Fine, I’ll do it. I’ll post a recipe using pumpkin spice. Twist my arm, why don’t you?!
Regardless of how you feel about pumpkin spice, it really is a symbol of the season. During the fall, it seems that people either ride extremely hard for pumpkin spice or they absolutely hate it. But, honestly, I think I fall somewhere in between.
For one, I’m a huge fan of how baking with pumpkin spice, usually made from cinnamon, nutmeg, cardamom, ginger, and cloves, makes our apartment smell like heaven. I also appreciate how pumpkin spice is a vehicle through which I can bake with a vegetable (well, I guess pumpkin is botanically a fruit…but that’s another story).
So, there you have it. Pumpkin spice can bring a lot to the table. And this Pumpkin Banana Oat Bread is one of pumpkin spice’s best showings.
As you may have guessed from the name, this recipe is a fall twist on the most classic bread out there. It’s also made with oat flour, so it packs a little extra fiber and nutrition than most other baked goods. And just because I’m a dietitian and can’t help myself from adding a lil’ extra nutrition wherever I can, I also used Greek yogurt. Freshly ground oats, protein-rich yogurt, AND pumpkin?! I’m one happy RD.
The end result is delightfully moist, decadent, and full of flavor. Oh, and did I mention there’s chocolate?
Pin this Pumpkin Banana Oat Bread now to make later!
If you are familiar with making banana bread, you may know that a lot of them sink slightly in the middle. This one is no exception, but I make no apologies for it…that gooey center is irresistible. And it firms up as the bread cools/if it’s stored in the fridge. But if you’re not a moist center type of person, you can choose to cook this bread a little longer to see if it suits your fancy.
Pumpkin Banana Oat Bread
A decadent and moist pumpkin bread made with freshly ground oat flour, pumpkin puree, yogurt, and ripe bananas!
- 1.5 cups oat flour made from grinding old fashioned oats
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 3/4 cup mashed banana about 2 large
- 1/2 cup pumpkin puree canned, not pumpkin pie filling
- 1/2 cup plain Greek yogurt or Icelandic skyr
- 2 eggs lightly beaten
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup chocolate chips optional
Preheat the oven to 350 degrees F. Grease a 9x5" loaf pan and set aside.
To prepare the oat flour, grind old fashioned oats in a food processor or coffee grinder until fine. Combine the oat flour, baking soda, baking powder, salt, and pumpkin pie spice in a small bowl.
In a large bowl, combine the bananas, pumpkin, yogurt, eggs, vanilla, and maple syrup. Add the dry ingredients to the wet ones and whisk until well combined. Mix in chocolate chips if desired.
Pour the batter into the greased loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before slicing. The bread will firm up more as it continues to cool, and as it is stored in the fridge.
Store in the fridge or freezer if you want the bread to last longer, or at room temperature if you are eating it within a couple days.
Happy fall baking!