Banana Pumpkin Bread Loaf

Fall for means loads of pumpkin and a lot more baking than earlier in the year. Add this Banana Pumpkin Bread Loaf to your weekend fall baking routine is a great one. I love this recipe for a few reasons. Let’s dive in.


A typical baked loaf takes about 3/4-1.5 cups of refined added sugar. From a nutrition perspective that is a lot of simple sugar. Listen, sugar has a time and place. We want our sugar to typically comes from from fiber rich items or real items such as fruit (whole fruit specifically). When we consume loads of sugar we increase our desire to want more and more sugar. Where do we want our sugar intake to come from?

-Complex carbohydrates

-Whole fruit (not juice)


But here is an important question… If I want to still enjoy baking and desserts, how do I do that without consuming loads of sugar? This is a great question. When we approach eating habits in a balanced way, which is the approach I coach all my clients on. It is the philosophy of A Taste of Wellbeing, balanced eating, we can make simple swaps and enjoy all foods.

Reducing sugar intake in baked goods, swapping from cane sugar to coconut sugar, honey, maple syrup, or ripe bananas this increases your nutrients of real forms of sugar. Skipping the processed sugars on a regular basis will aid in your overall health. That isn’t to say NEVER EVER EVER eat a regular slice of cake. Of course enjoy when the time is right, but on the regular, not if health is a priority.

Let’s take a look at the recipe so you can get into the kitchen to bake this BETTER for you No REFINED SUGAR added Banana Pumpkin Bread Loaf.

Banana Pumpkin Bread Loaf

Course Breakfast, Snack
Cook Time 45 minutes
Servings 8


  • 1 cup Pumpkin Puree
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1/4 cup Melted Butter or melted coconut oil
  • 3 Ripe Mashed Bananas
  • 1/4 cup Honey
  • 1 3/4 cup Whole Wheat Flour
  • 1.5 tsp Baking Powder
  • .5 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1 TBLS Cinnamon
  • 1/2 tsp All Spice
  • 1/4 tsp Nutmeg
  • 3/4 cup Raw Chopped Walnuts


  • Preheat the oven to 350 degrees and grease with butter and flour a 9×13 loaf pan. Set this aside.
    In a stand mixer with the paddle attachment, add in the mashed banana, eggs,melted butter, honey, vanilla, pumpkin puree, and vanilla extract.
    Measure the flour, baking soda, baking powder, salt, and spices into a bowl. Add this all at once to the wet ingredients. Mix until the batter is smooth.
    Fold in with a spatula the walnuts. Pour the batter into the greased loaf pan. Bake for 35-45 minutes or until the knife comes out clean.
    Let the bread loaf cool for 15 minutes before flipping it out and slicing.

About the Author

Alexandra Golovac, Health Coach

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