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Pumpkin Banana Bread
4.6 from 33 votes

Pumpkin Banana Bread

Combining the subtle sweetness of pumpkin with the fruitiness of banana, this pumpkin banana bread allows both flavors to shine through for a slice of quick bread that is perfect for a fall breakfast or afternoon snack.

Prep Time
15 mins
Cook Time
1 hr 10 mins
Servings: 10
Course: Breakfast, Bread

Ingredients

  • 3 banana peeled and mashed (about 1 1/2 cups, overripe
  • 1 cup pumpkin puree pure
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 egg large
  • 2 teaspoons vanilla extract pure
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • sugar optional, coarse, for topping

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease and flour a 9 x 5 x 2.5 inch loaf pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine mashed bananas, pumpkin, sugar, oil, eggs and vanilla and mix until thoroughly combined.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon until combined.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pan. If desired, sprinkle with coarse sugar.
  5. Bake in preheated oven for 70-75 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  6. Let cool in the pan for about 20 minutes before turning out onto a cooling rack.

Notes

  • Batter can be mixed by hand if you do not have a mixer.
  • Makes 1 9x5-inch loaf.