Pumpkin Banana Bread Recipe
This pumpkin bread is the BEST!! It's super moist, filled with pumpkin spice and bananas and is a delicious, easy fall recipe.
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 350F degrees. 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
*If you don't have pumpkin pie spice use 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger & 1/4 teaspoon nutmeg.
**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: 356kcalCarbohydrates: 48gProtein: 5gFat: 16gSaturated Fat: 1gCholesterol: 37mgSodium: 187mgPotassium: 236mgFiber: 2gSugar: 24gVitamin A: 3880IUVitamin C: 3.1mgCalcium: 43mgIron: 2.1mg
Tried this recipe?Let us know how it was!