Spiced Pumpkin Banana Bread
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Spiced Pumpkin Banana Bread
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This spiced pumpkin banana bread is incredibly moist and flavorful, infused with seasonal spices and topped with pumpkin seeds for extra texture and crunch.
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Ingredients
- 6 tablespoons unsalted butter melted and cooled slightly
- 1¾ cups all-purpose flour
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 ripe bananas about 2/3 cup smashed
- ¾ cup pumpkin puree
- 2 large eggs at room temperature
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- ¼ cup pepitas or pumpkin seeds for topping
Instructions
- Preheat oven to 350 degrees F. Lightly butter an 8½-by-4½-inch loaf pan; press and 8½-inch wide strip of parchment paper into bottom of pan so it lines the bottom and long edges, leaving two overhangs on either side.
- Melt butter in the microwave or a small saucepan over low heat; set aside to cool to lukewarm.
- In a bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, spices, and salt.
- In another bowl, mash bananas until smooth. Whisk in pumpkin, eggs, oil, and vanilla until evenly incorporated.
- Add banana mixture and melted butter to dry ingredients, and mix until just incorporated and no dry ingredients remain. Pour into prepared loaf pan.
- Bake for 60 to 70 minutes or until a toothpick inserted in the deepest part of the bread comes out with moist crumbs attached (but no gooey batter). If using a 9-by-5-inch pan, the cook time will be slightly less.
- Place pan on a wire rack to allow bread to cool completely, at least 1 hour. Use the parchment overhang as handles to gently lift the loaf out of the pan. If it is still warm, let it cool completely on a wire rack before slicing and serving. Store in an airtight container for up to 1 week.
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