Pumpkin Banana Bread Recipe
User Reviews
5
Pumpkin Banana Bread Recipe
Description
The Pumpkin Banana Bread Recipe combines mashed bananas and canned pumpkin puree with all-purpose flour, pumpkin pie spice, cinnamon, baking soda, and baking powder to produce a soft, moist loaf. The use of both vegetable oil and sugars ensures tenderness and moisture, while the spices contribute a characteristic fall flavor profile. Optional chopped walnuts provide a crunchy contrast within the tender crumb. The batter is baked in a 9x5-inch loaf pan at 350°F until the top is firm and a toothpick inserted in the center comes out clean, indicating doneness.
This bread works well sliced for breakfast, snacks, or alongside coffee or tea. The seasonal spices and pumpkin make it suitable for autumn and winter tables.
Store the cooled bread in an airtight container at room temperature for up to three days. It can also be frozen for up to two months; thaw in the refrigerator before serving. If pumpkin pie spice is not available, substitute with cinnamon, ground ginger, and nutmeg in specified amounts for similar flavor.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 2 medium banana mashed
- 1 cup pumpkin puree not pumpkin pie filling, canned
- 1/2 cup walnuts optional, chopped
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x5 inch loaf pan.
- In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt.
- In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.
- Stir in the mashed bananas & pumpkin puree.
- Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. The loaf shouldn't wobble if you nudge the pan.
Notes
- If pumpkin pie spice is unavailable, substitute with 1½ teaspoons cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon nutmeg for similar flavor.
- Use a 9x5-inch loaf pan to prevent batter overflow; smaller pans may cause spilling during baking.
- Store pumpkin banana bread in an airtight container at room temperature for up to 3 days.
- Freeze the loaf for up to 2 months; thaw in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 187mg | 8% |
| Potassium | 236mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 3880IU | 78% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 43mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
