Pumpkin Banana Bread Recipe
Pumpkin Banana Bread is soft and packed with pumpkin spice, ripe bananas, and simple pantry ingredients for the perfect fall quick bread.
Servings: 10 slices
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice*
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium bananas, mashed
- 1 cup canned pumpkin puree, (not pumpkin pie filling)
- ½ 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
Recipe Tips.
- Use very ripe bananas with lots of brown spots for the sweetest flavor and best texture.
- A medium-sized banana is about 4 ounces and measures between 7-8 inches.
- Mix the batter just until the flour disappears to keep the bread soft and tender.
- Tent the loaf loosely with foil during the last 15 minutes of baking if the top is browning too quickly.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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