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Irresistible No Added Sugar Pumpkin Banana Bread

Slices of no added sugar pumpkin banana bread with a moist, dense texture and studded with raisins.
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This no added sugar pumpkin banana bread is a healthy, naturally sweetened treat packed with fall flavors. Made with overripe bananas and pumpkin purée, it’s perfect for breakfast, snacks, or holiday brunches.

Ingredients

Scale
  • ¾ cup pure pumpkin purée
  • 1½ cups mashed overripe bananas (from about 2–3 medium bananas)
  • 3 tablespoons melted coconut oil or avocado oil
  • 2 eggs
  • 1 teaspoon vanilla, pumpkin, or banana extract
  • 2 cups white whole wheat flour
  • 1 tablespoon pumpkin spice blend
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • Optional: ½ cup mix-ins such as chopped walnuts, pecans, raisins, or chocolate chips

Instructions

  1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan or three mini loaf pans.
  2. In a large bowl, mash the bananas. Add the pumpkin purée, oil, eggs, and extract. Whisk until fully combined.
  3. Add flour, pumpkin spice blend, baking powder, baking soda, and salt to the bowl. Mix with a whisk just until combined.
  4. Fold in optional mix-ins if using.
  5. Pour the batter into the prepared pan(s).
  6. Place the pan in the oven and reduce the heat to 350°F. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use only very ripe bananas for best natural sweetness.
  • Drain thawed frozen bananas to prevent soggy batter.
  • Do not overmix the batter after adding flour to keep the loaf fluffy.
  • Let bread cool fully before slicing to avoid crumbling.
  • Store in airtight wrap at room temperature for 2–3 days or refrigerate up to a week.
  • Freezes well for up to 3 months when tightly wrapped.

Nutrition

Find it online: https://recipeeasily.com/no-added-sugar-pumpkin-banana-bread/