Moist Pumpkin Banana Bread
A simple one-bowl recipe for a super-moist fall quick bread that combines ripe bananas with pumpkin puree and warm spices. Perfect for breakfast or gifting.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 1 loaf (about 10 slices) 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 ripe bananas, mashed
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate medium bowl, mash the ripe bananas. Stir in the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For best results, use very ripe bananas.
- This bread freezes well. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months.
- To slice, allow the bread to cool completely. Use a serrated knife for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://mdlatdmm.com/pumpkin-banana-bread/