Pumpkin Banana Bread Recipe
Pumpkin Banana Bread is a deliciously moist and flavorful treat that combines the rich flavors of pumpkin and ripe bananas. This bread is perfect for breakfast, a snack, or dessert. It’s easy to make and brings a warm, cozy smell into your kitchen while baking.
Why Make This Recipe
This recipe is a great way to use up ripe bananas and canned pumpkin, making it not only tasty but also economical. The spices used in the recipe add a wonderful warmth and richness, making this bread a perfect choice for the fall season or any time you crave something comforting. Plus, it’s an excellent treat to share with friends and family.
How to Make Pumpkin Banana Bread
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
- 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
- 1 cup chopped pecans
Directions:
- Preheat your oven to 350ºF (175ºC). Grease two loaf pans, either 8-by-4 or 9-by-5 inches, to prevent sticking.
- In a large bowl, whisk together the flour, baking soda, kosher salt, baking powder, cinnamon, ginger, cloves, and freshly grated nutmeg until evenly combined.
- 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.
- Gradually stir the dry ingredients into the wet ingredients just until combined, taking care not to overmix. Gently fold in the chopped pecans for texture.
- 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.
- 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.
- Enjoy the bread warm or at room temperature. To store, wrap the bread tightly in foil to maintain freshness.
How to Serve Pumpkin Banana Bread
You can serve Pumpkin Banana Bread as is, or with a spread of butter or cream cheese for extra richness. It’s great for breakfast or as an afternoon snack with a cup of coffee or tea.
How to Store Pumpkin Banana Bread
To keep your Pumpkin Banana Bread fresh, wrap it tightly in aluminum foil or store it in an airtight container. It can be kept at room temperature for up to three days. If you want to keep it longer, you can freeze it for up to three months. Just make sure to wrap it well in plastic wrap and then in foil before freezing.
Tips to Make Pumpkin Banana Bread
- Make sure your bananas are very ripe; the more spots they have, the sweeter your bread will be.
- Don’t overmix the batter; stir just until the dry ingredients are incorporated to keep the bread light and fluffy.
- Feel free to add chocolate chips or dried fruit for extra flavor and texture.
Variation
You can substitute walnuts for pecans if you prefer. Additionally, adding a bit of vanilla extract can enhance the flavor even further.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure it is cooked and pureed to ensure the right consistency.
2. How do I know when the bread is done?
Insert a toothpick into the center. If it comes out with a few moist crumbs, the bread is done. If it comes out wet, continue baking for a few more minutes.
3. Can I make this recipe as muffins instead of bread?
Yes, you can use the same batter to make muffins. Bake them for about 18-20 minutes or until a toothpick comes out clean.
