and optional vanilla until smooth and thick but pourable. drizzle over the cooled bread.
allow the glaze to set at room temperature for 30–45 minutes before slicing or pop in the fridge to set faster. slice and enjoy!!

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One Response

Matilde Lewis says:

September 30, 2025 at 2:47 pm

Can I make a protein version of this. I was thinking of trying to combine your high protein banana bread recipe with this one. Have you tried it?

I wasn’t sure if I should do 1/2 cup almond and 1/2 cup oat flour with 1 cup protein powder or just use the oat flour. Also what would you recommend for the baking soda and baking powder because the protein banana bread calls for 1/2 tsp of each while this says 1 tsp. The protein banana bread also has coconut oil, yogurt, and an extra egg. Do I need these?

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