Prepare 8.5x4.5” or 9x5” loaf pan. (I prefer to line my loaf pan with parchment & spray with cooking spray.)
Beat together oil, sugars, eggs, pumpkin, banana, milk, and vanilla.
Separately, whisk flour, baking powder, baking soda, salt, and spices. Add dry to wet and mix to combine.
Stir in chopped nuts.
Pour batter into pan. Add additional nuts and seeds on top, if desired.
Bake 60 minutes, until a toothpick comes out clean in the middle of the loaf.
Cool completely before removing from pan and slicing.
Storage & Freezing:
Store in an airtight container or zip-top bag at room temperature for up to a week, or freeze for up to 3 months.
To freeze, make sure pumpkin bread loaf or slices are completely cooled. Wrap loaf or slices with plastic wrap or foil, then place into a freezer bag and freeze.
When ready to enjoy from frozen, transfer to the fridge to defrost overnight or allow to defrost at room temperature for a few hours. Feel free to reheat in the toaster oven or microwave!
*Note on Gluten Free Flour:The best option for this recipe is a 1-to-1 gluten free flour. My personal favorite is Cup 4 Cup’s gluten free multipurpose flour! Also, consider baking your gluten free loaf for an extra minute or a few to ensure that it’s cooked through. (If it’s underdone, it may crumble!)