Pumpkin Banana Bread

why make this recipe

Pumpkin Banana Bread is a delightful treat that combines the rich flavors of ripe bananas and wholesome pumpkin. This recipe is perfect for fall, but you can enjoy it all year. It’s not only simple to make but also moist and delicious, making it a great addition to breakfast or a snack. Plus, the sweet maple glaze adds an extra touch that makes this bread even more special.

how to make Pumpkin Banana Bread

Ingredients:

• 2 ripe bananas
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup maple syrup (for glaze)
• 1/4 cup powdered sugar (for glaze)

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a mixing bowl, mash the bananas. Add the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well.
3. In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. For the glaze, whisk together the maple syrup and powdered sugar in a small bowl.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with the maple glaze before serving.

how to serve Pumpkin Banana Bread

Pumpkin Banana Bread is perfect on its own, but you can also serve it warm with butter or cream cheese spread. It pairs well with a cup of coffee or tea, making it a cozy snack or breakfast option. You can slice it and serve it on a cute plate or pack it up for a picnic or lunchbox treat.

how to store Pumpkin Banana Bread

To keep your Pumpkin Banana Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze it. Wrap the bread tightly in plastic wrap, then place it in a freezer bag. It will stay good in the freezer for up to three months. Thaw it in the fridge overnight before enjoying.

tips to make Pumpkin Banana Bread

• Use very ripe bananas for the best flavor and sweetness.
• Don’t overmix the batter; mix until just combined to keep the bread light and fluffy.
• Add nuts or chocolate chips for extra texture and flavor if you like.
• You can adjust the spices to your taste, adding more cinnamon or nutmeg if desired.

variation

For a fun twist, try adding cranberries or walnuts to the batter. You can also experiment with different types of sugar, like coconut sugar, for a different flavor profile. Another variation is to use apple sauce instead of oil for a healthier version.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and puree it well before adding it to the recipe. Canned pumpkin puree is convenient and saves time.

Can I make this bread gluten-free?
Yes! You can use a gluten-free all-purpose flour blend as a substitute for regular flour in the recipe.

How can I tell when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs. If it comes out wet with batter, it needs more time to bake.

Pumpkin Banana Bread

This moist and flavorful pumpkin banana bread is the perfect treat for fall or any time you crave a comforting baked good. It combines the sweetness of ripe bananas with the warm spices of pumpkin for a delightful loaf.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 3/4 cups All-purpose flour
• 1/2 cup Granulated sugar
• 1/2 cup Brown sugar
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Ground nutmeg
• 1/4 teaspoon Ground cloves

Wet Ingredients

• 1 cup Mashed ripe bananas about 2-3 medium
• 1/2 cup Canned pumpkin puree
• 2 Large eggs
• 1/2 cup Vegetable oil
• 1 teaspoon Vanilla extract

Optional

• 1/2 cup Chocolate chips
• 1/2 cup Chopped nuts

Equipment

• Large mixing bowls
• Whisk
• Spatula
• Measuring cups
• Measuring spoons
• Loaf pan (9x5 inch)
• Oven

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, combine the mashed bananas, pumpkin puree, eggs, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix gently until just combined, being careful not to overmix.
5. If desired, fold in chocolate chips or chopped nuts.
6. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

Ensure bananas are very ripe for the best flavor and moisture. You can also sprinkle a little extra cinnamon sugar on top before baking for a nice crust.