It all started when my friend Ashlee over at Elisabeth Creative Studio said, “you should make a pumpkin loaf, and I have a great banana bread recipe you could adapt to be gluten free” (because a banana bread recipe is pumpkin bread?! haha) Ashlee has quite the fall pumpkin spice obsession (just like practically everyone else… I mean, have you seen my latest posts?!) So we got our boys together, ages (almost) 2, 11 months, and 8 months, and we made pumpkin bread. I did mentioned we had 3 boys under the age of 2 in the same room while we were trying to bake, right?! #craycray #weareallstillalive So that being said we wanted to de-complicate the process any way we could. This recipe uses only one bowl! Mission accomplished. Less dishes = less mess = happier mommies. We managed to keep most of the flour in that one bowl, haha, and the boys sure had fun helping out (we’ll pretend they knew what was happening). It was super cute.
Now back to the bread… You’ll notice I don’t have a whole lot of bakery recipes on here because sadly I admit, I’m not the best baker. But that little voice inside my head reminded me to not be afraid to take whisks (you guys knew a cheesy pun was coming at some point in this post… common…). Gluten free baking can turn out a bit dry (another reason why I don’t bake very often), so using a banana gave me confidence in making the bread moist and also adding a bit of natural sweetness! Guess what. It worked. This bread was so moist and soft- I actually surprised myself that gluten free pumpkin bread could be this good. We got the approval of 2 year old Phoenix (y’all know kids are the most honest)- so it’s gotta be good, right?!
It’s not overly sweet, as it’s sweetened naturally with maple syrup, so the crumble topping definitely creates a bit of crunch and adds a bit of sweetness, but you could certainly have this bread without the crumble. Enjoy this bread with coffee for a grab-n-go breakfast, that is if the loaf makes it til the next morning… Hey, no judgement here! because it’s that good. Maybe I was just trying to impress my friend, 2 year old Phoenix, but my baking skillz were on point yesterday haha. Ashlee’s foundational recipe was a great guide, and like always, I put my little spin on it to really make it my own. Anyway, I think you’ll totally be smitten with this pumpkin bread, so go take a whisk!
Oh, and btdubbs… how fantastic is this chalkboard sign Ashlee made just for this post?! She’s such a talented artist. Definitely head over to her site and her IG page @elisabethcreative to check out her work and hire her for your next creative project! She may or may not have made me more cool signage for future posts… stay tuned!
- 1 banana
- 1/2 can pumpkin puree (NOT pumpkin pie)
- 1/3 cup Earth Balance butter, (softened)
- 1/4 cup unsweetened applesauce -OR- 1 egg
- 1/2 tsp pure vanilla extract
- 1/2 cup maple syrup
- 1 1/2 cup flour, (I used Bob's Redmill 1 for 1 Gluten Free Baking Flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/3 cup Enjoy Life Chocolate Chips
- 2 pinches salt
- 2/3 cup flour, (I used Bob's Redmill 1 for 1 Gluten Free Baking Flour
- 2 tbsp sugar
- 1 tsp cinnamon
- 3 tbsp Earth Balance butter, (softened)
- Preheat your oven to 375 degrees
- In a large mixing bowl, whisk together the dry ingredients and then add in the wet- including the banana
- ** NOTE: I actually left chunks of banana on purpose and it was delicious!
- Spray a loaf pan/dish with coconut oil and spoon in the batter, spreading it evenly
- Bake the loaf for about 15 minutes and then add the crumble topping and bake an additional 25-40 minutes, or until a toothpick stuck into the center of the loaf comes out clean
- In the same bowl, mix all ingredients together until a crumbly mixture forms
- ** NOTE: It shouldn't be wet and sticky
It's best to let it cool and set up a bit more (and the center won't seem as gooey)