🥕 Ingrédients

• Flour: you can use all-purpose flour, whole wheat flour,gluten-free flouror even oat flour like I use in theseOat Flour Pumpkin Muffins.
• Pumpkinpuree: make sure to use 100% pumpkin puree and not pumpkin pie filling, which is loaded with sugars and spices.
• Banana: Overripe, brown spotty bananas work best in this recipe to add sweetness. Use any extra bananas in a batch ofAlmond Flour Banana Muffins.

👨‍🍳 Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease an 8×4-inchloaf panwith cooking spray or line with parchment paper.
2. Mix the dry ingredients: In a large bowl,whisktogether the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Mix the wet ingredients: In a separate bowl,whisktogether the eggs, pumpkin purée, mashed banana, avocado oil,maple syrup, andvanilla extractuntil smooth.
4. Combine: Pour the wet ingredients into the bowl of dry ingredients. Gently fold everything together with a spatula until just combined. Do not overmix.
5. Prepare the streusel topping (optional): In a small bowl, mix the oat flour, rolled oats, brown sugar, cinnamon, and softened butter with a fork until crumbly.
6. Assemble: Pour the batter into the preparedloaf pan, filling about three-quarters of the way full. Sprinkle the streusel topping evenly over the top and gently press it into the batter.
7. Bake: Place the loaf in the oven and bake for 45–55 minutes, or until a toothpick inserted into the centre comes out clean or with a few crumbs.
8. Cool and serve: Let the bread cool in thepanfor 10 minutes, then transfer to a wire rack. Allow it to cool for at least 30 minutes before slicing.