Finding a delicious fall treat that will not cause your blood sugar to rise can feel impossible. This Pumpkin Banana Bread offers a satisfying answer. It is soft, full of warm spice, and naturally sweet from ripe bananas and pumpkin puree. The recipe is simple to make in one bowl, which means quick preparation and easy cleanup.
You get a loaf that is gluten-free, vegan, and designed with a diabetic-friendly approach. Each slice delivers steady energy, fewer net carbs, and rich seasonal flavor without the sugar crash.
Table of Contents
Why This Recipe is a Game-Changer for a Diabetic Diet
This Pumpkin Banana Bread is not just a seasonal treat. It is carefully built to help keep blood sugar steady while still delivering comfort and flavor. Every element of the recipe works toward creating a loaf that is satisfying, nutrient-rich, and safe for those managing diabetes.
Focus on Net Carbs, Not Just Sugar
Net carbs are the total carbohydrates minus the fiber content. This number matters most for people watching their blood sugar because fiber slows the release of glucose into the bloodstream. By keeping net carbs low, this Pumpkin Banana Bread helps you enjoy a sweet treat without a big glucose spike.
Built with Low-Glycemic Ingredients
Every ingredient is chosen for its low glycemic index. This means the bread will not cause a sharp rise in blood sugar. Pumpkin puree, almond flour, and flax all work together to create a moist loaf while keeping the glycemic load in check.
Packed with Fiber and Healthy Fats
Fiber from pumpkin, bananas, and almond flour supports digestion and helps control the release of sugar. Healthy fats from coconut oil and nuts create a satisfying texture and keep you feeling full longer. Together, these nutrients make this Pumpkin Banana Bread a smart choice for a diabetic-friendly diet.
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“Choosing low‑GI foods can particularly help manage long‑term blood glucose levels in people with type 2 diabetes.” Diabetes UK, Glycaemic Index and Diabetes
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Ingredients Needed
To make this Pumpkin Banana Bread, gather the following ingredients. Grouping them by type will make preparation easier.
For the base
- ¾ cup pure pumpkin puree (unsweetened)
- 1½ cups mashed overripe bananas, about two to three medium bananas
- 3 tablespoons melted coconut oil or avocado oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract, pumpkin extract, or banana extract
Dry ingredients
- 2 cups white whole wheat flour or a gluten-free flour blend
- 1 tablespoon pumpkin spice blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Optional mix-ins
- ½ cup chopped walnuts, pecans, raisins, or sugar-free chocolate chips
Each ingredient plays a role in making the Pumpkin Banana Bread soft, moist, and flavorful while keeping it diabetic-friendly. Almond or coconut flour can replace part of the wheat flour for an even lower carb count. Sugar-free chocolate chips or nuts add texture without adding unwanted sugar.
How to Make Pumpkin Banana Bread
Follow these steps to create a moist and flavorful Pumpkin Banana Bread that fits a diabetic-friendly diet.
- Preheat the oven and prepare the pan
Set your oven to 375°F. Lightly grease a 9×5-inch loaf pan or three mini loaf pans. You will lower the oven temperature to 350°F when the bread goes in to bake. - Mash and mix the wet ingredients
In a large mixing bowl, mash the bananas until smooth. Add pumpkin puree, melted coconut oil or avocado oil, eggs, and your chosen extract. Whisk until the mixture is well blended and consistent in texture. - Combine the dry ingredients
In the same bowl, add flour, pumpkin spice blend, baking powder, baking soda, and salt. Gently stir until just combined. Avoid overmixing as this can make the bread dense. - Add optional mix-ins
If you like extra texture or flavor, fold in chopped nuts, raisins, or sugar-free chocolate chips. Spread the batter evenly in the prepared pan. - Bake the bread
Place the pan in the oven and reduce the temperature to 350°F. Bake for about 60 to 65 minutes for a 9×5-inch pan, 70 to 75 minutes for an 8½x4½-inch pan, or 35 to 40 minutes for mini loaves. The bread is ready when a toothpick inserted in the center comes out clean. - Cool before slicing
Let the bread cool in the pan on a wire rack for 15 to 20 minutes. Remove from the pan and allow it to cool for another 10 to 15 minutes before slicing. Cooling prevents the Pumpkin Banana Bread from breaking apart and helps the flavors settle.
Pumpkin Banana Bread – Diabetic-Friendly and Delicious
Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or three mini loaf pans. Reduce oven temperature to 350°F (175°C) once the bread is placed inside to bake.
- In a large mixing bowl, mash bananas until smooth. Add pumpkin puree, melted coconut or avocado oil, eggs, and extract of choice. Whisk until smooth and combined.
- Add flour, pumpkin spice blend, baking powder, baking soda, and salt to the bowl. Stir gently until just combined. Avoid overmixing to keep the bread light.
- Fold in any optional mix-ins such as nuts, raisins, or sugar-free chocolate chips. Spread batter evenly in prepared pan.
- Bake for 60–65 minutes for a 9×5-inch pan, 70–75 minutes for an 8½x4½-inch pan, or 35–40 minutes for mini loaves. Bread is done when a toothpick inserted in the center comes out clean.
- Cool in the pan for 15–20 minutes on a wire rack. Remove from pan and cool for another 10–15 minutes before slicing.
Notes
Nutrition Facts (Per 3-ounce slice)
Calories: 143 | Sugar: 4 g | Sodium: 193 mg | Fat: 5 g | Saturated Fat: 1 g | Unsaturated Fat: 4 g | Trans Fat: 0 g | Carbohydrates: 20 g | Fiber: 3 g | Protein: 4 g | Cholesterol: 31 mg Nutrition DisclaimerNutritional information provided is an estimate and can vary depending on the specific products and brands used. For the most accurate results, calculate the nutrition values using your preferred nutrition calculator and the exact ingredients you select.
Nutrition Information: The Numbers You Need
This Pumpkin Banana Bread is designed to be diabetic-friendly, so every slice offers balanced nutrition that supports stable blood sugar. The values below are based on one slice when the loaf is cut into ten equal portions.
| Nutrient | Amount per slice |
| Calories | 165 |
| Protein | 4 g |
| Fat | 8 g |
| Total Carbohydrates | 18 g |
| Fiber | 5 g |
| Net Carbs | 13 g |
Net carbs are calculated by subtracting fiber from total carbohydrates. This number is especially important for people managing diabetes, as lower net carbs help reduce the impact on blood sugar.
Expert Tips and Variations
Storing Your Diabetic-Friendly Bread
Store Pumpkin Banana Bread in an airtight container at room temperature for up to two days. For longer freshness, keep it in the refrigerator for up to one week. To freeze, wrap individual slices in parchment paper and place them in a freezer-safe bag. Thaw at room temperature or warm gently in the oven.
How to Make Pumpkin Banana Muffins
To turn this recipe into muffins, prepare the batter as directed and fill lined muffin tins about three-quarters full. Bake at 350°F for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Optional Mix-Ins
For extra flavor and texture, add chopped pecans, walnuts, or sugar-free chocolate chips. Brands such as Lily’s offer chocolate chips sweetened with stevia, which keeps the net carb count low. Make sure any additions fit within your dietary needs so the Pumpkin Banana Bread remains diabetic-friendly.
Frequently Asked Questions (FAQ)
How do you calculate Net Carbs?
Net carbs are calculated by taking the total carbohydrates and subtracting the fiber content. For Pumpkin Banana Bread, this method helps determine how much of the carbohydrate content will actually impact blood sugar.
What is the best sugar substitute for diabetic baking?
Monk fruit sweetener and erythritol are both excellent choices for diabetic baking. They add sweetness without raising blood sugar, which makes them ideal for Pumpkin Banana Bread.
Are bananas bad for diabetics?
Bananas contain natural sugars, but in moderate amounts and when paired with high fiber and healthy fats, they can be part of a diabetic-friendly recipe. The balance of ingredients in Pumpkin Banana Bread helps minimize blood sugar spikes.
Can I use a different type of flour in this recipe?
Yes, you can replace part or all of the flour with almond flour or coconut flour to further reduce carbs. These flours also add a rich texture to Pumpkin Banana Bread.
Why is my gluten-free bread sometimes dry or crumbly?
Gluten-free bread can turn out dry if it is overbaked or if the batter is overmixed. To keep Pumpkin Banana Bread moist, mix just until combined and monitor baking time carefully.
Is pumpkin bread good for diabetics?
When made with low-glycemic ingredients and minimal net carbs, pumpkin bread can be a good choice for diabetics. This Pumpkin Banana Bread is specifically crafted for that purpose.
Is banana bread ok for diabetics?
Banana bread can be suitable if it uses low-carb flours, no added sugar, and high fiber content. The combination of pumpkin and banana in this Pumpkin Banana Bread makes it more balanced for blood sugar control.
What is the number one mistake made when making banana bread?
The most common mistake is overmixing the batter, which can make the bread dense. For light and fluffy Pumpkin Banana Bread, stir only until ingredients are just blended.
Is gluten-free bread for diabetics?
Gluten-free bread can work for diabetics if it also limits net carbs. This Pumpkin Banana Bread uses ingredients that support stable blood sugar while being completely gluten-free.
Final Thoughts
This Pumpkin Banana Bread brings together comfort, flavor, and diabetic-friendly nutrition in every slice. With its low net carbs, rich fiber content, and satisfying taste, it proves that healthy baking can still feel like a treat. You can enjoy it fresh from the oven or save slices for later without worrying about big blood sugar changes.
If you make this Pumpkin Banana Bread, leave a comment and a rating below. I would love to hear how it turned out for you and if you made any creative variations. Share a photo of your loaf on Instagram and tag me so I can see your delicious results.
Medical Disclaimer
The information provided in this Pumpkin Banana Bread recipe is for educational purposes only. It is not intended to replace professional medical advice, diagnosis, or treatment. Always seek the guidance of your physician or a qualified healthcare provider with any questions you may have about a medical condition, dietary needs, or specific health concerns. Never disregard professional advice or delay seeking it because of something you have read here.
Diabetes Nutrition Specialist | Healthy Diet Advocate | Founder of GoldFoodie.
My passion for nutrition began with a deeply personal journey supporting my father through his battle with diabetes. Watching his daily struggles made me realize how powerful the right food choices can be in improving quality of life. That experience drove me to dedicate my career to helping others live healthier, more balanced lives.
- Rocco Fuhrmanhttps://www.goldfoodie.com/author/rocco-fuhrman/
- Rocco Fuhrmanhttps://www.goldfoodie.com/author/rocco-fuhrman/
- Rocco Fuhrmanhttps://www.goldfoodie.com/author/rocco-fuhrman/
- Rocco Fuhrmanhttps://www.goldfoodie.com/author/rocco-fuhrman/
