This pumpkin einkorn banana bread is moist, tender, and full of warm fall flavors. I love how the natural sweetness from bananas and pumpkin blends with the cozy spice mix to create a wholesome loaf that’s both comforting and nourishing.

Why You’ll Love This Recipe

I like this recipe because it uses einkorn flour, which gives the bread a slightly nutty flavor and a soft, hearty texture. The combination of pumpkin and banana keeps it moist without being heavy, while olive oil adds richness without overpowering the taste. I find that this bread makes a perfect snack, breakfast, or even a healthier dessert option.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup pureed pumpkin
1 cup ripe bananas, mashed
1/3 cup olive oil
3/4 cup date sugar or coconut sugar
1 tsp vanilla extract
2 1/2 tsp pumpkin pie spice blend
2 cups all-purpose einkorn flour
1/2 tsp baking soda
1 1/4 tsp baking powder
1/4 tsp Celtic sea salt

Directions

1. I preheat my oven to 350°F (180°C). I line a 9×5-inch loaf pan with parchment paper and lightly oil it with cooking spray to prevent sticking.

2. I peel the ripe bananas, mash them with a fork, and measure out 1 cup for accuracy.

3. In a large mixing bowl, I whisk together the mashed bananas, pureed pumpkin, olive oil, date sugar or coconut sugar, and vanilla extract until smooth.

4. In another bowl, I whisk the einkorn flour, pumpkin pie spice blend, baking soda, baking powder, and Celtic sea salt until well combined.

5. I gently stir the dry ingredients into the wet mixture, being careful not to overmix.

6. I pour the batter into the prepared pan, place it on the center rack, and bake for 40–45 minutes, until a toothpick comes out clean. I let it cool for about 5 minutes in the pan before transferring it to a wire rack.

Servings and Timing

This recipe makes 4 servings. Prep time is about 20 minutes, baking time is 40 minutes, and the total time is 1 hour. Each serving has approximately 1475 kcal.

Variations

I sometimes add chopped walnuts or pecans for extra crunch. Chocolate chips are another great addition for a sweeter version. If I want a slightly lighter bread, I swap half of the einkorn flour with whole wheat einkorn flour. A handful of dried cranberries also makes the loaf extra festive.

Storage/Reheating

I keep the bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices for up to 2 months. To reheat, I like warming slices in the oven at 300°F for about 10 minutes or giving them a quick toast.

FAQs

Can I use regular all-purpose flour instead of einkorn?

Yes, I can substitute regular all-purpose flour, though the texture will be slightly different since einkorn flour is softer.

Can I use fresh pumpkin instead of canned puree?

I can use fresh pumpkin puree as long as it’s cooked and blended smooth. I sometimes strain it to remove excess water.

Can I replace the olive oil with another fat?

Yes, I can use melted coconut oil, butter, or even avocado oil, depending on the flavor I prefer.

What can I use instead of date sugar or coconut sugar?

I sometimes use brown sugar, maple sugar, or even raw cane sugar if that’s what I have on hand.

How do I know when the bread is fully baked?

I insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s done.

Can I make this recipe vegan?

It already is vegan since it doesn’t use eggs or dairy, which makes it perfect for plant-based diets.

Can I add protein to this bread?

Yes, I sometimes mix in a scoop of unflavored or vanilla protein powder, adjusting the flour slightly to balance moisture.

Why shouldn’t I overmix the batter?

Overmixing develops too much gluten, which can make the bread dense and gummy instead of soft and tender.

Can I bake this as muffins instead of a loaf?

Yes, I divide the batter into a muffin tin and bake at the same temperature for about 20–25 minutes.

How can I make the bread less sweet?

I reduce the sugar by about 1/4 cup and rely on the natural sweetness of the banana and pumpkin.

Conclusion

I love how this pumpkin einkorn banana bread turns out moist, flavorful, and perfectly spiced every time. It’s an easy recipe to put together, and it fills my kitchen with the most comforting aroma. Whether I enjoy it plain, with a spread of nut butter, or with a cup of tea, this loaf always feels like a treat worth baking again and again.