Pumpkin Banana Bread is a delightful fusion of flavors that perfectly captures the essence of fall. The recipe brings together the warm spices of pumpkin with the sweet, comforting taste of ripe bananas. It’s an ideal treat for cozy evenings or as a sweet addition to your breakfast table during the season.
If you’re looking for alternatives, you can substitute the unsalted butter with vegetable oil or a dairy-free margarine for a vegan option. Be cautious with pumpkin puree and pumpkin pie filling; they are not the same, as pie filling contains added sugars and spices. For those with allergies, ensure your flour is gluten-free if needed, and always check labels for potential allergens.
Bread & Rolls
Pumpkin Banana Bread Recipe
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup mashed bananas (from 2-3 bananas)
- 1 cup canned pumpkin puree
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- Start by warming up the oven to 350 degrees Fahrenheit and give an 8½ x 4¼-inch or a 9×5-inch loaf pan a nice coating of grease.
- Grab a big bowl and whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of salt until everything blends together nicely.
- In a separate medium bowl, beat 2 large eggs and then mix in the 1/2 cup melted butter, followed by 1 cup mashed bananas and 1 cup pumpkin puree. Stir until it’s all combined well.
- Now pour those wet ingredients into the dry ingredients and gently fold them together with a rubber spatula, making sure not to overdo it. Stop as soon as just a few streaks of flour are visible.
- Next, pour the batter into the loaf pan you prepared earlier, smoothing the top with the spatula for a nice finish.
- Time to bake the bread for 50 to 60 minutes, or until a toothpick poked into the center comes out clean or with just a few moist crumbs. The top should turn a lovely golden brown and spring back when you give it a gentle press.
- After baking, let the bread cool in the pan for about 15 minutes. Then, gently turn it out onto a wire rack so it can cool completely before slicing.
Tips
- The bread can be made ahead and stored in an airtight container for up to two days at room temperature or in the fridge for up to five days.
- For a delightful twist, consider adding nuts or chocolate chips into the batter before baking.
- The Pumpkin Banana Bread also freezes well; wrap it tightly in plastic wrap and foil to enjoy later. Simply thaw at room temperature before serving.
If you’re looking for another delicious treat, I’d highly recommend Banana Bread Cookies. The cookies bring the classic flavor of banana bread into a fun and portable form, perfect for snacks or dessert.