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Pumpkin Roasted-Banana Quick Bread. Bursting with fall spices, pumpkin, apple cider and cranberries, this quick bread is a seasonal bread all will love. Gluten-free and gluten options. - BoulderLocavore.com

Pumpkin Roasted Banana Bread

This simple, moist quick bread sings 'fall' with roasted pumpkin, roasted banana, autumn spices and cranberries (or toasted nuts). It can be made ahead and frozen for later use or devoured on the spot!
Course Breakfast
Cuisine American
Keyword gluten free pumpkin banana bread, pumpking banana bread
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 16 (makes 2 standard size loaves)
Calories 341 kcal
Author Toni Dash


  • 1 cup packed Light Brown Sugar
  • 1 cup Granulated Sugar
  • 2/3 cup Vegetable Oil
  • 4 Eggs
  • 3 1/2 cups All Purpose Flour (I used King Arthur's Gluten Free blend)
  • 2 teaspoons Baking Soda
  • 1 1/2 teaspoons Salt
  • 1 1/2 teaspoons Ground Cinnamon
  • 3/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 2/3 cup Apple Cider (preferably fresh)
  • 15 ounces of Pumpkin Puree (either one can or click here for instructions on roasting)
  • 1 medium (1/2 cup yield) Roasted Banana (click here for roasting instructions)
  • 6 ounces Dried Cranberries OR toasted , chopped Nuts


  1. Preheat oven to 350 degrees. Grease 2 standard loaf/bread pans and set aside.
  2. In a large mixing bowl using a mixer (or with stand alone mixer) combine the sugars and vegetable oil. Beat on medium speed to combine.
  3. Add eggs one at a time, beating in between each one to fully combine. Set aside.
  4. In a separate large mixing bowl combine the flour, baking soda, salt and spices.
  5. Alternate adding the dry ingredients and apple cider to the sugar-oil mixture; beating on low speed after each addition to combine.
  6. Beat in pumpkin and banana. Stir in cranberries or nuts.
  7. Spoon batter evenly in the two loaf pans. Bake for 50-60 minutes (or until toothpick inserted comes out clean). NOTE: at 45 minutes add a sheet of foil over the top of each loaf to avoid overbrowning.
  8. Cool pans on cooling racks for 15 minutes. Turn out loaves onto cooling racks and allow to fully cool prior to slicing.
  9. NOTE: Bread can be frozen for later use by storing in an airtight freezer bag or container for up to 6 months. To defrost: Allow to warm at room temperature for 6 hours.

Recipe Notes

Adapted from Country Home magazine

Nutrition Facts
Pumpkin Roasted Banana Bread
Amount Per Serving
Calories 341 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g35%
Cholesterol 40mg13%
Sodium 377mg16%
Potassium 131mg4%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 34g38%
Protein 4g8%
Vitamin A 4195IU84%
Vitamin C 1.2mg1%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.