Healthy Banana Pumpkin Bread

So moist and flavorful, this healthy banana pumpkin bread is made without gluten and refined sugar for the best guilt-free treat!

5 from 1 vote

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Course: Clean Eating Snacks

Cuisine: American

Prep Time: 10

Cook Time: 45

Rest Time: 30

Total Time: 55

Servings: slices (1 loaf)

Calories: 172kcal

Author: Violet Parcha

2 cups oat flour use gluten-free oat flour if you need this bread to be gluten free
1 cup pumpkin puree drained if watery
2 bananas overripe
1/4 cup avocado oil
2 eggs
1/3 cup coconut sugar
2 teaspoons baking soda
1 teaspoon vanilla
1 teaspoon apple cider vinegar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt

In a medium bowl, whisk together oat flour, baking soda, spices, and salt.
2 cups oat flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ground ginger, 1/4 teaspoon salt
In a large bowl, mash the bananas using a potato masher or fork.
2 bananas
Add pumpkin, avocado oil, eggs, sugar, vanilla, and apple cider vinegar to the mashed bananas and whisk until everything is well combined.
1 cup pumpkin puree, 1/4 cup avocado oil, 2 eggs, 1/3 cup coconut sugar, 1 teaspoon vanilla, 1 teaspoon apple cider vinegar
Gently stir the dry ingredients into the wet ingredients until just combined.
Cover the bowl and place the batter in the fridge to rest for 30 minutes.
Preheat your oven to 350 degrees and grease a loaf pan.
Pour the batter into the loaf pan.
Bake for 40-45 minutes, until you can insert a toothpick and it comes out mostly clean with a few moist crumbs.
Let the bread cool for 10 minutes before removing it from the pan, and then let it finish cooling before slicing.

Can substitute the coconut sugar for brown sugar
Store cooled bread tightly wrapped in plastic wrap at room temperature for 3-4 days.
To freeze, wrap cooled bread tightly in plastic wrap or place in a ziplock freezer bag and freeze for 2-3 months.