Gluten-Free Vegan Pumpkin Banana Bread!

I have to say a word or two about this recipe.

1st–You’re going to be sooooo tempted to eat this straight out of the oven while its hot, BUT RESIST!!  Don’t do it!! Unlike the usual pumpkin bread recipes, where you love a nice hot slice freshly baked, this recipe needs to sit in the refrigerator over night and even the following day, it is so moist and so good.

2nd–Just because it has pumpkin and banana in, don’t use that as an excuse to eat the whole loaf LOL.

I love Chocolate Covered Katie’s recipes.  You may want to check out her site as well.  She has some awesome desserts for the holidays.  Also, for an oil free option, I left out the oil and used almond milk and it was delicious!  Enjoy!

Add to Plan to Eat

Pumpkin Banana Bread


Course: Breads

Yield: Yield: 12-16 slices


  • 2 cups flour – I like oat flour (240g)
  • 1 tsp baking soda
  • 34 tsp baking powder
  • 34 tsp salt
  • 12 tsp each: cinnamon ginger, pumpkin pie spice
  • 1 12 cup mashed, overripe banana (360g)
  • 12 cup pumpkin puree (120g)
  • 12 cup pure maple syrup honey, or agave
  • 116 tsp uncut stevia or 2 tbsp sweetener of choice
  • 13 cup oil or milk of choice
  • 2 tsp pure vanilla extract
  • 12 cup chocolate chips optional


  1. *I’ve tried the recipe successfully with spelt, white, and oat flour. Although I can’t vouch for a flour I haven’t tried, please feel free to experiment.
  2. Preheat oven to 350 F. Grease a 9×5 loaf pan, and set aside. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. Let cool completely, then cover and refrigerate overnight. Taste and texture will be much better the second day (and even better the third day as it will get sweeter). Leftovers can be sliced and frozen if desired.

Amount Per Serving (1)

  • Calories: 92

Powered by
Plan To Eat


Today my guest is one of my sisters (I have 3 AWESOME ones 🙂 , Evon Seely!! Evon is the oldest sister in our family of 6 children. I apologize for getting a little personal here but I LOVE MY FAMILY! #sorrynotsorry😜

The Rose Family :).  First pic is of our brother, Bruce, who was killed by a drunk driver at the young age of 24. It was heartbreaking for our family. I was just 8 years of age at that time and he left behind a wife and baby girl. My other brother, Larry, was on a mission for The Church of Jesus Christ of Latter Day Saints at the time and Evon was due with her firstborn.  The second pic is an older pic—me (enormously pregnant with our 4th child), Evon, Larry, Janis, Joanne (front) our dear dad and mom. 

Evon lives about 6 miles from me. She has always been there for me through hard times and good times. One of the memories that touches my heart was when my husband was going to chemo and my 5 children were young, she would drop everything and watch my sweet little darlings so I could be with my DH when he was so terribly sick. She is just that kind of person to everyone. I’m so grateful to have her in my life and so grateful for family. As Princess Diana said, “Family is the most important thing in the world.” And with that, I bring you my sister, Evon!❤️ Isn’t her family so beautiful!!

I am excited to contribute to Peg’s blog. When I was a teenager, I was driving my mom over to Panguitch quite frequently. At last, she asked me if I knew why we were going there so much. I told her no. She then told me that we were going to have a baby. I was so elated and excited! I told her that was great news as I had been praying for a little sister. Mom was about 41 years old at that time and wasn’t overly excited about the event. Peg is the baby of our family and has been adored and loved by her parents and all five of her older siblings. We have wonderful memories of her as she was growing up. She was such a blessing to our family. In fact, our Dad didn’t want “that dentist” to steal away his little Peg! Nevertheless, Peg and Dane did get married and Mom and Dad grew to love him very much too!
When Peg and Dane had children, we were so excited about them! We have many fun and special memories of them. Particularly, I remember the fun the kids had on Princess (the horse) and the day she ran away with Brianne and Nat; then Brance telling me he didn’t know I could run so fast! I love the photo of Brianne, Nat, McKelle and Brance on Princess. When they were little they also liked to run in circles on the blue living room rug. Hilarious! We enjoyed having the kids at our Santa Clara house jumping on the trampoline with their cousins. It was so cute when Caden became confused because his siblings called me aunt and our grandchildren called me grandma, so his name for me was “Aunt Grandma”. I loved tending the children when Peg and Dane went to dental conventions. We would have the grandest times! We have so many precious memories! We dearly love Peg and Dane and their delightful family!

Now, about the recipes . . . Most of my life I have suffered with stomach troubles. Finally, in 2014 I had a colonoscopy-endoscopy and found out that I had celiac disease and some of the complications that are caused by that disease. After learning more about it, I had to give up some of my favorite treats and thought I would never be able to enjoy licorice, breads, cinnamon rolls, etc. After trying some of the expensive (tasteless) commercial treats I decided that I needed to learn how to bake some of them myself. I purchased the book, Gluten-Free Family Favorites by Kelli and Peter Bronski. I liked their Artisan flour mix because it had more grains in it than some of the other mixes and the recipes had less fats. 

Artisan Flour Mix: 

1 1/4 c. brown rice flour

 ¾ c. sorghum flour

 2/3 c. cornstarch

 1/3 c. tapioca flour or tapioca starch 

1 teaspoon xanthan gum. 

Combine all ingredients and whisk well to mix thoroughly. Store in an airtight container for up to 3 months in the pantry or 6 months in the refrigerator.

One of my favorite recipes to make with it is Banana Mini Muffins. 

Banana Mini Muffins

3 medium-size ripe bananas

 1 egg

 ½ c. honey

 ¼ c. applesauce

 1 teaspoon GF pure vanilla extract

Dry Ingredients: 

 1 ½ cups Artisan GF Flour Blend

 1 teaspoon xanthan gum

 1 ½ teaspoons GF baking powder

 ¼ teaspoon baking soda

 ¼ teaspoon salt

 1 teaspoon ground cinnamon. (I like them spicy, so I add 1 teaspoon cinnamon, ½ teaspoon nutmeg and sometimes a few nuts on the top.)

 1. Preheat the oven to 350 degrees F. Grease the cups of a 24-cup mini muffin tin with butter or nonstick cooking spray. Place paper liners in the greased muffin cups, if desired.

2. Mash the bananas in a large bowl until mostly smooth with a few large lumps. Mix in the egg, honey, applesauce and vanilla.

3. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda, salt, and cinnamon, whisking to mix well. Add the dry ingredients to the banana mixture and mix at low speed just until combined, 5 – 10 seconds. Scrape down the sides of the bowl and mix at high speed for about 5 seconds, until the batter is thoroughly mixed.

4. Scoop the batter into the prepared muffin cups. A cookie scoop works very well to transfer the batter. Bake for 15 to 18 minutes, until the muffins spring back when lightly touched and a toothpick comes out clean. The muffins should be slightly golden brown on top. Let muffins cool in the tin for 5 minutes, then remove and serve.

Me talking again :)— YUM!!!!! Thanks for sharing with us today, Evon! Love you!


I always get so excited to do my guest posts on Friday because I have so many wonderful friends and family members that are amazing cooks, and this week is no exception! Megan is such an amazing mother, wife, friend, leader and she and her husband have such strong family ties. I love how they are so connected with their families, and always having gatherings with them. They come from good stock :). Megan is just so sweet and kind and always has a smile on her face. I love how she is so personable with her friends and always so thoughtful. She is such an amazing cook!! I’m so happy that Megan is willing to share with us today!! Thanks so much Megan! You put a smile on my face when you brought me a sample of this delicious goodness :). AND with the holidays coming up, this recipe is going to be a hit!  Love ya, Megan. Here’s Megan…….

I first met Peggy around 16 years ago when we moved into the neighborhood. Peggy has always been someone I have admired. She has dedication written all over her. Her dedication to her husband and family is a beautiful thing. She love them very much and will do anything for them. I love to ask her how they are doing and watch her eyes light up as she speaks about them. I also love her dedication to the gospel of Jesus Christ. She truly emulates goodness and love. She has a strong testimony of her Savior Jesus Christ and she shares it often. I love her for that. Her dedication to her health is so amazing. She is always trying to eat healthy and workout and take care of her body….(She is an amazing cook and she fed us well at Girls Camp for a week. I loved the time we sat around and visited while enjoying some yummy treats!) I remember years ago when I was training for a marathon she asked me if I wanted to run with her one morning. I thought, well I know she is fast however I think I can do it. I had been running and training for awhile. Well I quickly learned that Peggy is an Energizer Bunny. She is fast and just keeps going. I wasn’t quite on that level at the time so I never ran with her again. Peggy is one of my dear friends whom I love. Thanks for your dedication to being all-around AMAZING!

I grew up in Santa Clara, Utah. I met Trever while attending Dixie High School my sophomore year. He was on the baseball team and I was on the softball team. We dated each other as well as dated other people for the next couple of years. After high school, Trever served a mission for the Church of Jesus Christ of Latter-Day Saints to Puerto Rico. I attended Dixie College and played volleyball my freshman year and softball my sophomore year. When Trever returned from his mission he played baseball at Dixie College as well. We were married 7 months after he returned home. We have 4 children-Camryn 18, Cole 16, Jake 13 & Kate 11. We love to support them in all that they’re involved in. (Baseball, Softball, Golf, Volleyball, Piano, School…just to name a few) That is my hobby right now-supporting my kids. I am able to work everyday with Trever at Wilkinson’s House of Lighting and I love it. Trever and I have been blessed to travel to many beautiful places in this world. Turks and Caicos was a favorite. My dream vacation will be traveling to Italy someday. I love to cook and bake and try new recipes. I love sushi and a good homemade chocolate chip cookie.

Dinner Rolls/ Cinnamon Rolls (recipe taken from


1 1/2 cups of milk

3/4 cup + 1 Tablespoon Sugar

1 egg

1 Tablespoon salt

2 Tablespoons yeast

2 cups of warm water

about 9-10 cups of all purpose flour

at least 1 cup of butter

Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

Make sure your milk mixture is just warm, not boiling and add the yeast mixture!

Pour milk mixture and yeast into mixing bowl or use a machine. I use a Bosch. Gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.

At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise.
When your dough is close to raising completely, butter 2 cookie sheets and set them aside.

Let the dough raise until it has doubled in size.

Cover your working space with a tablespoon of oil to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.

Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.

Cut the dough into quarters using a pizza cutter.

Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.

Roll the dough starting with the wide end of the triangle

Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!

Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 20 minutes, depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.

While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

I usually make 24 Dinner Rolls and 24 Cinnamon Rolls out of this recipe.


Variation for Cinnamon Rolls:

Once you have rolled out one of the balls of dough into a circle, spread butter on it, sprinkle brown sugar and cinnamon on it. Next use the pizza cutter and cut into 12 triangles. Roll up into a croissant shape. Place them on the buttered pan. Cook for 20 min at 350 degrees. Once they’ve cooled, spread with cream cheese frosting.

Cream Cheese Frosting for 24 Cinnamon Rolls:

1/4 cup butter (1/2 cube)

8 oz. Cream Cheese

1 tsp. vanilla

2-3+ cups powdered sugar (depending on the sweetness you enjoy)


I’m so excited to have my sweet friend, Amber Green, as a guest today. Not only is she an incredible runner (like winning marathons kind of incredible:), she is such a ray of sunshine to all who comes into contact with her. She has a love in her heart for everyone, even her competitors. I’ve always admired that about her. She is not threatened by her competition, but she embraces the challenge. A great example for us all to follow. Amber adores her family and is such a dedicated wife and mother AND she is an awesome cook!! Thanks so much for taking the time out of your busy schedule to share with us, Amber. Love ya!

Hi, my name is Amber Green. I’ve known Peg for many years, mainly through running, and have ALWAYS admired her zest for life! I”m excited to be a guest on the blog and want to share a recipe with you that I make often that meets the criteria of both delicious and nutritious. I like any way to sneak veggies into foods, and this recipe utilizes the abundant summer zucchini.

First a quick intro: I was born and raised in St.George, Utah, and I could live in this beautiful place forever. Let’s just say I don’t mind the heat 🙂 Bring it! My husband Matt and I have three children, all boys for us – ages 13, 11, and 9. I am a full-time Mom and a part-time Fitness Instructor at Summit Athletic Club. I also LOVE to RUN (and like to pretend that running is my “other” job even though it is not hehe). I have run nearly 40 marathons, placing first in many including the St.George marathon 3 times. I have been privileged to compete in the Boston marathon numerous times as well as the Olympic Trials marathon in 2016. Running is one of the highlights of my life….which leads quite nicely into eating don’t you think?

This recipe comes out of the new cookbook “Run Fast, Eat Slow,” by elite distance runner Shalane Flanagan and her co-author Elyse Kopecky. As an athlete, I am always trying to perform at my best, and nutrition plays a huge role in optimizing performance. Shalane and Elyse offer this recipe which is gluten-free and I think very delicious. Enjoy!

Superhero Muffins

2 cups almond meal

1 cup old-fashioned rolled oats (gluten free if sensitive)

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 cup chopped walnuts (optional)

1/2 cup raisins, chopped dates, or chocolate chips (optional)

3 eggs, beaten

1 cup grated zucchini (about 1 zucchini)

1 cup grated carrots (about 2 carrots)

6 tablespoons unsalted butter, melted

1/2 cup dark amber maple syrup

1 teaspoon vanilla extract

1. Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper muffin cups.

2. In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, raisins, dates, or chocolate chips (if using).

3. In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup, and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick.


4. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of the muffin comes out clean, 25-35 minutes.
The recipe also gives a hint about how to make your own almond meal.

“If you have a high-powered blender, you can grind your own almond flour. For 2 cups of almond flour, pulse 10 ounces of whole raw almonds on high speed until finely ground.”

I, (and I’m guessing many of you) like to play with the recipe and mix it up. With this particular recipe I have tried adding mashed banana, applesauce &/or coconut oil in place of the maple syrup and butter. It’s a little less sweet this way, but still delicious. Pecans are also a nice addition or replacement for walnuts. And with the addition of chocolate chips, you may even get the approval of the kiddos! Overall, this is a great recipe as is, that I like to make and have on hand to have for breakfast with a smoothie, on it’s own with some almond milk, or as a quick snack.


Today my guest post is from our oldest AMAZING daughter, Brianne Sherwood. Bri is a darling wife and mom to my ADORABLE twin grandsons. Being a mom to twins deserves some serious kudos and she really rocks at it. She is also a registered dietician and works part-time and is really, really incredible at making vegetarian meals. She is going to share another post with us soon about “Intuitive Eating,” so watch for that one soon too. 🙂 I’m so excited for her post today!! Thanks so much for sharing with us today. Love you to the moon and back❤️.  Here’s Bri……..

Hello! My name is Brianne Sherwood and I’m amazing Peg’s daughter. I’ve picked up her habit of cooking although I’m usually a stick to the recipe kind of gal. I’m not quite to the level of my mom but I hope to be one day! I’m married to my wonderful husband, Joe, and we have twin boys, Isaac and Miles. They’re two years old, talking up a storm, and mischief making everywhere they go but boy are they sweet. We live in Portland right now. Joe is finishing up school at Portland State University and I’m working at a hospital as a clinical dietitian part time and raising up these two boys of mine full time. 🙂
I picked up my recipe from one of my favorite professors when I was going to school in dietetics at Utah State University, Tamara Steinitz. She brought a loaf for the class to try and I could not believe she didn’t pick it up at the local bakery! Crisp crust, soft and airy inside. It was delicious. I held on to the recipe for 5 years until I got a Dutch oven I could bake it in (you do need some sort of large oven-safe cooking pot that has a lid). I basically bought the Dutch oven so I could make this bread. Ha! I’m a big fan… of both the Dutch oven and the bread. It makes one large loaf and is delicious for grilled sandwiches or French toast. Also good just slathered in butter. It takes 15-22 hours total to make, BUT hands on time is like 15 minutes. It takes some coordinating but very little attention. I always start it the night before then finish it in time for dinner. If I can make it with two 2 year old boys running around, you can too. Trust me.

 First you mix in a large bowl:

6 C unbleached flour (1 cup or more can be replaced with oats, cornmeal, or other grains or whole grain flour)

1 T salt

½ tsp rapid rise yeast (not to be confused with active dry yeast)

  Stir in 3C cold water until the mixture is blended.

Then add more flour so you have a dough that is hard to stir but no loose flour remaining. I always have to add at least a cup more. (Maybe it has something to do with the altitude? This recipe was developed in Logan, UT and now I live at near sea level so I wonder…). This dough needs more flour added. 

Cover the bowl with plastic wrap and let the dough rise at room temperature 12-19 hours – the longer the more flavor develops. This is my favorite part. See the yeast do its work! Beautiful!

Oil (or spray with non stick spray) a rubber spatula and loosen the dough from the edge of the bowl, folding the dough towards the middle. Repeat all around the edges, oiling the spatula as necessary. This prepares the dough for another rising while ensuring that the dough will release easily from the bowl at baking time.

Cover again with plastic wrap and allow to rise until doubled, about 2-3 hours.

At least a half hour before the dough has finished rising, adjust the oven rack so that the bread will bake slightly above the middle of the oven. Place a 5-6 quart Dutch oven with a lid in the oven and preheat the oven to 450 degrees F. When the oven and pot are thoroughly heated, remove the pot from the oven and carefully invert the dough from the bowl into the Dutch oven. Shake the pot gently to distribute the dough evenly. Sprinkle some cornmeal or poppy seeds if desired.

Replace lid and bake for 45 minutes. Remove lid and bake another 10 minutes or until the top is golden and the loaf sounds hollow when tapped.

 Remove from pan and cool completely on a rack before slicing.




-recipe adapted by Tamara Steinitz and TI’m Proffitt from a variety of recipes/methods for no-knead bread