Pumpkin Banana Oat Bread

I hope you all had a wonderful Thanksgiving! But, now that Thanksgiving is over, can we just fast forward to Christmas aka my favorite time of the year!

I don’t know about you but I had some leftover pumpkin and overripe bananas so I decided to mix up this bread. I took some inspiration from a few recipes, but ultimately just threw together ingredients that I knew I liked and thought would taste good together. I’m no professional baker but I’ve done my own hobby baking long enough to mostly know what is needed to put together a recipe.

Now, to preface you on this recipe, this is not going to taste like a traditional pumpkin or banana bread and that is because this pumpkin banana bread is gluten-free, dairy-free, and most importantly, is only sweetened with dates and a few tablespoons of maple syrup. The best part apart this bread is that you just mix everything together in a food processor, dump it into a pan, and put it in the oven to bake. It couldn’t be any easier!

Pumpkin Banana Oat Bread

Ingredients:

2 cups gluten-free oats

2 bananas

1/2 cup pumpkin

2 eggs

1 tsp cinnamon

1/2 tsp pumpkin pie spice

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

10 dates, pits removed

1/3 cup coconut oil + 1 tbsp

2 tbsp maple syrup

2 tbsp mini chocolate chips (I used Enjoy Life)

Directions:

1. Preheat oven to 350 degrees F.

2. Place oats in food processor and pulse until it resembles a fine crumb/flour-like consistency.

3. Add remaining ingredients to food processor. Pulse until combined.

4. Pour batter into a greased bread loaf pan or two small loaf pans. Sprinkle with chocolate chips. Put in the preheated oven to bake. Baking times may vary depending on if you use 1 large bread pan versus 2 smaller loaf pans. For 1 large loaf pan, bake about 50 - 60 minutes or until a toothpick inserted into the bread comes out clean. For the smaller loaf pans, bake 45 - 55 mins. Let cool 10 - 15 minutes. Slice then slather with some good quality butter and eat up!