This recipe was originally published in 2015.
You can play with the pumpkin-to-banana proportions in this easy recipe to dial in just the right amount of either to suit your family’s tastes. When canned pumpkin is available, this will be one of your go-to recipes.
For more delicious recipes from Jules Shepard, pick up Free For All Cooking.
- 2 large eggs or egg substitute of choice
- ¼ cup canola oil
- 2 ripe bananas, mashed
- 1 1/3 cups pumpkin puree
- ¼ cup granulated cane sugar
- ¼ cup brown sugar
- Scant ½ cup honey or agave nectar
- 2½ cups Jules Gluten Free All Purpose Flour
- 2 teaspoons baking powder, gluten-free
- ½ teaspoon baking soda
- Pinch of salt
- 1 tablespoon pumpkin pie spice
- ¼ cup dried cranberries (optional)
- ¼ cup pecans or walnuts, chopped (optional; omit if making nut-free)
1Preheat the oven to 350°F (static) or 325°F (convection).
2Combine the eggs, oil, banana, pumpkin, sugars, and honey. 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.
3Pour into a greased 9 x 5-inch loaf pan, 4 small loaf pans, or lined muffin tins.
4Bake for approximately 45 minutes for the large loaf, 25-30 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.