Description
This moist and flavorful Pumpkin Banana Bread combines the rich taste of pumpkin puree with sweet ripe bananas and warm spices like cinnamon, ginger, cloves, and nutmeg. Perfect for a cozy breakfast or snack, this bread is made with simple ingredients and includes crunchy chopped pecans for added texture.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups unbleached all-purpose flour
- 2 tsp baking soda
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp freshly grated nutmeg
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup lightly packed light brown sugar
- 2/3 cup vegetable oil
- 3 eggs
- 1 cup canned pumpkin puree
- 1 cup mashed ripe banana
Additions
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC). Grease two loaf pans, either 8-by-4 or 9-by-5 inches, to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, kosher salt, baking powder, cinnamon, ginger, cloves, and freshly grated nutmeg until evenly combined.
- Combine Wet Ingredients: In another bowl, beat together the granulated sugar, light brown sugar, vegetable oil, and eggs until the mixture is well blended. Then, add the canned pumpkin puree and mashed ripe banana, mixing thoroughly to combine.
- Incorporate Dry Ingredients: Gradually stir the dry ingredient mix into the wet ingredients just until combined, taking care not to overmix. Gently fold in the chopped pecans for texture.
- Fill Pans and Bake: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the tops brown too quickly, tent with aluminum foil toward the end of baking.
- Cool Bread: Let the loaves cool in the pans for 5 minutes. Then, run a knife around the edges, remove from the pans, and place on a wire rack to cool completely.
- Serve and Store: Enjoy the bread warm or at room temperature. To store, wrap the bread tightly in foil to maintain freshness.
Notes
- Do not overmix the batter to keep the bread tender and moist.
- If you prefer a nut-free version, omit the chopped pecans or substitute with seeds.
- This bread can be frozen for up to 3 months; slice and wrap portions individually for convenience.
- Use ripe bananas for maximum sweetness and flavor.
- Adjust the spices according to your preference for more or less warmth.
Nutrition
- Serving Size: 1 slice (1/16 of loaf)
- Calories: 220
- Sugar: 17g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
