Healthy Pumpkin Banana Bread

pumpkin banana bread

First off, I want to say that it is snowing here in Boston! After C and I were done working out this morning, it started to snow. The walk back to our apartment from the gym was freezing, but it was beautiful to see the snow falling on top of all the leaves.

pumpkin banana bread

Second, I finally have the time to post up the recipe for the pumpkin banana bread that I promised last week! This bread is so delicious and it’s super healthy!

pumpkin banana bread

The bread is a mix between a cake, bread, and brownie! C told me that it’s almost like a pumpkin brownie, and loved it so much that he ate most of it!

pumpkin banana bread

There was no oil or butter involved either since it was moist enough from the bananas and pumpkin. I reduced the sugar content to only 1/4 cup too since the bananas were sweet enough. I also sprinkled some oats on top at the last second just because it looks prettier, but you can omit that if you want.

pumpkin banana bread

Just look at how moist it is! The bread is also great as a post-workout meal, on top of your oatmeal, or just as a snack!

pumpkin banana bread

Healthy Pumpkin Banana Bread //yield 8 servings
Recipe adapted from Add A Pinch

3 ripe bananas, peeled
1/4 cup light brown sugar
1 cup pumpkin puree
1 1/2 cup oat flour
1/2 cup almond meal
2 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup raw almonds, chopped

1. Preheat the oven to 350 degree F and spray one 9×5 loaf pan or line it with parchment paper.
2. In a large bowl, mix bananas and sugar until well-blended.
3. Then add in the pumpkin puree and mix until creamy.
4. Next add in the oat flours, almond meal, eggs, vanilla, cinnamon and salt and mix well.
5. Fold in the chopped almonds.
6. Pour the batter into the loaf pan and bake for 50 minutes or until a fork inserted in the center comes out clean. Cool for 10 minutes, slice and enjoy!

Nutritional facts per serving: 238 calories, 32g carbs, 10g fats, 8g protein


Pumpkin Spice Cream Cheese Bread

pumpkin cream cheese bread

Boy do I have a recipe for you today! It involves pumpkin (if you haven’t guess that already 😉 ) and cream cheese.

pumpkin cream cheese breadImagine a moist pumpkin spice cake combine with a creamy “cheesecake” layer on top. This is exactly what this bread is.

pumpkin cream cheese breadpumpkin cream cheese bread

Not only will your taste buds thank you for making this bread, but your apartment will also smell fantastic when the bread was in the oven. And if you’re living with a roommate, they will also thank you for the wonderful aroma that surrounds your apartment. Now that’s a lot of thank yous.

pumpkin cream cheese bread

When I told C that I was making a semi-healthy pumpkin bread with cream cheese for him, he was thrilled. He was amazed at how moist it was and the great part is that I only used 2 Tbsp of oil in the entire loaf.

pumpkin cream cheese bread

So not only does bread taste delicious and smell wonderful, it is pretty healthy! To make it even healthier, you could eliminate the cream cheese layer but I wouldn’t recommend that because it is too good and creamy. It’s almost like a thin cheesecake.

pumpkin cream cheese bread

Just look at that. So moist and creamy.

pumpkin cream cheese bread

It only took me 30 minutes to prepare it, 45 minutes to cook, 30 minutes to photograph it, and about 5 seconds to eat it.

It is so good.

pumpkin cream cheese bread

Pumpkin Spice Cream Cheese Bread //Yield 8 servings
Recipe adapted from An Edible Mosaic

For the Cream Cheese Batter:
6oz reduced fat cream cheese
1 large egg
1/4 cup powdered sugar
1/2 tsp vanilla extract

For the Pumpkin Spice Batter:
1/2 cup light brown sugar
2 large eggs
3/4 cup pumpkin puree
2 Tbsp canola oil
1 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup oat flour
1/4 cup almond meal
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice

1. Preheat the oven to 350 degree F and lightly grease 1 9×5 loaf pan.
2. For the cream cheese batter, beat together the cream cheese, egg, powdered sugar and vanilla extract. Set aside.
3. For the pumpkin spice batter, mix together the brown sugar and egg until light and fluffy in a medium bowl. Then stir in the pumpkin, canola oil and vanilla extract. In a separate bowl, mix together the dry ingredients. Next, mix the wet ingredients with the dry ingredients.
4. Pour the pumpkin spice batter in the loaf pan. Then pour the cream cheese batter on top. Bake for 45 minutes or until a fork inserted in the center comes out clean.
5. Cool for 5-10 minutes, slice and enjoy!

Pumpkin Pie Cinnamon Rolls


Fall is one of my favorite seasons. I love how the leaves changes color, the weather gets cold enough so that you can wear your boots and thick sweaters, and the fact that pumpkin is in season again. I love pumpkin and I made it a tradition to bake something pumpkin once fall starts. The first thing I baked once I bought my first can of pumpkin was a pumpkin latte bread, which I also drizzled some nutella on because C requested it. It was good but I forgot to take a picture of it and that’s why I don’t have a post about it for you. However, the second thing I made was the pumpkin pie cinnamon rolls and it was amazing! C loved it so much that I have made it twice already. It is not the healthiest dessert but it sure is satisfying and it’s ok to indulge in moderation right?


I used store bought Pillsbury crescent round doughs to make these cinnamon rolls to save time. It only took me about 30 minutes to put it together. The result was a fluffy, slightly sweet, soft pumpkin pie cinnamon rolls. It literally melted in my mouth. And to make it even better, I also made the pumpkin pie cream cheese frosting, which I drizzled on top. It was delicious.


These rolls were gone in less than an hour. It was that good and I bet it would taste even better with a cup of coffee too.


Pumpkin Pie Cinnamon Rolls

Recipe from Diet Hood

7 Servings

1 can crescent round doughs
1 Tbsp butter, melted
1/4 cup pumpkin puree
1/2 Tbsp milk (I used almond milk)
1/8 cup packed light brown sugar
1/2 tsp pumpkin pie spice

For the frosting:
2 oz reduced fat cream cheese
1/2 cup powdered sugar
1/4 pumpkin pie spice
1/2 tsp vanilla extract


To make the pumpkin pie cinnamon rolls:
1. Preheat the oven to 375 degree F.
2. Lightly greased an 9X5 loaf pan with non-stick cooking spray and set aside.
3. Separate the dough and roll it out on a cutting board.
4. Brush the dough with melted butter.
5. In a small bowl, mix together the  pumpkin puree, milk, brown sugar and pumpkin pie spice.
6. Evenly spread the pumpkin filling on the dough.
7. Carefully roll the dough and lightly pinch the edges together.
8. Cut the dough into small circles and place it in the loaf pan.
9. Bake for 16 minutes, or until tops are golden brown.

To make the frosting: In a small bowl, mix together the cream cheese, powdered sugar, pumpkin pie spice and vanilla extract until it is creamy.

To assemble: After the cinnamon rolls are cool, top each rolls with 1 Tbsp of the frosting. Enjoy (in moderation of course)!