Wake Up to the Aroma of a Perfect Gluten-Free Breakfast Loaf
Are you tired of the same old breakfast routine? Look no further than this delicious and healthy gluten-free banana pumpkin oat breakfast bread meal recipe. This recipe is not only easy to make but also free from refined sugar, oil, and gluten, making it the perfect option for those on restricted diets or looking to maintain a healthy lifestyle.
This recipe’s star ingredients include ripe bananas, pumpkin puree, rolled oats, and oat flour. These wholesome ingredients provide high fiber and vital nutrients beneficial for maintaining good health. In addition to being flavorful and nutritious, this bread also has a delightful aroma of pumpkin and cinnamon, making for an ideal start to any day.
Moreover, it is a one-bowl mix recipe, which means minimal cleanup for you! Whether enjoyed as a quick breakfast snack or a hearty weekend brunch spread with your loved ones, this bread will undoubtedly become your go-to option in your recipe book.
So why settle for bland breakfast food when you can have a healthy and delicious homemade banana pumpkin oatmeal bread? Follow along with us as we provide detailed instructions, tips, substitutions and variations on how to make this recipe perfect every time.
Why You’ll Love This Recipe
Are you looking for a healthy and delicious breakfast option that will satiate you until lunchtime? This gluten-free Banana Pumpkin Oat Breakfast Bread is what you need! Not only is it easy to make, but it’s also loaded with fiber and essential nutrients that will nourish your body and keep you energized throughout the day.
First of all, this recipe is perfect for those who suffer from gluten intolerance. Made with oat flour instead of regular wheat flour, this bread is naturally gluten-free. And because it’s made from whole grain oats, it provides a good amount of fiber that can help regulate your digestion and maintain healthy blood sugar levels.
But even if you don’t have gluten intolerance, you’ll still love this bread! The combination of ripe bananas and pumpkin puree gives it a lovely moist texture and a subtle sweetness that will make your taste buds dance. Plus, the addition of cinnamon and vanilla extract adds warmth and depth to the pumpkin flavor, making this bread a perfect way to welcome fall flavors.
And the best thing about this recipe? It’s refined sugar-free and oil-free! Instead of using processed sugars or oils, we sweeten the bread with a touch of maple syrup and applesauce. The result? A healthy banana pumpkin breakfast bread that is low in calories but high in nutritional value!
Whether you’re looking for a quick breakfast on-the-go or a grab-and-go snack for your busy day, this Banana Pumpkin Oat Breakfast Bread has got you covered. It’s easy to make in just one bowl for minimal clean-up, and it’s versatile enough to enjoy warmed up with a dollop of Greek yogurt or paired with some fresh fruit.
In summary, this Banana Pumpkin Oat Breakfast Bread recipe is naturally gluten-free, refined sugar-free, oil-free, high in fiber, low in calories, deliciously moist, and packed with nutritious ingredients. What more could you want? Start baking today and treat yourself to a healthy and satisfying breakfast option!
Ingredient List
Here’s what you need to make this delicious gluten-free and dairy-free Banana Pumpkin Oat Breakfast Bread.
Dry Ingredients:
- 1 and 1/2 cups rolled oats
- 1 cup oat flour (you can make this by blending rolled oats in a blender until they turn into a fine powder)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
Wet Ingredients:
- 2 ripe bananas, mashed
- 1/2 cup canned pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-ins:
- 1/3 cup dried cranberries or jellied cranberry sauce
- 1/3 cup chopped nuts like walnuts or pecans
Note: If you want to make this recipe vegan, you can replace the eggs with flax eggs. To make flax eggs, mix 2 tbsp ground flaxseed with 6 tbsp water and let it sit for a few minutes until it gels up.
The Recipe How-To
Now that we know the ingredients, it’s time to put them together and make this irresistible Gluten Free Banana Pumpkin Oat Breakfast Bread. This recipe is quick and easy and will leave your kitchen smelling wonderful. Let’s get started.
Preheat Oven
First things first, preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray or line it with parchment paper. We don’t want our bread sticking to the bottom of the pan.
Combine Dry Ingredients
In a mixing bowl, combine 1 and a half cups of oat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, half teaspoon sea salt and half teaspoon cinnamon. Mix well to combine all the dry ingredients.
Add Wet Ingredients
In another mixing bowl, combine two ripe bananas, one egg, half cup pumpkin puree, half cup applesauce, one teaspoon vanilla extract and quarter cup maple syrup. Beat these wet ingredients together until they are smooth.
Mix Everything Together
Now it is time to mix everything together. Gently pour the wet mixture into the dry mixture stirring well until everything is fully combined. Add one cup of rolled oats or chopped nuts, such as pecans or walnuts, or both for an extra crunch.
Pour Batter into Pan
Pour the batter into the greased or lined loaf pan and smooth out the surface with a spatula.
Bake For 45-50 Minutes
Now it’s time to bake our bread! Put your loaf pan in the oven and bake for around 45-50 minutes or until a toothpick comes out clean when inserted in the middle of your bread.
Now you have created an amazing Gluten Free Banana Pumpkin Oat Breakfast Bread, enjoy this delicious healthy meal as you start off your morning right.
Substitutions and Variations
If you’re looking to switch up the ingredients in this pumpkin banana oat bread recipe, there are plenty of options to try! Here are some substitutions and variations to consider:
– Flour: You can use a variety of flours in this recipe, such as almond flour, whole wheat flour, or even flourless oatmeal. Just keep in mind that the texture may change slightly depending on the type of flour you use.
– Sweetener: Instead of maple syrup, you can use honey or agave nectar for a different flavor profile. If you prefer a sugar-free version, try using stevia or erythritol instead.
– Pumpkin puree: If you don’t have canned pumpkin puree on hand, you can substitute it with mashed sweet potato or butternut squash.
– Fruit: While bananas are the star ingredient in this recipe, you can also add other fruits such as jellied cranberry sauce for a festive twist or diced apples for an apple-cinnamon flavor.
– Nuts and seeds: Feel free to mix and match nuts and seeds to add crunch and extra nutrition to the bread. Try pecans, almonds, walnuts, chia seeds, or flax seeds.
– Dairy-free: If you want to make this recipe dairy-free, simply replace Greek yogurt with a dairy-free alternative such as coconut yogurt.
– Vegan: To make this recipe vegan-friendly, simply omit eggs and replace them with vegan substitutes such as flax eggs or applesauce.
Experimenting with these substitutions and variations is a great way to tailor the recipe to your personal preferences and dietary needs while still maintaining its delicious pumpkin flavor.
Serving and Pairing
This gluten-free banana pumpkin oat breakfast bread is a perfect way to start your day with a healthy and delicious meal. The bread has a delicious pumpkin flavor combined with ripe bananas that all at once sweet and savory. The best part is that you can serve it in so many ways, making it a versatile meal to enjoy.
One serving idea is to enjoy the bread toasted with some butter, honey, and topped off with jellied cranberry sauce. The cranberries add a tangy burst of flavor that pairs beautifully with the sweetness of the banana and pumpkin in the bread.
You can also top it off with some greek yogurt or whipped cream, and sprinkle some cinnamon powder on top for an added kick. The creaminess of the yogurt and the spiciness of the cinnamon blend perfectly well, adding depth to the flavors of the bread.
Another great way to serve this breakfast bread is by slicing it up into smaller pieces and serving them as finger-food at brunch. They also pair beautifully with coffee or tea, making for a perfect mid-morning snack.
This healthy pumpkin banana oatmeal bread is also great for sharing at potlucks or family gatherings. You can get creative with how you serve it by adding other fruits like apples or pears as toppings.
For a more wholesome breakfast, serve this bread alongside your favorite green smoothie or fruit juice. The high fiber in the oats and bananas makes it a perfect option for those looking for low-calorie options.
Overall, this breakfast bread recipe is incredibly versatile and blends well with different flavors. No matter how you choose to serve it, this healthy pumpkin banana oatmeal bread will elevate your taste buds to new heights while still being naturally gluten-free, refined sugar-free, and oil-free.
Make-Ahead, Storing and Reheating
Preparing healthy and delicious gluten-free banana pumpkin oat bread requires some time and effort, so why not make a batch that can last you for a few days? This breakfast bread is perfect for making ahead since it stays moist and fresh for several days.
To make this wonderful breakfast bread ahead of time, simply bake it as per the instructions provided in the recipe. Let it cool down to room temperature before wrapping it up tightly in plastic wrap or storing it in an airtight container. Alternatively, you can slice the bread and then store it using the same method.
You can refrigerate this breakfast bread for up to one week or freeze it for up to 3 months. To reheat, use a microwave oven or a toaster oven. If reheating from frozen, thaw the bread overnight in your refrigerator before reheating it.
This gluten-free banana pumpkin oat bread tastes great when served warm or at room temperature. It is a perfect breakfast option that you can take with you on the go or enjoy as a snack throughout the day.
With this healthy recipe, you can finally indulge in baked goods without any guilt since it is made using all-natural ingredients that are free of refined sugar and oil. Enjoy!
Tips for Perfect Results
When it comes to baking, paying close attention to detail is key. Here are some tips that will help you achieve perfect results when making this delicious gluten-free and dairy-free banana pumpkin oat breakfast bread.
Firstly, make sure your bananas are very ripe. Ripe bananas will not only give your bread a natural sweetness without relying on refined sugars, but they also provide a soft texture too.
Another crucial step to follow is using oat flour instead of regular flour. Oat flour is a great gluten-free option that gives a nutty flavor and elevates the nutritional value of the bread due to its high fiber content. You can easily make your own oat flour by blending rolled oats in the food processor until they become a fine powder.
When mixing the batter, do not overmix it. Overmixing will cause the bread to become dense and tough. Mix the ingredients together just enough to form a uniform batter.
Using baking powder, baking soda and eggs is crucial for the lift of the bread, while adding pumpkin puree brings a seasonal flavor to the mix, keeping it moist.
If you are looking for some extra crunch and flavor, add some chopped nuts and/or cranberries or even jellied cranberry sauce as alternative add-ins.
Lastly, always preheat your oven before baking. This ensures an even bake throughout the bread, avoiding over-cooking or undercooking in certain places.
By following these tips, you’ll be able to make a delicious gluten-free and dairy-free banana pumpkin oat breakfast bread effortlessly every time!
Bottom Line
In conclusion, this gluten-free banana pumpkin oat breakfast bread meal recipe is a must-try for anyone looking for a healthy and filling breakfast option. While the ingredients may seem overwhelming at first, this recipe is incredibly easy to make with only one bowl required. With the option of using vegan or whole wheat flour, this recipe caters to various dietary needs while still maintaining its delicious taste.
Additionally, the use of high-fiber oat flour and ripe bananas makes this bread a great source of energy for a busy morning or an afternoon snack. The pumpkin flavor adds a subtle sweetness without the need for refined sugar or oil.
And, let’s not forget about the versatility of this recipe! You can easily substitute cranberries or jellied cranberry sauce for a festive twist, or add some Greek yogurt for extra creaminess.
In summary, this gluten-free banana pumpkin oat breakfast bread meal recipe offers a healthy and tasty alternative to traditional breakfast options. It’s easy to make, customizable, and perfect for meal prep. So why not give it a try? Your taste buds and body will thank you!
Gluten Free!Banana Pumpkin Oat Breakfast Bread Meal Recipe
Ingredients
- 5 very ripe bananas
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- one 1 pound 14 ounce can pumpkin pie mix
- 1 (14 ounce) can jellied cranberry sauce
- 1 (24 ounce) jar un-sweetened applesauce
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 tablespoons of melted cocunut oil
- 1 cup gf almond meal flour
- 1 cup gf coconut flour
- 1 cup gf oat flour
- 5 cups of gluten free rolled oats
- 16 ounces gf dried blueberries or 16 ounces cranberries
Instructions
- Smash up five very ripe bananas in a large mixing bowel.
- Add a 1 lb 14oz can of pumpkin pie mix.
- 1 14oz can of jellied cranberry sauce.
- 1 jar un-sweetened apple sauce,about 24oz.
- 1 tsp baking powder.
- 1 tsp baking soda.
- 1 tsp of vanilla.
- 1 Tbspn cinnamon.
- 4 eggs.
- 1/2 tsp sea salt.
- 4 Tbsp of melted cocunut oil.
- Use electric hand mixer on high tell well combined,about 4 minutes.
- Then add the following three flour combos using electric mixer.
- 1 cup Almond meal flour.
- 1 cup coconut flour.
- 1 cup Oat flour.
- Next Add 5 cups of Gluten free rolled oats hand mix it in with rubber type spatula.
- Add in gluten free dried blue berries or cranberries stir with rubber spatula or wooden style spatula works good Tell well combined.
- Grease a large pan well.
- Use a large 14.1/2 inch square buy about 2 inch deep stainless steal pan you will need a top quallity pan i use a Deep Dish Pizza Pan, Bakalon, 14 Dia.
- by CHICAGO METALLIC.
- Gauge: 14 Material: Hard Coat Anodized Aluminum.
- Size: 14" Dia. x 1-1/2" D Item: Deep Dish Pizza Pan.
- Pre-heat oven to 350 degrees.
- Put in the oven and let cook for about 50 minutes or until turns golden brown and forms cracks and a knife comes out clean.
- Then let it cool in pan on top of a cooling rack once cool i will wrapp in plastic and freeze half of it.
- Other half put it in an air tight container stays good for about three days,makes a good after meal snack or breakfast on the go,anyone.
- who ever has tried it just loves it.