Healthy banana bread with a festive fall twist! This Healthy Pumpkin Oatmeal Banana Bread is dairy-free, gluten-free (when made with certified gluten-free oats), refined sugar–free, oil-free, and packed with fiber. It’s become our family’s favorite pumpkin-flavored loaf.
This post is sponsored by Bob’s Red Mill. All opinions are my own—thanks to the brands that make Confessions of a Fit Foodie possible.
The first cold snap of the season has arrived here in Pennsylvania. After complaining about the heat for weeks, I’m suddenly cranking the heat and reaching for warm, cozy recipes. Fall baking is officially on.
I don’t usually bake that often, but the combination of pumpkin, banana and chocolate made me experiment—and I kept coming back to this version. It’s a fall-inspired twist on my popular banana bread, made healthier by swapping traditional flour for oat flour and using pumpkin puree to keep the loaf moist without oil.
For the oat flour I use Bob’s Red Mill Gluten Free Rolled Oats pulsed in a food processor until fine. That makes this recipe convenient—most kitchens already have oats on hand—and the oat flour gives a tender, slightly denser crumb that pairs perfectly with pumpkin and banana.
If you like oat flour, you can also use the same approach in other recipes like freezer waffles—oats are versatile and a great pantry staple.
This loaf tastes like classic banana bread but with clear autumn notes from pumpkin pie spice and cinnamon. The pumpkin puree keeps the texture moist and tender, so there’s no need for oil or butter. Add dairy-free chocolate chips if you want a sweeter treat—personally I love a warm drizzle of peanut butter on a slice.
It’s easy to make, wholesome, and adaptable—turn the batter into muffins or mini muffins for snacks or school lunches. Mini muffins bake in about ten minutes; regular muffins take 15–18 minutes.
Come to mama!
Pumpkin Bread FAQs
How do you make oat flour?
Place rolled oats in a food processor or high-speed blender and pulse until the oats become a fine flour. Measure to ensure you have 2 cups of oat flour for this recipe—if your oats aren’t fully ground, pulse a bit longer or sift out any larger flakes.
Can I substitute another flour?
I haven’t tested all substitutions here, but from experience with my original banana bread, gluten-free all-purpose flour or whole wheat flour (if you’re not gluten-free) should work. Keep in mind texture and liquid absorption vary by flour.
How should I store the bread?
Store wrapped tightly on the counter for 1–2 days. For longer storage, refrigerate up to 5 days. To freeze, wrap slices or the whole loaf airtight and freeze up to 3 months.
Is this bread gluten-free?
Yes, when you use certified gluten-free rolled oats. Not all oats are guaranteed gluten-free due to potential cross-contact; look for certified gluten-free oats if you need them. The bread is dairy-free when you use dairy-free chocolate chips.
Can this be made as muffins?
Yes—regular muffins bake in 15–18 minutes, mini muffins in about 10 minutes. They freeze well and make a convenient snack.
I hope you enjoy this Pumpkin Oatmeal Banana Bread as much as we do—it’s a simple, nourishing way to welcome fall flavors into your kitchen.
Thank you to Bob’s Red Mill for sponsoring this post. I love cooking with products I trust and use daily.
More healthy pumpkin recipes
Healthy Pumpkin Cream Cheese Muffins
Healthy Pumpkin Alfredo Sauce
Pumpkin Oatmeal Muffins
21 Day Fix Pumpkin Custard Bars
21 Day Fix Pumpkin French Toast
Chocolate Pumpkin Cups
Healthy Pumpkin Oatmeal Banana Bread
Pin Recipe
Ingredients
- 2 cups Oat Flour or Bob’s Red Mill Gluten-free Old Fashioned Oats blended into a flour
- 1/3 cup honey or maple syrup
- 2 eggs
- 2/3 cup mashed ripe bananas about 2 small or 1½ large bananas
- 2/3 cup pumpkin puree not pumpkin pie filling
- ¼ cup unsweetened vanilla almond milk or any milk you have on hand
- 1 teaspoon vanilla extract
- 1 teaspoon gluten-free baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1–2 teaspoons pumpkin pie spice use more for a stronger spice flavor
- ½ cup dairy-free chocolate chips optional
Instructions
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Preheat oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment or grease well.
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Blend rolled oats in a food processor or blender until fine to make oat flour. Measure 2 cups of oat flour (or use 2 cups store-bought oat flour).
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In a large bowl, whisk together honey (or maple), vanilla, and pumpkin. Add eggs and beat well; then stir in mashed bananas and almond milk.
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In a separate bowl, combine oat flour, baking soda, salt, pumpkin pie spice and cinnamon. Fold the wet ingredients into the dry ingredients until just combined.
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Gently fold in dairy-free chocolate chips if using.
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Pour the batter into the prepared pan and bake 35–45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool another 20 minutes before slicing.
Notes
WW: 6 points per slice (calculated with chocolate chips).