Almond Pumpkin Banana Bread: A Perfect Gluten-Free Treat

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Are you looking for a delicious, moist, and gluten-free quick bread that combines the flavors of fall? Look no further than almond pumpkin banana bread. This recipe combines the natural sweetness of ripe bananas, the richness of almond flour, and the seasonal charm of pumpkin puree into a delightful loaf that’s both healthy and satisfying.

Almond flour pumpkin banana bread - gluten-free, low-carb homemade loaf

Why Choose Almond Pumpkin Banana Bread?

This bread isn’t just tasty; it’s also packed with nutrients. Almond flour provides a gluten-free, low-carb base rich in protein and healthy fats. Coupled with the fiber and antioxidants from pumpkin puree and the potassium-packed sweetness of bananas, this loaf is a healthier alternative to traditional banana breads.

  • Almond flour: Low-carb, rich in vitamin E and magnesium, and naturally gluten-free.
  • Pumpkin puree: High in vitamins A and C, antioxidants, and dietary fiber.
  • Bananas: Natural sweetness, potassium, and essential vitamins like B6.

Ingredients That Make This Recipe Shine

To create the perfect loaf, you’ll need a balance of wet and dry ingredients. Here’s a breakdown of the star players:

Dry Ingredients

  • Almond flour: Use blanched almond flour for a finer texture.
  • Baking soda: Ensures the bread rises properly.
  • Spices: Cinnamon, nutmeg, and pumpkin pie spice add warmth and depth.
Dry Ingredients

Wet Ingredients

  • Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling.
  • Overripe bananas: The browner the bananas, the sweeter and more flavorful your bread.
  • Sweetener: Options like honey, maple syrup, or coconut sugar complement the natural sweetness.
Ingredients for almond flour pumpkin banana bread, pumpkin puree, bananas

How to Make Almond Pumpkin Banana Bread

This recipe is simple, but a few tips can help you achieve perfection every time.

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
  2. Mix the dry ingredients:
    • In a large bowl, combine almond flour, baking soda, and spices.
  3. Prepare the wet ingredients:
    • Mash bananas in a separate bowl and mix with pumpkin puree, eggs (or flax eggs for a vegan version), and your chosen sweetener.
  4. Combine and bake:
    • Gradually fold the dry ingredients into the wet mixture until well incorporated. Pour into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool and serve:
    • Let the bread cool for at least 10 minutes before slicing.

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