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    You are in: Home / Recipes / Cinnamon Pumpkin Banana Bread Recipe
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    Cinnamon Pumpkin Banana Bread

    Cinnamon Pumpkin Banana Bread. Photo by Prose

    1/3 Photos of Cinnamon Pumpkin Banana Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    CoffeeB's Note:

    This taken from our local press. This can be refrigerated for one week or sliced and frozen. ETA. upon reading reviews, either make 1 1/2 times the recipe for two full loaves or 1 loaf and a few muffins.

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    Serves: 20



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Coat 2 standard loaf pans with cooking spray.
    3. 3
      In a food processor, combine the pumpkin puree, bananas, vanilla and eggs.
    4. 4
      Process until smooth, scraping down the sides as needed.
    5. 5
      Add the flour, rolled oats, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice.
    6. 6
      Process until thoroughly blended, about 30 seconds, stopping to scrape the sides as needed.
    7. 7
      Transfer the batter to the prepared loaf pans.
    8. 8
      Bake for 45-50 minutes.
    9. 9
      Upon removal from pans, let cool completely before slicing.

    Ratings & Reviews:

    • on September 30, 2009

      55 first of many pumpkin yummies for the fall season! It made the whole house smell wonderful! I made this vegan by using Ener-G Egg Replacer instead of eggs, and also made it gluten-free by using Bob's Red Mill Gluten-Free All Purpose Flour. The recipe held up really well to my modifications. The oatmeal and flax seed gave it a wonderful nutty flavor and texture. Instead of pumpkin pie spice, I just used cinnamon. I might double the spice next time. I poured half the batter in a loaf pan and half in a muffin tin. The muffins were done in about 25 minutes. I found that the bread and muffins were delicious served warm with margarine and cinnamon sugar sprinkled on top. Made for Veg*n Swap 14.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2014


      I really like this recipe, it feels more healthier than banana bread. Plus it's a nice alternative to use up extra bananas. I don't have a loaf pan so I baked them in cupcake pan instead. I baked w/ cupcake liners (to save on clean up) but I would recommend spraying it w/ baking spray instead. A lot of it gets stuck to the liners thought that doesn't stop me from eating a last bit :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2013


      I make whole-wheat, low-fat or no-fat quick breads quite a bit. I was disappointed overall with this bread. It was quite dense and dry. The flavor was okay. I do not plan to make this recipe again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Cinnamon Pumpkin Banana Bread

    Serving Size: 1 (66 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 131.8
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.4 g
    Cholesterol 18.6 mg
    Sodium 97.0 mg
    Total Carbohydrate 24.3 g
    Dietary Fiber 3.2 g
    Sugars 9.4 g
    Protein 3.8 g

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