This soft and moist pumpkin banana bread recipe combines sweet cinnamon, ginger, and pumpkin pie spice for the ultimate Fall inspired healthy breakfast.
Healthy pumpkin banana bread
If you love pumpkin, you need to try this pumpkin banana bread.
The delicious recipe is packed with two whole cups of pumpkin and banana, adding unbelievable moisture, softness, and flavor, without all the extra fat.
I’ve already made the classic pumpkin recipe five times this year, with no plans to stop. It is wonderful for breakfast, snack, dessert, or anything in between.
And leftover banana bread slices freeze well too!
You may also like these Sweet Potato Brownies
Recipe tips and tricks
When adding the dry ingredients to the liquid, do not over mix.
Instead, stir the batter only until just evenly combined. This guards against over activating the gluten.
It also prevents too many air bubbles from being introduced into the dough, causing tough, dense, and overly chewy final results.
My traditional banana bread recipes consistently come out perfectly after forty minutes in the oven. Due to climate, humidity, elevation, and uncalibrated oven temperature variations, yours may need to bake a little longer.
Do not open the oven even a crack until the cooking time is up. Every time a hot oven door is opened, the internal temperature can decrease by twenty degrees or more.
This pumpkin banana quick bread makes a great healthy snack or dessert. Turn it into a high protein breakfast by serving alongside Greek yogurt or Tofu Scramble.
Finally, be sure to eat a copious amount of chocolate chips while baking, to make up for all of those calories you’re burning!
Leftover pumpkin? Make Applesauce Muffins
Easy pumpkin banana bread ingredients
This is a great way to use up canned pumpkin and ripe bananas.
To make the recipe, you need flour, ground cinnamon, powdered ginger, pumpkin pie spice, baking soda, baking powder, salt, sweetener of choice, milk of choice or water, pure vanilla extract, optional oil and large or mini chocolate chips, and of course the mashed banana and pumpkin puree.
You can roast your own pumpkin to make homemade pumpkin puree. Or go with the easy option of buying regular or organic canned pumpkin puree at the grocery store.
For vegan pumpkin banana bread, use your favorite dairy free and plant based milk of choice, such as almond milk or coconut milk. There are no eggs and no butter required.
Feel free to sprinkle in a handful of walnuts, pecans, shredded coconut, or raisins.
No pumpkin on hand? An equal amount of roasted mashed sweet potato or winter squash (such as butternut squash) are great substitutions.
Types of flour that work include spelt, white, or oat flour. Some brands of all purpose gluten free flour also work, and there’s a flourless option included below. I have not tried whole wheat flour and would not recommend coconut flour here.
Grain free option: Almond Flour Banana Bread
Pumpkin banana quick bread recipe video
Watch the step by step recipe video, above
Adding extra cinnamon and pumpkin took it over the top in deliciousness.
This particular version is hands down the best banana bread recipe I’ve tried so far.
How to make pumpkin banana bread
Start by gathering all of the ingredients and greasing a 9×5 inch loaf pan.
I also like to add a piece of parchment paper to the bottom of the pan, because this helps the homemade pumpkin banana cake loaf pop out easily after it’s baked.
Preheat the oven to 350 degrees Fahrenheit. Whisk the mashed banana, pureed pumpkin, pure vanilla extract, and other liquid ingredients in a large mixing bowl.
The dry ingredients can be combined ahead of time in a separate bowl. Or turn it into a one bowl recipe by stirring the dry ingredients straight into the mixing bowl.
Stir all of the ingredients together, then smooth the banana bread batter into the prepared baking pan.
If desired, sprinkle chopped nuts, coconut flakes, pumpkin seeds, or chocolate chips on top of the pumpkin bread. Place the loaf pan on the center rack of the oven.
Bake the quick bread for forty five minutes or until the pumpkin banana loaf is golden in color and has domed on top. A toothpick inserted into the center of the bread should come out mostly clean.
Remove the loaf pan from the oven, and let the recipe cool before going around the sides with a knife and popping the bread out of the pan.
If you are a true pumpkin lover, serve the quick bread with a Pumpkin Spice Latte.
How to store pumpkin banana bread
Once cooled, I like to loosely cover the recipe on the counter or in the refrigerator and let it sit in the pan overnight.
The taste and texture are even better the next day, because excess moisture evaporates, resulting in a light and fluffy pumpkin loaf.
This makes a fantastic holiday gift and can be wrapped up and given to friends and family who live locally. If you choose overnight shipping, it can also be shipped to friends who live further away.
And if you are tasked with bringing a dish to share at a brunch or a potluck party, the healthy pumpkin recipe is easy to transport and always a hit with guests.
For optimal freshness, it is best to refrigerate any leftovers after a day. In a covered container in the refrigerator, the loaf should stay good for up to four days.
You may also slice and freeze leftover banana bread for up to three months in an airtight covered container. Place a layer of parchment paper in between slices, so they do not stick together.
Thaw frozen pumpkin banana bread slices on the countertop, or in a microwave, stove top, or a warm oven before serving.
For a high protein option, try this Protein Banana Bread
- 2 cups spelt or white or oat flour (low carb: Keto Pumpkin Bread)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp each: cinnamon, ginger, pumpkin pie spice
- 1 1/2 cup ripe mashed banana
- 1/2 cup pumpkin puree
- 1/2 cup pure maple syrup or honey or agave
- 1/3 cup oil or water or milk of choice
- 2 tsp pure vanilla extract
- 1/2 cup mini chocolate chips (optional)
Preheat oven to 350 F. Grease a 9×5 loaf pan, and set aside. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the center rack 45 minutes or until golden and cooked through. Let cool completely. Slice and enjoy! Taste and texture are even better the second day if you can wait. Leftovers can be sliced and frozen if desired.View Nutrition Facts
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From the Hello Breakfast Cookbook