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    MJ & Hungryman ยป Baby/Kid-Friendly Recipes ยป Healthy Pumpkin Banana Bread

    Healthy Pumpkin Banana Bread

    By Min On September 23, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    An overhead shot of sliced bread with butter on the side.

    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!

    An overhead shot of sliced bread with butter on the side.

    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

    All the ingredients laid out on a white background and labelled.

     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

    A four image collage of step by step baking process.
    A two image collage of before and after baking.
    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

    A close up shot of sliced bread.

    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

    Sliced pumpkin bread with various toppings.

    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

    A baby grabbing sliced bread spread with butter.

    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

    Can this pumpkin banana bread be made without eggs?

    You can substitute with flax eggs. ย 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.

    What is a good substitute for oats?

    You can use all purpose flour, white whole wheat flour, a combination of 1 cup all purpose flour and ยพ cup whole wheat flour, or 1:1 gluten free flour likeย this one. Almond flour will not work.

    More Delicious Pumpkin Recipes

    • Moist Pumpkin Banana Muffins
    • Pumpkin Oatmeal Bars (Healthy and Easy)
    • Healthy Pumpkin Waffles Recipe
    • Easy Pumpkin Pasta Bake

    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!

    A close up shot of sliced bread.

    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.
    4.97 from 26 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 8 Slices
    Author: Min | MJ and Hungryman

    Equipment

    • Blender
    • Muffin Pan

    Ingredients

    Dry Ingredients

    • 1 ยพ cups (175g) rolled oats
    • 1 teaspoon baking powder
    • ยฝ 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
    • ยผ 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 350ยฐF 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.ย 
    • In a large bowl, mix together all the dry ingredients.
    • Add all the wet ingredients into the blender and blend until smooth.ย 
    • 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.

    Notes

    Maple syrup - I've provided a range for the amount so you can decide how sweet you want the bread to be.ย  You can leave it out completely or useย date syrup instead to avoid added sugars.
    Storage:
    Once cooled, store in an airtight container for 1-2 days on the counter or in the refrigerator for up to 4 days. Freeze for up to 3 months.

    Nutrition

    Calories: 187kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Fiber: 4g | Iron: 2mg
    Course Breakfast, Dessert
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
    « How to Cook Pumpkin for Babies
    Fluffy Pear Muffins »

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, Iโ€™m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Katherine says

      January 09, 2023 at 1:43 pm

      Hi! Is it possible to add beans to this recipe - like the pumpkin banana muffins? If so, what portion would you suggest? ๐Ÿ™‚

      Reply
      • Min says

        January 11, 2023 at 11:46 am

        Hi! I am not sure if it will work in this recipe

        Reply
    2. Elizabeth says

      January 08, 2023 at 5:23 pm

      4 stars
      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!

      Reply
      • Min says

        January 08, 2023 at 7:11 pm

        Good to know this recipe works with the egg replacer!

        Reply
    3. Becca says

      October 08, 2022 at 11:52 am

      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 Iโ€™m going to mess it up! Thank you!

      Reply
    4. Martha says

      September 19, 2022 at 7:36 pm

      I made this and everyone from my almost 2 year old to my almost 96 year old Grandma loves it!!

      Reply
      • Min says

        September 19, 2022 at 7:44 pm

        oh wow! Amazing!! Thank you for sharing. I'm grinning from ear to ear ;).

        Reply
    5. Cynthia says

      January 23, 2022 at 5:54 pm

      Hi! Can I substitute the dates with another kind of natural sweetener, like banana? (If so, how much?)

      Reply
    6. ANNIE YEE says

      December 29, 2021 at 8:04 pm

      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!

      Reply
      • Min says

        January 02, 2022 at 3:36 pm

        aww thank you so much! I took a break from Instagram over the holidays so I missed it, but thanks for sharing!

        Reply
    7. Preethi Shetty says

      November 13, 2021 at 1:18 am

      Can i substitute to cows milk?

      Reply
      • Min says

        November 14, 2021 at 7:12 pm

        sure!

        Reply
    8. Andrea Jones says

      November 10, 2021 at 6:09 pm

      5 stars
      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. Iโ€™ve been making it for my daughter since she started solids. Sheโ€™s 3 now and still loves it so much. Bonus that it is nut free, so I can send it to school with her.

      Reply
      • Min says

        November 10, 2021 at 7:52 pm

        aww! Yay!!! Thanks for sharing!!

        Reply
    9. Jasdeep Brah says

      September 19, 2021 at 7:35 pm

      Can this be made with flax eggs

      Reply
      • Min says

        October 20, 2021 at 9:08 pm

        I haven't tried but some people have told me that it turned out well!

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope youโ€™ll enjoy all the recipes and tips that I share on what and how to feed your child!

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