Pumpkin Banana Bread Recipe
This moist pumpkin banana bread is the BEST!! It's filled with pumpkin spice and bananas for a delicious, easy fall recipe.
Servings: 10 slices
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 eggs
- 2 teaspoons vanilla extract
- 2 medium bananas mashed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup chopped walnuts optional
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.
Video
Notes
Pumpkin pie spice. If you don't have pumpkin pie spice use 1½ teaspoons cinnamon, ½ teaspoon ground ginger & ¼ teaspoon nutmeg.
Loaf pan. Make sure to use a 9x5-inch loaf pan. If you use an 8x4-inch loaf pan the batter may overflow.
STORE in an airtight container at room temperature for up to 3 days. Loaf and be frozen for up to 2 months and thawed in the fridge.
Nutrition
Calories: 356kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 187mg | Potassium: 236mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3880IU | Vitamin C: 3.1mg | Calcium: 43mg | Iron: 2.1mg