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You are here: Home / All Recipes / Healthy Pumpkin Oatmeal Banana Bread

October 18, 2018 By Nancylynn 35 Comments

Healthy Pumpkin Oatmeal Banana Bread

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Healthy Banana Bread with a Festive Fall twist!  This 21 Day Fix Healthy Pumpkin Oatmeal Banana Bread is dairy, gluten, refined sugar free, oil free, and yet full of good for you fiber.  It’s our family’s new favorite pumpkin flavored treat! This post contains affiliate links for products I’m obsessed with. 

Sliced Pumpkin Oatmeal bread with chocolate chips laying on a wooden cutting board.  The light colored wood table is adorned with white and orange pumpkins and a light brown piece of fabric.

This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% mine. Thank you for supporting the brands that help make Confessions of a Fit Foodie possible.

Guys.  It’s absolutely freezing here in PA.

Like break out your winter coat for the bus stop cold.

I think it might be my fault.  I complained for the whole first part of the month about how I was sick of being so damn hot.  And now?  My heat is on.  I literally JUST had my air conditioning on last week.

Sliced Pumpkin Oatmeal bread with chocolate chips laying on a wooden cutting board.  The light colored wood table is adorned with white and orange pumpkins and a light brown piece of fabric.  A small knife sits beside the board.

Anyway, this weather does put me in the mood to cook all the things and even bake…and you know I’m not typically a baker.  But since it’s Fall and the combination of chocolate and pumpkin can’t be beat, I have been whipping up tasty treats on the reg.

Like this Healthy Pumpkin Oatmeal Banana Bread…a festive autumn inspired twist on my super popular original Banana Bread.

A bag of Bob's Red Mill Old Fashioned Gluten Free Rolled Oats sits in the middle of a festive Autumn table with white, yellow, and orange pumpkins and decorative wheat.  A piece of banana bread and peanut butter is on a white plate and a wooden cutting board sits nearby by the full loaf of bread.

Except this time I grabbed my favorite Bob’s Red Mill Gluten Free Rolled Oats and used my food processor to create an oat flour instead of using gluten free all purpose flour.  You know what that means, right?  I ALWAYS have the ingredients on hand to make this…and so I’ve made it 5 times in the last two week.  True Story.

Love using oat flour?  Check out these Gluten Free Make Ahead Freezer Waffles with the same oats!A flatlay of the ingredients to make Pumpkin Oatmeal Banana Bread on a light wood table.

Like a traditional banana bread, you still get a nice sweetness and a mild banana taste, but with a great kick of fall flavor thanks to the pumpkin spice and cinnamon.  And because there’s a good amount of pumpkin puree in it, this bread has an amazing texture without using any oil or butter.

Mixing dry ingredients for Banana Pumpkin Oatmeal Bread into the wet ingredients.  One hand is holding the small glass bowl and the other hand is stirring with a wooden spoon.  Bananas are laying on the table, as well as a bowl of chocolate chips and a loaf pan with parchment paper.

That’s some baking magic right there.

Not to mention, so much healthy goodness.


A woman's hand is shown using a wooden spoon to pour oatmeal banana pumpkin bread into a loaf pan lined with parchment paper.

If you add the chocolate chips, you will have to treat swap this…but, guys, it’s SO worth it.  The bread is delicious on it’s own, though, so if you want to make one loaf with chips and one loaf without, you will be winning at life and you can eat it every day!

Oh – and I love it with a drizzle of warm peanut butter.

A loaf of Pumpkin Banana Oatmeal Bread sits on a wooden tray.  Next to the bread is a small mason jar of oat flour and a plate with a slice of the bread with peanut butter drizzled on it.

Come to momma!

Ok – some FAQs before we get to the recipe, shall we?

How does one make Oat Flour?

To make the Oat Flour, you just simply grab your bag of Bob’s Red Mill Oats and pulse in a food processor until you get a fine flour.  If you still have some larger oat flakes, either sift them out or or pulse some more.  I seem to get a 1:1 ratio of oats to oat flour with the Bob’s brand, but you’ll want to measure for yourself, as you will need 2 cups of oat flour for this recipe.  If you don’t have a food processor (by the way, this is the food processor I have and love), you can try your blender.

Can I substitute a different flour for the Oat Flour?

I haven’t tried, but based upon my original banana bread recipe, I believe you could sub both gluten-free all purpose flour or whole wheat flour (if you aren’t gluten-free) for this recipe.

How do I store this Pumpkin Oatmeal Banana Bread?

You can leave this Pumpkin Oatmeal Banana Bread on the counter if it’s wrapped tightly for 1-2 days. Beyond that, store in your refrigerator for up to 5 days.

Can you this Pumpkin Oatmeal Banana Bread be frozen?

Yes!  You can freeze this bread for up 3 months – wrap and seal in an airtight container or ziplock bag.

Is this Pumpkin Oatmeal Banana Bread gluten free?

Yup.  And dairy free, too, as long as you use dairy free chocolate chips.  I love Enjoy Life Brand.

Can this Pumpkin Oatmeal Banana Bread be made into muffins?

Yes!  So glad you asked – I made these as muffins and even as mini muffins for my son’s preschool snack!  The mini muffins were ready in ten mins and the regular size muffins were ready in 15-18 mins.  I have some in my freezer right now!

I hope you love this Pumpkin Oatmeal Banana Bread as much as we do!

Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and use in my kitchen daily!

Healthy Banana Bread with a Festive Fall twist!  This 21 Day Fix Healthy Pumpkin Oatmeal Banana Bread is dairy, gluten, refined sugar free, oil free, and yet full of good for you fiber.  It's our family's new favorite pumpkin flavored treat!  21 Day Fix Pumpkin Bread | Gluten Free Pumpkin Bread | Dairy Free Gluten Free Pumpkin Bread | Oatmeal Pumpkin Bread |  Chocolate Chip Pumpkin Bread | Pumpkin Banana Bread | Pumpkin Oatmeal #21dayfixpumpkinrecipes #glutenfreepumpkinrecipes #confessionsofafitfoodie #dairyfreepumpkinbread

Looking for more 21 Day Fix Pumpkin Deliciousness?  Check out these posts:

21 Day Fix No Bake Pumpkin Cookie Dough Dip

21 Day Fix Pumpkin Custard Bars | The Foodie and The Fix

21 Day Fix Pumpkin French Toast | Carrie Elle 

21 Day Fix Pumpkin Spice Apples | My Crazy Good Life

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Healthy Pumpkin Oatmeal Banana Bread | 21 Day Fix Pumpkin Oatmeal Banana Bread [Gluten-free/dairy-free]

★★★★★ 4.9 from 8 reviews
  • Author: Nancylynn
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 slices of bread/1 loaf 1x
  • Category: Breads
  • Method: Baking
  • Cuisine: American
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Description

Healthy Banana Bread with a Festive Fall twist!  This 21 Day Fix Healthy Pumpkin Oatmeal Banana Bread is dairy, gluten, refined sugar free, oil free, and yet full of good for you fiber.  It’s our family’s new favorite pumpkin flavored treat!


Scale

Ingredients

2 cups Bob’s Red Mill Gluten-free Old Fashioned Oats

1/3 cup honey or maple syrup

2 eggs

2/3 cup of mashed ripe bananas (about 2 small or 1 1/2 large ripe bananas)

2/3 cup pumpkin puree (not pumpkin pie filling)

¼ cup unsweetened vanilla almond milk (or sub whatever milk you have on hand)

1 teaspoon vanilla extract

1 teaspoon gluten-free baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

optional mix-in: 1/2 cup dairy free chocolate chips


Instructions

  1. Preheat oven to 325 degrees Fahrenheit and line a 9×5-inch loaf pan with parchment paper or grease well with coconut oil or coconut oil spray.
  2. Place oats in your food processor or blender and pulse until you have a fine flour.  Measure and be sure you have two cups of flour.
  3. In a large bowl, whisk the honey, vanilla, and pumpkin together together. Add the eggs and beat well, then whisk in the mashed bananas and almond milk.
  4. In a smaller bowl, mix baking soda, salt, pumpkin spice, cinnamon, and whisk to blend. Then fold in the flour, mixing just until the batter is combined.
  5. Gently fold in the chocolate chips if you are using them.
  6. Pour the batter into your prepared loaf pan and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Notes

Slice bread into 8 equal slices

1 slice of bread with chocolate chips = 1 yellow treat swap, 1/2 purple

1 slice of bread with no chocolate chips = 3/4 yellow, 1/2 purple, 2 SWEETENER tsps


Nutrition

  • Serving Size: 1 slice

Keywords: Pumpkin bread, healthy pumpkin bread, pumpkin banana bread, 21 day fix pumpkin bread, gluten free pumpkin bread

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

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Filed Under: All Recipes, Apps + Snacks, Breakfast, Cooking Method, Courses, Dairy-Free, Desserts, Diet, Fall + Thanksgiving, GF + DF, Gluten-Free, Kid-Friendly, Seasonal, Stove + Oven, Vegan + Vegetarian

Reader Interactions

Comments

  1. Eirene says

    October 18, 2018 at 6:04 pm

    Hello, do you think apple sauce would work to replace the eggs for a vegan treat? And if so, how much of it? Thank you!

    Reply
    • Nancylynn says

      October 18, 2018 at 8:17 pm

      I think a flax egg might be better, but if you try the applesauce, I would do 1/3 cup.

      Reply
  2. Karen says

    October 27, 2018 at 7:57 pm

    Do you think chia gel would work in place of the egg??

    Reply
    • Nancylynn says

      October 27, 2018 at 11:13 pm

      I would try it or a flax egg.

      Reply
  3. KS27 says

    November 1, 2018 at 4:07 pm

    Could I replace the banana with applesauce? I’m not a banana fan at all!!

    Reply
    • Nancylynn says

      November 2, 2018 at 12:35 am

      Yes!

      Reply
  4. Brittany says

    January 27, 2019 at 8:54 pm

    I really liked it but am curious if anyone has tried doubling the pumpkin puree and/or spice? I didnt find the flavor as strong as I’d like. I’m a pumpkin LOVER!

    ★★★★

    Reply
    • Nancylynn says

      January 27, 2019 at 11:40 pm

      I have doubled the spice and it was a lot stronger! My kids like a little less spice…maybe start with that and see what you think?

      Reply
  5. Jennifer says

    February 23, 2019 at 7:55 pm

    I made these twice as muffins and counted as 1/2 yellow since there were 12 servings instead of 8. This time I omitted the pumpkin pie spice and added 3T of cocoa powder to make chocolate banana muffins. I topped each muffin with 4 chocolate chips. My kids love them! Thanks for all the great recipes!

    Reply
    • Nancylynn says

      February 25, 2019 at 5:59 pm

      What a fantastic idea!!!

      Reply
  6. MC says

    March 3, 2019 at 2:59 pm

    can you use whole wheat flour instead of oatmeal?

    Reply
    • Nancylynn says

      March 4, 2019 at 3:05 am

      Yes!

      Reply
  7. Nichole says

    September 17, 2019 at 10:44 am

    I am a 21 day fixer. My son, however, is diabetic. I am curious about the nutrition facts, in addition to the color breakdowns. How many carbs per slice for example? We both enjoy this recipe. Thanks!

    Reply
    • Nancylynn says

      September 22, 2019 at 2:50 pm

      Hi! I would use myfitnesspal to get the most accurate info for this!

      Reply
  8. Shelby says

    September 21, 2019 at 5:46 pm

    I’m not doing the 21 day fix, but I was looking for something dairy and gluten free. This was so simple and so, so delicious. I’ve been on a gluten free and vegan journey because of some health issues (I’m only 23, so that’s no fun). Thank you for giving me yummy options that don’t make me feel like I have to give up my favorite things!

    Reply
    • Nancylynn says

      September 22, 2019 at 2:36 pm

      Awww…it makes me happy to hear this worked for you! Health issues are a bummer, especially at your age, but I am proud of you for taking your health seriously and doing your best! Hopefully you find more DF/GF recipes on my page that you love!

      Reply
  9. Ami says

    September 22, 2019 at 9:38 am

    I had m doubts while baking this,to be honest. But this was awesome. Will definitely be making more of this. I used ww flour instead of oats and flax eggs. Also added an apple in place of some banana.

    ★★★★★

    Reply
    • Nancylynn says

      September 22, 2019 at 2:34 pm

      Hi!! Thank you so much for the rating, Amy! And I am sure your subs will help other egg free readers!

      Reply
  10. Brittany says

    October 22, 2019 at 5:11 pm

    What would the container count be for mini muffins? Thank you for the healthy, delicious recipes! Your recipes are by far my favorite!

    ★★★★★

    Reply
    • Nancylynn says

      October 24, 2019 at 12:38 am

      Hi!!! Omg – you are the sweetest – thank you!! And you can have three mini muffins for the same containers as 1 slice of the bread! Does that make sense?

      Reply
  11. Nicole says

    November 6, 2019 at 9:40 pm

    We loved this one! And my 4 year old loved helping me. Thanks for making recipes we can enjoy together!

    ★★★★★

    Reply
    • Nancylynn says

      November 6, 2019 at 11:19 pm

      That’s AWESOME! Thank you so much for your review, Nicole!

      Reply
  12. Kathy Roussis says

    January 11, 2020 at 11:53 pm

    I just made these today! My house smelled awesome and the taste was even better!
    Thank you for another great recipe!

    ★★★★★

    Reply
  13. Melanie says

    January 19, 2020 at 9:16 pm

    So so so good! It’s been hard for me to find a good gluten/dairy free recipe. Thanks so much!

    ★★★★★

    Reply
    • Nancylynn says

      January 20, 2020 at 12:12 am

      I’m so glad! All of my muffins and baked goods are df/gf, so hopefully you can find some more to try!

      Reply
  14. Eileen Patricia says

    March 4, 2020 at 12:39 am

    This was really delicious. Will definitely make this again.

    Reply
    • Nancylynn says

      March 7, 2020 at 4:53 pm

      That makes me super happy!

      Reply
  15. Melissa says

    April 4, 2020 at 2:45 pm

    10 STARS! This is a fabulous recipe! Beyond delicious! This is a must make if you have not done so yet!

    ★★★★★

    Reply
    • Nancylynn says

      April 4, 2020 at 2:47 pm

      Melissa- this made my whole morning!!! THANK YOU!!

      Reply
  16. Ieasha SMITH says

    April 8, 2020 at 3:09 pm

    can i use non gluten free oats?

    Reply
    • Nancylynn says

      June 11, 2020 at 1:22 am

      Absolutely!

      Reply
  17. Sherry says

    October 4, 2020 at 2:53 pm

    Can I use almond flour for this? Or do you think it would crumble. Already have it in my pantry!

    Reply
  18. Renee Morrison says

    November 17, 2020 at 11:42 pm

    Made this tonight and it’s delicious! Also, made your ramen stir fry tonight and that Kung Pao sauce is addicting. You should bottle and market that!

    ★★★★★

    Reply
  19. nickia says

    December 21, 2020 at 7:58 pm

    So if this is not treated as a treat without the chocolate chips …. can you basically have a slice a day lol? or is it best to still follow the treat 3 times a day?

    Reply
    • Nancylynn says

      December 21, 2020 at 8:17 pm

      You can have it every day! Enjoy!

      Reply

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