Sweet gluten-free bread with pumpkin and banana is a soft, moist bake with a delicate autumn aroma. Inspired by classic gluten-free bread, this version leans towards a dessert-breakfast: the sweetness of honey and ripe banana combines with velvety pumpkin puree, cinnamon, and crunchy nuts (optional), creating a pleasant balance of sweetness and spicy flavors. Serve warm slices for breakfast with peanut butter, natural yogurt, or as a sweet snack for afternoon tea. The bake has a nice rustic appearance when sliced — the visible orange interior with a grainy texture from gluten-free flours and pieces of nuts, perfect for photography on a sweet blog.
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Preheat the oven to 175°C (top and bottom heat, no fan). Prepare a loaf pan measuring approximately 22 x 12 cm: line the bottom with baking paper and lightly grease the sides with coconut oil so the bread comes out easily after baking.
In a large bowl, weigh out almond flour (200 g), buckwheat flour (150 g), and tapioca starch (100 g). Add baking powder (10 g), salt (3 g), and cinnamon (5 g). Mix the dry ingredients thoroughly with a whisk or spoon, ensuring that the baking powder and spices are evenly distributed.
In a medium bowl, crack the eggs (240 g, 4 pieces) and lightly beat them with a whisk for 20–30 seconds, until the yolks and whites are combined. Add the pumpkin puree (200 g), mashed banana (120 g), honey (80 g), melted coconut oil (50 g), almond milk (120 ml), and apple cider vinegar (10 ml). Mix everything together with a whisk or a large spoon until the mixture is smooth.
Add ground flaxseed (30 g) and psyllium husk (10 g) to the wet mixture. Mix vigorously for 10–15 seconds, then set the bowl aside for 5–7 minutes — the psyllium and flaxseed will absorb some of the liquids and create a slightly gel-like consistency that binds the dough.
Pour the wet ingredients into the bowl with the dry ones (from step 2) gradually, mixing with a wooden spoon or spatula from the inside out until everything is combined. Stir until there are no visible dry lumps, but don't overdo it — too vigorous mixing will make the mixture too dense.
If you are using walnuts (80 g) and/or raisins (50 g), gently fold them into the batter with a spoon: you can chop the walnuts lightly beforehand, and if the raisins are hard, soak them in warm water for 10 minutes and drain.
Transfer the mixture to the prepared loaf pan and smooth the top with a wet spoon (dip the spoon in water, dry it, and glide it over the surface). If you are using nuts for decoration, place a few on top. Place in the preheated oven and bake for 50–60 minutes at 175°C. After 45 minutes, check every 5–7 minutes: insert a toothpick into the center — it should come out dry or with a few moist crumbs, but not wet.
After baking, remove the pan from the oven and set it on a rack for 15 minutes. After this time, gently remove the bread from the pan (use a knife carefully if the edges are slightly stuck) and leave it to cool completely on the rack for at least 1 hour before slicing. This allows the interior to 'set' and the slices will cut nicely.
Slice the bread into about 10 equal slices. Serve slightly warmed (10–15 seconds in the toaster or 30 seconds in the microwave), with peanut butter, Greek yogurt, extra honey, or fresh fruits. Sprinkle with additional cinnamon or finely chopped nuts.
If you want to make a honey-free version, replace honey with maple syrup 1:1; for a less sweet version, reduce honey to 40 g. You can also add 10 g of cocoa to the dry mixture for a chocolate touch.
Pumpkin as an ingredient in sweet baked goods has a long tradition in North American kitchens; pumpkin puree is often used in sweet breads and autumn cakes, adding moisture without increasing fat.
Serve slightly warmed, drizzled with a bit of honey and sprinkled with chopped nuts. It tastes great with cream cheese, peanut butter, or natural yogurt. For a contrast in textures, add a slice of fresh apple or pear.
Store chilled bread wrapped in plastic wrap or in an airtight container for up to 3 days at room temperature. Sliced pieces can be frozen for up to 3 months — thaw at room temperature or reheat in a toaster. To refresh a slightly dried slice, heat it briefly in the oven at 150°C for 5–7 minutes.
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