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Home » Paleo Pumpkin Banana Bread

Paleo Pumpkin Banana Bread

October 15, 2021 by Jomelyn 2 Comments

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Moist, soft, and delicious paleo pumpkin banana bread! This healthy bread is sugar-free, grain-free, and dairy free. It’s an easy recipe with wonderful Fall spices to elevate your regular old banana bread to the next level.

Paleo Pumpkin  Banana Bread slices on a white plate.

What is Paleo

Paleo is a short term for “paleolithic” also called the old stone age of human history by several thousand years ago. The term paleo diet is based on what people ate during that period of time. They are hunter-gatherers and hunt food from wild animals and plants to survive. No wheat, gluten, dairy, and sugar are added to their diets.

Why You Will Love This

  • You will love this healthy paleo pumpkin banana bread recipe because it is gluten-free, sugar-free, grain-free, and dairy free.
  • No fancy equipment is needed. It only needs one mixing bowl, a spatula, and a loaf pan to make this tasty bread. You don’t need to make too much effort and clean-ups to have yummy and satisfying bread.
  • It takes less than an hour to make this bread. It is a quick and simple bread that all beginner bakers can try.
  • If you love this easy bread recipe, be sure to check out my Pumpkin Chocolate Chip and Raisin Bread and my Banana Bread.

Ingredients

Ingredients for paleo pumpkin banana bread recipe.
  • Almond-flour
  • Pumpkin pie spice powder and cinnamon powder
  • Baking powder and Baking soda
  • Salt
  • Chocolate Chips
  • Pumpkin puree
  • mashed banana
  • Eggs
  • Apple Cider Vinegar
  • Vanilla
  • Maple Syrup

How to make Pumpkin Banana Bread

  1. Preheat the oven to 350F or 177C. Grease the loaf pan with non-stick cooking spray or cooking oil. Set Aside. In a bowl, combine pumpkin puree, mashed banana, eggs, apple cider vinegar, maple syrup, and vanilla. Using a whisk or spatula, mix well until well combined.
  2. In the same bowl, add almond flour, pumpkin pie spice powder, cinnamon powder, baking powder, baking soda, and salt.
  3. Mix everything well to create batter consistency but do not over-mix. Then fold in chocolate chips. You can also add nuts or dried fruits such as raisins.
  4. Pour the batter into the greased loaf pan and bake in the center rack of the preheated oven for 45-50 minutes until a toothpick inserted into the center comes out clean. Cool for a few minutes, then slice and serve. Enjoy!
Step by step photos on how to make pumpkin banana bread.

Baking Tips

  • Use room-temperature eggs.
  • Avoid opening the oven too often because you want the temperature to be consistent. Otherwise, your bread may turn flat or collapse.
  • To check if your bread is done, stick a toothpick into the batter, and if it comes out clean, then it is done.
  • If you are plant-based, you can use chia egg: 1 egg= 1 Tbsp chia seeds+ 3 Tbsp water as an egg substitute.
  • Make your own pumpkin pie spice powder, by mixing cinnamon powder, ginger powder, nutmeg powder,  allspice powder, and cloves powder. You can play with it, I like the cinnamon taste to stand out.
  • Be sure to grease with coconut oil or spray non-stick oil first so the batter will not stick
Paleo pumpkin banana bread loaf.

Storage and Reheating

  • Storage: Be sure to cool completely. Store leftovers in an airtight container for up to 3-5 days on the countertop. You can freeze sliced paleo banana pumpkin bread in a freezer-friendly bag or container for up to 3 months.
  • Reheating: Reheat bread in the microwave for 30 seconds or until thoroughly warm.

Paleo Pumpkin Banana Bread slices on a white plate.

Paleo Pumpkin Banana Bread Recipe

Jomelyn Mauermann
Moist, soft, and delicious paleo pumpkin banana bread! IThis healthy bread is sugar-free, grain-free, and dairy free. It’s an easy recipe with wonderful Fall spices to elevate your regular old banana bread to the next level.
5 from 1 vote
Print Pin
Prep Time 10 mins
Cook Time 50 mins
Course Bread, Snack
Cuisine American
Servings 12 servings
Calories 129 kcal

Equipment

  • Oven
  • Mixing bowl
  • Spatula

Ingredients
  

  • 1⅓ cups almond flour
  • 2 teaspoon pumpkin pie spice powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup pumpkin puree
  • ½ cup ripe banana mashed
  • 1 teaspoon vanilla
  • ⅓ cup chocolate chips or nuts and dried fruits

Instructions
 

  • Preheat your oven to 350F (177C). Grease a loaf pan with coconut oil or nonstick spray. Set aside.
  • In a mixing bowl, combine pumpkin puree, mashed banana, eggs, apple cider vinegar, maple syrup, and vanilla. Using a whisk or spatula, mix well until well combined.
  • In the same bowl, add almond flour, pumpkin pie spice powder, cinnamon powder, baking powder, baking soda, and salt.
  • Mix throughly to form a batter consistency. Fold in chocolate chips. You can add nuts or dried fruits to your liking.
  • Pour batter into the greased loaf pan and bake in the center rack of the oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool for a few minutes then slice and serve.

Notes

Recipe Notes
  • Use room-temperature eggs to avoid clumping your batter.
  • Avoid opening the oven too often because you want the temperature to be consistent. Otherwise, your bread may collapse or turn flat.
  • To check if your bread is done, stick a toothpick into the batter, and if it comes out clean, then it is done.
  • To avoid the batter sticking into the pan, you can use parchment paper on the bottom of the loaf pan or use a silicone pan or greased aluminum or glass pan before pouring the batter.
  • You can store your leftover bread on the countertop for 3-5 days or freezer for up to 3 months. Be sure to slice them individually before freezing. I use a glass container with a lid or aluminum foil for extra fresh bread. 
 

Nutrition

Calories: 129kcal
Keyword Breakfast, Gluten-Free Bread, Healthy Bread, Holiday Recipe, Paleo pumpkin Bread, Thanksgiving Day Recipe Ideas
Tried this recipe?Let us know how it was!

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Filed Under: Bread, Breakfast

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Reader Interactions

Comments

  1. Tyson J Mauermann

    October 15, 2021 at 10:22 pm

    5 stars
    Looks tasty and a healthier alternative. I’ll have to see if my wife will make it for me.

    Reply
    • Curious Flavors

      October 18, 2021 at 9:06 pm

      Thank you very much! Let me know if you need more recipes.

      Reply

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Hi, my name is Jomelyn, and nice to meet you! I am a wife and a busy mom of a 5-year-old sweet little boy. 

Cooking and baking are not complicated. I encourage you to try it. Scroll some of our recipes and let’s do it!

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