Pumpkin Banana Bread

I can’t wait to try this recipe! I haven’t tried anything off your site I haven’t loved yet! I started my clean eating journey 8 months ago and my one regret…that I didn’t start sooner! I love the way it has made me feel! I have been sticking with maple syrup & honey for sweeteners, but have recently started incorporating stevia. Would love your tips on using this sweetener as I seem to be having trouble getting over the bitter after-taste. Thanks!

thanks for sharing this, have tried banana paired with chocolate before but not pumpkin, great idea given the texture!

Question: You indicate to press extra chocolate chips into the top. Is the 1/2 cup optional chocolate chips stirred into the batter? Or are those the ones to go on top?

I made this yesterday and it was delicious. It didn’t bake through all the way (it was not intended) and you are right – it was nice and chewy in the middle. Yum!
I used 1 cup all purpose gluten free flour and 1 cup chickpea flour. Plus I added 1/2 cup of pumpkin seeds to t as well. I can’t wait to make it again, just need to get more bananas and wait for them to ripen 🙂
Thank you for this delicious recipe.

What a tasty yet healthy pumpkin banana bread! Would love to try this recipe. Thanks for sharing it as well as its nutritional facts. Great blog!

I made a double batch of this because I had some extra pumpkin or squash leftover. My hubby bought something on clearance after Halloween but the store did not mark what it was. It turned out good, but I did not have a 9×5 pan so I used the 4 mini silicone pan. I used all four for the double batch and the loaves rose beautifully, but after following your directions to turn the oven off and not open the door and let it sit for 10 minutes I discovered they were not done. I ended up turning the oven back on for another 10 minutes and then let it sit for another 10. My question: Is this supposed to be a flat quick bread. Your photos make it look like the bread does not rise. Mine rose beautifully, a nice rounded mound.

I made this today with Brown Rice Syrup instead of Maple Syrup/Agave because it’s what I had on hand. I also used fresh roasted pumpkin I had pureed instead of canned pumpkin. It was delicious! Super moist and great the next day too.

I have this in the oven right now for breakfast. One note about the recipe — I usually weigh my ingredients (especially flours) so I love when the recipe includes weights. Bu just beware if you use oat flour as the recipe suggests — 240 grams equals about 2 2/3 cups. Oat flour has 92 gm per cup so total grams should be 184. One website does list oat flour as 120 grams per cup (but most say 92) so I double-checked, and 92 grams is a perfect cup. Of course if you’re using different flours you’ll have to adjust…

Hello 🙂
I love this recipe! Just made it and everyone loved it.
But I have a question: Do the Nutrition Facts refer to the version made with oil or with milk?

Thank your so much!
Greetings from Germany

I made this recipe this morning for the first–and definitely not last–time. I discovered my baking soda was long expired–what?! I’m clearly not baking enough–so I added extra baking powder. I used all sorghum flour, and I sprinkled a bit of flaked coconut on top. I have already had 3 slices. It’s dense, almost pudding like, holds together well and doesn’t crumble apart. It’s a very satisfying bread that’s not overly sweet. I haven’t even gotten it to the refrigerator yet, but look forward to seeing what it’s like tomorrow (if it lasts that long).

I had an opened can of pumpkin puree and black bananas on my counter. I searched google and found your website!
Love, love, love this! It is delish and I’m so happy I’ll have this nice breakfast this week! My 6 yo loves it too!

I know this is an older recipe but I made it this morning for my daughter and a friend and we ate the ENTIRE loaf. It was so good. We each kept sneaking over to have a few more bites. Thank you so much for sharing. We will be making this often.

Is there a way to make this as a cake versus a loaf?

This tastes delicious, but there isn’t much of a pumpkin flavor. I even used an extra 1/2 cup of pumpkin in place of the banana, and it still had little pumpkin taste.
I will definitely make this again, but I’ll be adding a full tsp of each spice next time.

I made the muffins instead of bread. Delicious, light and not too sweet, addition of chocolate chips is a must. Approved by my picky teenage son, which rarely happens.

Made this! 30 min (+ 10 with over off) is definitely not enough. 55 straight minutes is the sweet spot. I replaced oil/milk with apple sauce, omitted the chips (didn’t have any) and adjusted the spices a little (didn’t have pumpkin pie spice). I didn’t need the excess sweetener either (only maple syrup).

Verdict: DELICIOUS! Moist! Hearty!

This is by far the best recipe I have tried. used oat flour (ground my own sprouted rolled oats), also did 1 cup pumpkin and 1 cup banana to make 2 cups total. Made muffins, they are super delicious and perfect in texture. I froze the leftovers and pop one in the microwave to defrost everyday! These will be a staple from this point on..:)

I used this recipe to make pumpkin bread without the banana because I made your chocolate banana bread today also so I didn’t want to be on overload with the bananas. Let me start by saying I was hesitant to use oat flour because all I had on hand was “steel cut oats”. I put it in the processor and measured 2 cups and followed everything as stated except the bananas. I also added a half cup of walnuts to the mix….Katie, I don’t know if I messed it up with the steel oats but IT WAS FANTASTIC! It actually taste like oatmeal, chocolate chip walnut bread. The fact that it is much healthier than anything I could have purchased in a store and not loaded with sugar.
Thanks for taking the time to post your recipes. They do come in handy.

Kind regards….Tamara

This is a fabulous recipe. I made several over the Thanksgiving holiday – easy and welcomed at all venues! I was making a different pumpkin bread recipe over the last couple of years but this one is better. Thanks much!

So, I made the mistake of leaving it in a bit longer and taking it out to set (because I couldn’t turn off the oven – had pumpkin cookies to throw in right after). The batter was completely raw in the middle; I ended up cooking it at 400 degrees for 5-10 minutes, and letting it sit. Did the trick, though still a bit undercooked. May want to leave this in longer if you’re working with a cooler over.

That said, I made this late last night and it’s already almost gone – my vegan roomies LOVED this! I mixed flour, vegan butter, cinnamon, pumpkin pie spice, and sugar to make a crumble topping at it was DOPE. A. F.

Great recipe, but should probably be cooked a bit longer than the recipe states. But SUPER SUPER YUMMY!

I made it yesterday with whole flour & buckwheat flour, and it turned very well! It’s moisty & fluffy. Thank you for sharing 🙂

I followed this recipe as written with the exception of the maple syrup, I only used a quarter cup…also I used leftover whole milk instead of oil. And instead of a loaf I made cupcakes. I cooked them for 18 mins at 350 and that was perfect. I live at sea level. Next time I’ll probably use the full amount of maple syrup or use brown sugar instead. Otherwise these came out very tasty! They did stick to the cupcake papers which bummed me out because that meant less muffin in my mouth! But I’ll make these again for sure.

This is SO GOOD!!!! I did one cup banana and one cup pumpkin, added 10 mins cook time. I’m devouring this loaf! Yum!!!!

I made these as muffins, which let them cook faster (20 minutes). I added raisins instead of the chocolate chips. They were tasty.

I made this bread for the first time this morning because I had a little bit of canned pumpkin left over after I made pumpkin pancakes?I honestly don’t have the best luck baking breads or muffins. My oven is 30 years old. I baked this for 30 minutes, left it in the oven another 10 minutes with the oven off as instructed. After cooling about ten minutes it wasn’t done in the middle enough for my liking so back in the oven it went for 5 minutes more. Perfect! It tastes amazing. I only used the chocolate chips in the batter and not on top.

Thank you Katie for this wonderful recipe❤️

How many days does this bread last? I’ve made it three or four times now and we always ate it within three days, but I was curious to see just how long it’ll last, especially un-refrigerated. I absolutely love this recipe and want to share it over the holidays, but I want to make sure it won’t go bad.
Fantastic recipe, Katie! I love your chocolate zucchini bread, too! I’ve never actually made either with the chocolate chips, but I’m sure that would be even better! Thanks for sharing!

I finally made these today. I made them as muffins instead of bread. I used agave, coconut oil, white flour and Stevia. I also added 3/4 cup chocolate chips. I baked for 40 min @ 350°, with the 10 min wait-in-oven. They had almost a crust on the outside but so soft inside. They are amazing!

Best loaf recipe ever! I use half oat milk/half oil. Also half the amount of maple syrup and no sugar. I bake 3 loaves every two weeks. My daughter feels her day is not the same if it does not begin with this loaf!

So good & so easy! Great flavor & I love that there are no eggs. Oat flour is easy to make of you don’t have any in hand. Just use a good mixer with oats until it’s a very fine flour.

This is my go-to pumpkin bread recipe. I’ve been baking it for satisfied gluten-sensitive family members for years.

Did anyone ever try using almond flour Ennis? What else needs to change in the recipe to accommodate a nut flour?

Does it make a difference whether I use sprouted spelt flour, whole spelt flour, or white spelt flour when baking? (ex: quick breads, cookies, etc.)

Delicious! Excellent flavor, a light texture with just enough moisture – not like many vegan quick breads that are a bit too moist and dense. I used half organic all purpose flour and half organic whole wheat pastry flour, maple syrup, brown sugar for the additional sweetener, and instead of chocolate chips I swapped dried cranberries and chopped toasted pecans. Even with a longer loaf pan it needed 10 extra minutes cooking time, perhaps due to the ww pastry flour. Truly a new favorite… one of the best quick breads I’ve made. As a longtime vegan and avid baker I’m so impressed. Definitely a keeper and perfect homemade gift.