Healthy Pumpkin Banana Bread

Made with healthy ingredients, this moist pumpkin banana bread has all the warm pumpkin flavor with just the right amount of sweetness. It's the perfect fall baked treat to share with your kids!

Healthy Pumpkin Banana Bread

Can't decide between pumpkin or banana bread? Then you have to make this quick bread! It has a great balance of the two flavors.

You will also love how easy it is to whip up with simple ingredients you probably already have on hand!

Both the pumpkin and banana make this bread so moist. The banana flavor isn't too pronounced and adds the perfect amount of sweetness!

Enjoy this easy recipe for breakfast or snack!

And if you're looking for a similar muffin version, try these pumpkin banana muffins as well!

Ingredients

 I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Oats - Rolled oats work best but you can also use quick-cooking oats. See FAQ section below for substitutions.
• Pumpkin - be sure to use canned pumpkin puree, NOT pumpkin pie filling! It's a pantry staple as it's a great source of vitamin A and fiber. If it's not available, here's how to make homemade pumpkin puree.
• Bananas - the more ripe they are, the sweeter and more moist the bread will be. If you're not planning to add maple syrup then be sure to use overripe bananas.
• Pumpkin pie spice - make your own  or grab it from the store.
• Apple cider vinegar - Both oats and pumpkin can weigh the bread down. This will help make the bread less dense. You won't be even taste it!
• Vanilla extract - be sure to get pure vanilla extract not imitation.
• Maple syrup - I've provided a range for the amount so you can decide how sweet you want the bread to be. Personally, I've found 3 tablespoons to be the sweet spot. If planning to enjoy with your baby, leave it out completely as it's recommended to avoid added sugars until 2. You can also use date syrup instead.

Step by Step Instructions

1. Add oats to a blender and blend until finely ground to resemble flour
2. Add all the wet ingredients into the blender and blend until smooth
3. In a large bowl, mix together the oat flour, baking powder, baking soda, and pumpkin pie spice
4. Combine the wet and dry ingredients. Be careful not to over mix.
5. Pour into the prepared pan and bake for for 45-50 minutes, or until the toothpick comes out clean when inserted into the center of the loaf.
6. Cool, slice, and enjoy!

Tips for Success (MUST READ)

• Use room temperature eggs for the best rise.
• Cool the bread for at least 15 minutes then transfer to a wire rack. This will prevent soggy bottom.
• Allow the bread to cool COMPLETELY! This is super important! The bread will be especially moist straight out of the oven, and if you slice it too soon, the bread will fall apart and be too gummy in texture.
• If possible, bake several hours prior. The warm spices will become more pronounced and all the flavors will meld together.
• Thicker slices will work better.

Variations

This bread is absolutely delicious as is but if you'd like to spice it up more, here are some add-ins to try:

• Add chopped walnuts, pecans, or pumpkin seeds. They are a great source of healthy fat and will add texture. Pumpkin seeds in particular is a great source of iron, a super important nutrient for babies and toddlers
• Add chocolate chips
• Add chopped dates, cranberries, or golden raisins

Serving Suggestions

You can enjoy this pumpkin loaf cold, at room temperature, or warmed up in the toaster oven.

Although delicious as is, here are some suggestions to take the bread to the next level. If serving to your baby or toddler, any of these options are a great way to make every bite count!

• Butter ((fat is so important for optimal brain development)_
• Cream cheese with chia seeds (or hemp or ground flax seeds)
• Yogurt
• Peanut butter (or any nut or seed butter, if there's an allergy) with banana or berries
• Cooked vegetables - such as beets or sweet potatoes

If you want to learn how to prepare other specific food(s), check out my How To Series!

How to Store

Once cooled, store in an airtight container for 1-2 days on the counter or in the refrigerator for up to 4 days.

To freeze:

• A whole loaf of bread - cool completely, wrap it in plastic wrap, and place in the freezer bag. Will keep for up to 3 months.
• Individual slices - Stack two to four slices, separating each with a small piece of waxed or parchment paper and wrap each stack in plastic wrap, and place in the freezer bag.

Frequently Asked Questions

More Delicious Pumpkin Recipes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!