Healthy With Memorial Banana Pumpkin Oatmeal Bread

December 22, 2020

Sheila Glazer

pumpkin bread loaf

If you’re looking for a high in fiber breakfast, snack or dessert, this banana pumpkin oatmeal bread with chocolate chips is both nutritious and can satisfy a sweet tooth.

Made with mashed bananas, pumpkin puree, maple syrup and chocolate chips, this recipe is not only high in fiber, but it’s naturally gluten free.

Did you know that pumpkin is loaded with tons of protein and fiber? It’s also rich in antioxidants and Vitamin A. And, don’t forget the health benefits of bananas. They are a great source of potassium, help regulate blood pressure and are considered heart healthy.

This holiday season, give this recipe a try from Sheila Glazer, MS, RD, LDN at Memorial Rehabilitation Institute.

Banana Pumpkin Oatmeal Bread

How to Prepare Banana Pumpkin Oatmeal Bread

Try this pumpkin and oatmeal bread recipe the next time you feel like having a sweet and healthy treat.


  • 1 cup pumpkin puree
  • 1 banana, mashed (ripe to super ripe)
  • 1/4 cup applesauce
  • 1/4 cup milk (I used pasture-raised organic whole milk)
  • 3 tablespoons raw honey
  • 3 tablespoons real maple syrup
  • 2 tablespoons coconut oil, melted (unrefined)
  • 2 eggs, whisked
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole rolled oats
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips (at least 69% cacao)


  1. Preheat a conventional oven to 350 degrees F.
  2. If you haven't already, mash the banana in a large bowl. Add the 2 whisked eggs, the pumpkin puree, applesauce, milk, honey, maple syrup, melted coconut oil and vanilla extract. Mix well.
  3. In a blender or food processor, grind the whole rolled oats into a flour consistency (or slightly thicker, if you prefer).
  4. In a separate bowl, combine the oats with the pumpkin spice, baking soda, baking powder and salt.
  5. Spoon the oat mixture into the flour and combine (do not over mix). Just get out any large chunks. Let the mix sit for 10-15 minutes.
  6. Next, fold the chocolate chips into the batter.
  7. Pour into a 9x5 nonstick pan (or a sprayed baking pan). Top with a few additional chocolate chips.
  8. Bake for 50 minutes.
  9. Let sit for at least 30 minutes before slicing.

Tip: Curious what to do with leftover pumpkin puree? Try Pumpkin Alfredo Pasta, you won't regret it.

About the Author

Sheila Glazer

Sheila Glazer, MS, RD, LDN, is a Registered Dietitian who specializes in Integrative and Functional Nutrition. She works with patients to fix the root cause of their medical conditions at the Memorial Rehabilitation Institute at Memorial Regional Hospital South and also has her own private practice based in Fort Lauderdale.