Pumpkin Banana Bread Recipe
The most delicious pumpkin banana bread recipe is here! Perfect breakfast, brunch or dessert paired with a cup of coffee this holiday season or year round. If you love banana and pumpkin bread this is a great twist on your traditional sweet bread recipe. Perfect for any occasion.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 1 1/3 c pumpkin in the can
- 2.5 c flour all-purpose
- 1/2 c sugar
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp ground cloves
- 3 bananas as overripe as possible, mashed
- 2 eggs
- 1/3 c oil
- 1/2 c walnuts chopped, optional
- 1 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 c brown sugar
- 1/2 tsp salt
Use a mixer on low to mix your sugar, pumpkin, eggs and oil together.
Mash your overripe bananas and add to this bowl, mix on low until combined....will be lumpy.
In a separate bowl combine all dry ingredients and mix well so they are evenly distributed.
Add half of your dry mixture to your wet mixture and use mixer on low to combine, it will be a bit lumpy that is okay.
Add remaining dry mixture and mix until no dry is remaining.
Spray a loaf pan with non stick spray and fill 3/4 full.
There will be some left, you can make a few muffins or I use mini loaf pans for remainder.
Put into preheated oven at 350 degrees for about 45-50 minutes for the large loaf or until the middle feels like it has barely firmed up - toothpick comes out clean. (do NOT over bake or it won't be as moist)
If making mini loaves bake at same time but only about 25 minutes or until toothpick comes out clean.
Take out and put on cooling rack until almost completely cooled before flipping over and cutting.
Serving: 4oz | Calories: 263kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 215mg | Potassium: 221mg | Fiber: 1g | Sugar: 15g | Vitamin A: 23% | Vitamin C: 3.5% | Calcium: 3.9% | Iron: 9.4%