Pumpkin Einkorn Banana Bread

Embrace the cozy 🍂 fall season with this nourishing Pumpkin Einkorn Banana Bread! Perfect for when those bananas start to go soft and you’re craving the rich taste of pumpkin and spice. Einkorn flour brings a unique nutty flavor, natural protein boost, and gentle digestibility, making it an ideal choice for those with sensitive tummies.

This bread has the ideal balance of moistness from pumpkin and banana with just a touch of natural sweetness from date or coconut sugar. Each slice is rich in fiber and filled with warming spices, perfect for pairing with a morning coffee or as a snack on a chilly day. Enjoy a slice with a dollop of cultured butter for added goodness!

Servings: slices

Calories: 209kcal

Ingredients

1 cup Pumpkin puree
1 cup Mashed bananas
⅓ cup olive oil
¾ cup Date sugar or coconut sugar
1 teaspoon Vanilla Extract
2½ teaspoons Pumpkin pie spices
2 cups Einkorn flour all purpose
½ teaspoon Baking Soda
1¼ teaspoon Baking Powder
¼ teaspoon Celtic sea salt

Instructions

Preheat the oven to 350°F. Line a 9×5-inch loaf pan with some paper liner. Slightly oil the paper with cooking spray to prevent the bread from sticking to the paper.
Peel the bananas, mash them with a fork and measure the amount the recipe calls for.
In a large mixing bowl, whisk the mashed banana, pumpkin puree, vanilla extract, oil, and sugar. Whisk well to combine evenly.
In another bowl, whisk flour, salt, baking soda, baking powder, and pumpkin spices.
Stir the dry ingredients into the wet ingredients until just combined – don't over mix or the bread comes out gummy.
Transfer the batter evenly into the loaf pan.
Bake the bread on the center rack of your oven for 40-45 minutes at 350°F (180°C) until a toothpick inserted in the center of the bread comes out clean. Cool on a wire rack immediately after baking.

Nutrition