Banana bread is a year-round favorite, but when you add pumpkin puree and warm spices, it transforms into the ultimate Healthier Pumpkin Banana Bread moist, lightly sweet, and full of cozy fall flavors. Made with oat flour, coconut sugar, and maple syrup, this bread is naturally sweetened, gluten-friendly, and still tastes indulgent.
Whether you serve it plain or with the optional maple frosting, this healthy banana bread is perfect for breakfast, an afternoon snack, or a light dessert. It’s simple, wholesome, and a delicious way to use up ripe bananas while embracing the season.
Table of Contents
Print Recipe
Healthier Pumpkin Banana Bread
Ingredients
Equipment
Method
- Preheat oven to 350℉ (175℃). Line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, whisk together mashed bananas, pumpkin puree, egg, coconut sugar, maple syrup, olive oil, and vanilla until smooth.
- Stir in oat flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Mix until just combined—don’t overmix.
- Pour batter into prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional Frosting: Melt butter and maple syrup in a small pot over low heat. Transfer to a bowl, cool slightly, then whisk in powdered sugar and vanilla until smooth. Spread over cooled bread.
Notes
Why You’ll Love Healthier Pumpkin Banana Bread
- Moist & Flavorful Mashed bananas and pumpkin puree keep this bread soft and tender.
- Naturally Sweetened Coconut sugar and maple syrup give a rich sweetness without refined sugar.
- Gluten-Friendly Made with oat flour, it’s a hearty option for those avoiding traditional wheat flour.
- Perfect for Fall Cinnamon and pumpkin pie spice make this loaf warm and comforting.
- Optional Frosting Add maple glaze for a bakery-style finish.
Equipment You’ll Need
- 8×4 inch loaf pan The perfect size for this recipe.
- Wire rack For cooling the bread evenly.
- Large mixing bowl To mix wet and dry ingredients together.
Ingredients for pumpkin loaf
| Ingredient | Amount | Purpose | Notes |
|---|---|---|---|
| Mashed bananas | 1 cup (about 2–3 ripe bananas) | Adds natural sweetness & moisture | Use very ripe bananas for best flavor |
| Pumpkin puree | ¾ cup | Adds creaminess & seasonal flavor | Blot excess moisture if watery |
| Egg | 1 large | Helps bind and add structure | Room temperature works best |
| Coconut sugar | ½ cup (115 g) | Natural sweetener with caramel notes | Can substitute brown sugar |
| Maple syrup | ¼ cup | Adds sweetness & moisture | Honey works as an alternative |
| Olive oil | ¼ cup | Provides healthy fats & moisture | Melted coconut oil also works |
| Vanilla extract | 2 tsp | Enhances flavor depth | Pure vanilla preferred |
| Oat flour | 1¾ cups | Main flour base, gluten-friendly | Use certified gluten-free if needed |
| Baking powder | 1 tsp | Leavening agent | Helps loaf rise |
| Baking soda | 1 tsp | Works with banana acidity for rise | Essential for texture |
| Cinnamon | ½ tsp | Warm spice flavor | Adjust to taste |
| Pumpkin pie spice | ¼ tsp | Classic fall spice blend | Can add nutmeg/ginger |
| Salt | ¼ tsp | Balances sweetness | Don’t skip |
Optional Frosting
| Ingredient | Amount | Purpose | Notes |
|---|---|---|---|
| Salted butter | 3 tbsp | Creates rich glaze base | Can use unsalted with pinch of salt |
| Maple syrup | ⅓ cup | Sweetener for frosting | Adds maple depth |
| Powdered sugar | 1⅓ cups | Thickens glaze | Sift for smooth texture |
| Vanilla extract | 1 tsp | Flavor enhancer | Optional but recommended |
How to Make gluten-free pumpkin bread Step-by-Step
Step 1:
- Preheat & Prep Preheat oven to 350℉ (175℃). Line an 8×4 inch loaf pan with parchment paper for easy removal.
Step 2:
- Mix Wet Ingredients In a large bowl, whisk together mashed bananas, pumpkin puree, egg, coconut sugar, maple syrup, olive oil, and vanilla until smooth.
Step 3:
- Add Dry Ingredients Stir in oat flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Mix until just combined—don’t overmix.
Step 4:
- Bake the Bread Pour batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 5:
- Cool Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional Frosting
In a small pot, melt butter and maple syrup over low heat. Transfer to a bowl and cool slightly. Gradually whisk in powdered sugar and vanilla until smooth. Spread over cooled bread.
Notes & Tips
- Banana Ripeness: The riper the bananas, the sweeter your bread will be.
- Pumpkin Moisture: If your puree is watery, blot it with paper towels to avoid soggy bread.
- Texture Boost: Add ½ cup chopped walnuts, pecans, or chocolate chips for extra flavor.
- Frosting Alternative: Skip the glaze and top with a light dusting of cinnamon sugar.
Nutrition Benefits (Per Slice – 8 servings)
| Nutrient | Amount | Benefit |
|---|---|---|
| Calories | ~210 kcal | Lighter than traditional banana bread |
| Protein | 4 g | From oat flour and egg |
| Carbohydrates | 32 g | Natural energy from bananas & pumpkin |
| Fiber | 4 g | Oats and pumpkin add digestive support |
| Fat | 8 g | Healthy fats from olive oil |
| Sugar | 12 g | Naturally sweetened with coconut sugar & maple syrup |
Variations for fall baking recipes
- Vegan Pumpkin Banana Bread: Replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
- Gluten-Free Version: Use certified gluten-free oat flour.
- Chocolate Swirl: Stir in cocoa powder or add chocolate chunks.
- Muffin Style: Bake in a muffin tin at 350℉ for 18–20 minutes.
Serving Suggestions
- Enjoy warm with a smear of almond butter.
- Serve frosted for a dessert-style loaf.
- Pair with coffee, chai, or a pumpkin spice latte for the ultimate fall pairing.
- Slice and freeze for grab-and-go breakfasts.
Storage & Freezing
- Room Temp: Store in an airtight container up to 3 days.
- Refrigerator: Keeps well for 5–6 days.
- Freezer: Slice and freeze individually wrapped pieces for up to 2 months. Thaw at room temp or warm in the toaster oven.
FAQs: gluten-free pumpkin bread
Can I make this without oat flour?
Yes, you can substitute all-purpose flour or a 1:1 gluten-free blend.
Can I skip the frosting?
Absolutely, it’s delicious plain, but the maple glaze adds a bakery-style touch.
How do I keep the bread moist?
Don’t over bake, and store in an airtight container once cooled.
Can I use fresh pumpkin puree?
Yes, but be sure to drain excess moisture first.
Can I make it refined sugar-free?
Yes, replace coconut sugar with additional maple syrup or date sugar.
Conclusion
This Healthier Pumpkin Banana Bread is everything you want in a cozy fall bake soft, naturally sweet, and full of warm spices. With wholesome ingredients like oat flour, pumpkin, and bananas, it’s lighter than traditional versions but still rich in flavor.
Whether enjoyed plain or with the optional maple frosting, this pumpkin loaf is perfect for breakfast, snacks, or gatherings. A must-try recipe for the Flash Meals Club community!
For more cozy bakes, try our Pumpkin Chocolate Chip Muffins or Pumpkin Oatmeal Cookies.
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