Pumpkin Banana Bread
This Pumpkin Banana Bread is a deliciously moist and flavorful treat that combines the rich flavors of pumpkin and ripe bananas, perfect for breakfast, snacks, or dessert.
Ingredients
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 pcs eggs
- 1 cup canned pumpkin puree
- 1 cup mashed ripe banana
Mix-ins
- 1 cup chopped pecans Can substitute with walnuts.
Instructions
Preparation
- 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.
- 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.
Baking
- 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.
Notes
To enjoy, serve the bread warm or at room temperature. Wrap the bread tightly in foil to maintain freshness. It can be stored at room temperature for up to three days or frozen for up to three months.