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Best Oat Flour Banana Pumpkin Bread Recipe

Best Oat Flour Banana Pumpkin Bread Recipe
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★★★★★

4.8 from 21 reviews

This Best Oat Flour Banana Pumpkin Bread is a moist, flavorful loaf combining the natural sweetness of ripe bananas and the rich earthiness of pumpkin puree, enhanced with warm spices and a luscious maple glaze. Perfect for a wholesome breakfast or cozy snack, this recipe uses oat flour for a gluten-friendly twist and incorporates a delightful maple-sweetened butter glaze that elevates every bite.

Ingredients

Scale

Bread Ingredients

  • 1 cup ripe banana, mashed
  • 3/4 cup pure pumpkin puree (canned)
  • 1 large egg
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup extra virgin olive oil
  • 2 tsp vanilla extract
  • 1 3/4 cup oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice blend
  • 1/4 tsp salt

Maple Glaze Ingredients

  • 3 tbsp salted butter
  • 1/3 cup maple syrup
  • 1 1/3 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Line an 8×4 inch loaf pan with parchment paper to prevent sticking. This ensures easy removal of the bread after baking.
  2. Mix Wet Ingredients: In a large bowl, whisk together mashed banana, pumpkin puree, egg, coconut sugar, maple syrup, olive oil, and vanilla extract until smooth, ensuring all ingredients are well combined for an even batter.
  3. Combine Dry Ingredients: Add oat flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt to the wet mixture. Stir gently until just combined to keep the loaf tender; avoid overmixing to prevent density.
  4. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-55 minutes, or until a toothpick inserted into the center emerges clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  5. Prepare Maple Glaze: While the loaf cools, melt salted butter and maple syrup together over low heat. Transfer to a bowl to cool slightly. Gradually whisk in powdered sugar by adding about 1/3 cup at a time, along with vanilla extract, until the glaze is smooth and well combined. Adjust consistency with a splash of maple syrup if needed.
  6. Glaze and Serve: Once the bread is fully cooled, spread the maple glaze evenly over the top. Allow the glaze to set slightly before slicing and serving. Enjoy your delicious banana pumpkin bread!

Notes

  • For best results, use ripe bananas with lots of brown spots—they add natural sweetness and moisture.
  • Ensure that the bread is completely cool before glazing to prevent the glaze from melting.
  • You can substitute oat flour with an equal amount of gluten-free flour blend if oat flour is unavailable.
  • Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freezing the bread without glaze is recommended; add glaze after thawing.

Nutrition

Keywords: banana bread, pumpkin bread, oat flour bread, gluten-free, maple glaze, fall recipe, healthy banana bread, pumpkin spice, sweet loaf

Find it online: https://ricoloranz.com/best-oat-flour-banana-pumpkin-bread-recipe/