Our Peanut Butter Banana Breakfast Loaf and Banana Muffins are 2 very popular recipes and since it’s fall we decided we would add a little pumpkin flavor to them.
I’ll be honest, I’m not a huge pumpkin fan but I like to create recipes that our readers enjoy so I suck it up and use pumpkin to experiment. Well, I actually loved the way this bread turned out. You must give it a try…pumpkin lovers AND non-pumpkin Lovers!
Try our additional pumpkin recipes:
- Pumpkin Protein Shake
- Pumpkin Cranberry Protein Muffins
- Overnight Pumpkin Oats
- Whole Grain Pumpkin Pancakes
- Pumpkin Spice Pancakes
- Pumpkin Protein Cookies
- Pumpkin Protein Bars
Healthy Pumpkin Banana Bread
- Total Time: 55 minutes
- Yield: 8 slices 1x
Ingredients
Scale
Dry Ingredients:
- 1 cup Gluten Free Oat Flour
- 1/2 cup Gluten Free Rolled OatsĀ or Old Fashioned Oats
- 1/4 cup Stevia in the Raw
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Cinnamon
- 1/4 tsp Pumpkin Pie Spice
- Pinch Sea Salt
Wet Ingredients:
- 2 Small Bananas, mashed (approx 1 cup)
- 1/2 cup Pumpkin (pure pumpkin, not pumpkin pie filling – we buy the Trader Joes Organic Canned Pumpkin)
- 2 Egg Whites
- 1/2 cup Unsweetened Vanilla Almond Milk
- 1 Tbsp Coconut Oil, melted
Instructions
- Preheat oven to 350 degrees.
- Coat bread pan with olive oil.
- Mix dry ingredients together in a large bowl. Mix wet ingredients together in a small bowl.
- Add wet ingredients to dry ingredients. The mixture will be lumpy – do not over stir.
- Spoon mixture into loaf pan and bake for 40-45 minutes.
- Let bread cool 10-15 minutes before cutting. Cut into 8 slices.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 137
- Sugar: 4 grams
- Fat: 4 grams
- Carbohydrates: 21 grams
- Fiber: 3 grams
- Protein: 5 grams
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