Pumpkin Lovers Banana Bread

Makes: 1 Loaf (about 13 slices)


  • 3 cups of oat flour
  • 3 teaspoons of baking powder
  • ½ teaspoon of salt
  • 1½ teaspoons of pumpkin pie spice
  • ½ teaspoon of cinnamon
  • 2 eggs, beaten
  • 3 ripe bananas, mashed
  • 1 15 oz. can of pumpkin puree
  • ⅓ cup of raw pumpkin seeds
  • ⅓ cup of pecans
  • ⅓ cup guittard extra dark chocolate chips


  1. Pre-heat oven to 375 deg. Fahrenheit (190 deg. Celsius) and line a large loaf pan with parchment paper
  2. In a medium-sized bowl, combine the gluten-free flour, baking powder, salt, pumpkin pie spice and cinnamon, and mix well together, then set aside
  3. In a large bowl, mix the mashed bananas, eggs, pumpkin puree together, then beat with a mixer until smooth
  4. Pour the dry ingredients bit by bit into the wet ingredients, and stir together until just combined
  5. Slowly fold in the ⅓ cup of raw pumpkin seeds, pecans and chocolate chips until evenly distributed
  6. Pour batter into prepared loaf pan, and sprinkled extra raw pumpkin seeds on top
  7. Bake in oven for 60 mins or until a toothpick inserted in the middle comes out clean (if top of bread starts to get really brown, cover with aluminum foil until fully baked.)
  8. Let bread to sit in the pan for 10 minutes before removing and allowing to cool on cooling rack
  9. Allow bread to fully cool before.
  10. To store bread, wrap in plastic film in the refrigerator for up to a week.