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


- Add oats to a blender and blend until finely ground to resemble flour
- Add all the wet ingredients into the blender and blend until smooth
- In a large bowl, mix together the oat flour, baking powder, baking soda, and pumpkin pie spice
- Combine the wet and dry ingredients. Be careful not to over mix.
- 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.
- 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
You can substitute with flax eggs. Â In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency.
You can use all purpose flour, white whole wheat flour, a combination of 1 cup all purpose flour and ¾ cup whole wheat flour, or 1:1 gluten free flour like this one. Almond flour will not work.
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!

Healthy Pumpkin Banana Bread
Equipment
Ingredients
Dry Ingredients
- 1 ¾ cups (175g) rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 1 cup (240g) canned pumpkin puree
- 2 medium over ripe banana (240g weighed without peel)
- 2 eggs, room temperature
- ¼ cup butter, melted (or olive oil or avocado oil)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 2-4 tablespoons maple syrup, see note
Instructions
- Preheat oven to 350°F and prepare a 8x4 loaf pan by greasing it with oil or butter or lining with parchment paper. Set aside.
- Add the oats to a blender and blend until finely ground to resemble flour.Â
- In a large bowl, mix together all the dry ingredients.
- Add all the wet ingredients into the blender and blend until smooth.Â
- Pour the wet ingredients into the bowl with the dry ingredients. Be careful not to over mix.
- Bake for for 45-50 minutes, or until the toothpick comes out clean when inserted into the center of the bread. 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.
Lourdes Aviles says
Hi Min!
I'm making this bread for baby. If substituting with date syrup, how thick/watery does it needs to be? Right now i got a very smooth puree kind of consistency, but i think my blender may be not working so well. Should I add more water to make it more like maple syrup? Or just add less date syrup?
As always, i love your recipes
Min says
Hi mama! I think it will still work ok!
Katherine says
Hi! Is it possible to add beans to this recipe - like the pumpkin banana muffins? If so, what portion would you suggest? 🙂
Min says
Hi! I am not sure if it will work in this recipe
Elizabeth says
VERY tasty!!! Definitely needs a pinch of salt if you're using oil though. I used vegetable oil. And I used Bob's Red Mill Egg Replacer to make it vegan. Fantastic!
Min says
Good to know this recipe works with the egg replacer!
Becca says
I noticed you changed this from the original pumpkin date bread recipe. Any chance you could make a note with the original ingredients (or repost the whole thing)? I was trying to do it from memory but am pretty sure I’m going to mess it up! Thank you!
Martha says
I made this and everyone from my almost 2 year old to my almost 96 year old Grandma loves it!!
Min says
oh wow! Amazing!! Thank you for sharing. I'm grinning from ear to ear ;).
Cynthia says
Hi! Can I substitute the dates with another kind of natural sweetener, like banana? (If so, how much?)
ANNIE YEE says
Hey, Min. I made it last night and tagged you in IG.
I love this recipe. So delicious!
Keep it up! Been following your other recipes as well. All turned out so well! Thank you!
Min says
aww thank you so much! I took a break from Instagram over the holidays so I missed it, but thanks for sharing!
Preethi Shetty says
Can i substitute to cows milk?
Min says
sure!
Andrea Jones says
10 out of 10! I make this pumpkin bread all the time, all year round. My daughter loves it, as well as all the adults in my family. I’ve been making it for my daughter since she started solids. She’s 3 now and still loves it so much. Bonus that it is nut free, so I can send it to school with her.
Min says
aww! Yay!!! Thanks for sharing!!
Jasdeep Brah says
Can this be made with flax eggs
Min says
I haven't tried but some people have told me that it turned out well!