Description
This Pumpkin Banana Bread combines the rich flavors of pumpkin and ripe bananas with warm spices like cinnamon, ginger, and nutmeg, creating a moist and flavorful quick bread perfect for fall or any time of year. It is easy to make, using simple ingredients, and is baked to golden perfection with a tender crumb and a hint of crunch from pecans.
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
Additional
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC). Grease two loaf pans (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 well combined.
- Combine Wet Ingredients: In another bowl, beat the granulated sugar, light brown sugar, vegetable oil, and eggs until fully combined and smooth. Then add the canned pumpkin puree and mashed ripe banana, mixing well to combine.
- Combine Mixtures: Stir the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix. Then fold in the chopped pecans gently.
- Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops brown too quickly, tent the pans with aluminum foil during the last part of baking.
- Cool and Remove from Pans: Allow the loaves to cool in the pans for 5 minutes. Run a knife around the edges to loosen and then remove the loaves from the pans.
- Cool on Rack and Serve: Place the bread on a wire cooling rack to cool completely. Serve warm or at room temperature. For storage, wrap the bread tightly in foil.
Notes
- Ensure bananas are ripe with brown spots for best flavor and sweetness.
- Do not overmix the batter to keep the bread tender and prevent toughness.
- You can substitute walnuts for pecans if preferred.
- Store wrapped bread at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze sliced bread for longer storage, wrapped tightly in plastic wrap and foil.
Nutrition
- Serving Size: 1 slice (1/16 of loaf)
- Calories: 220
- Sugar: 15g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
