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The best gluten free bread filled with pumpkin and banana. Amazing healthy dessert.
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3.75 from 27 votes

The Best Gluten Free Pumpkin Banana Bread with Walnut Streusel Topping

Fluffy, moist and absolutely delicious! This gluten free and dairy free pumpkin banana bread is everything you never knew you needed!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, dairy free, gluten free
Keyword: dairy free pumpkin bread, gluten free bread, gluten free dessert, gluten free pumpkin bread, healthy dessert
Servings: 10 servings


  • whisk
  • Mixing bowls


for the pumpkin banana bread

  • ½ cup mashed overly ripe banana 1 large banana
  • ½ cup pumpkin puree
  • 3 eggs room temperature
  • ½ cup coconut oil melted
  • cup almond milk room temperature
  • 2 tsp vanilla extract
  • 1 cup brown sugar, packed or coconut sugar
  • 2 cup all purpose gluten free baking flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ tsp sea salt

for the streusel

  • ½ cup all purpose gluten free baking flour
  • ¼ cup brown sugar, packed or coconut sugar
  • ¼ cup chopped walnuts
  • 1 tsp cinnamon
  • cup dairy free butter room temperature


  • In a large mixing bowl, whisk together the mashed banana, pumpkin puree, eggs, coconut oil, almond milk, vanilla and brown sugar until smooth.
  • In another bowl, stir together the flour, baking powder, baking soda, salt and spices. Dump the dry ingredients into the wet and use a rubber spatula to stir until no dry spots remain. Let the batter rest for 10-15 mintues.
  • Meanwhile, preheat the oven to 350 F and prepare a 9x5 inch loaf pan with non-stick spray and parchment paper for easy removal. Pour the batter into the pan.
  • In a bowl, stir together the flour, brown sugar, cinnamon and chopped walnuts for the struesel. Add in the room temperature butter and use a fork to combine the ingredients until crumbles form. Sprinkle the topping over the batter and bake for 30-40 minutes. Remove and cover with tin foil and continue baking for additional 15-20 minutes. Let cool before serving. Store the bread in an airtight container for at room temperature for 3 days or in the refrigerator for 5 days.


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