Pumpkin Banana Bread

Classic moist banana bread filled with pumpkin puree and pumpkin pie spice. This pumpkin banana bread is an autumn twist to a classic favorite.

I get a little nostalgic when it comes to pumpkin bread and banana nut muffins.

Pumpkin bread is a favorite because that was the very first recipe on this blog, almost three years ago. Obviously, I’m a little bias. But three years in November! I seriously find it hard to believe.

And I can’t help but love banana nut muffins. They were a staple during my college years. I think I made banana nut muffins almost every single weekend because for some reason, we always had ripe bananas on hand. So banana nut muffins became my breakfast, my snack, my lunch. Somehow they ended up being added to all my meals. Ask my housemates, they got to eat half of every batch. What’s surprising is I haven’t featured them on this blog yet. We’ll have to remedy that soon.

But let’s stop walking through memory lane and focus on this pumpkin banana bread. Pumpkin + banana bread? Fall meets classic in this pumpkin banana bread. And I really do think that you will love it as much as I do. And who knows? Maybe it’ll become an instant fall favorite.

This pumpkin banana bread is filled with the sweetness of ripe bananas and the warm flavors of fall from the pumpkin puree and the pumpkin pie spice. What better way to celebrate fall then with a slice of this pumpkin banana bread before work in the morning with coffee or hot chocolate?

Preheat the oven to 350F. Lightly grease a 9x5inch loaf pan with nonstick cooking spray. Set aside for now.

In a medium sized mixing bowl, mash the bananas then add granulated sugar, brown sugar, and pumpkin puree. Mix until all the ingredients are well incorporated.

Next, add vegetable oil, vanilla extract, and a beaten egg. Mix until incorporated.

In a separate mixing bowl, whisk together all purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.

Pour the wet ingredients into the dry ingredients, and gently fold everything together until combined.

Pour the batter into the loaf pan. Bake the pumpkin banana bread for about 40-45 minutes. Remove the bread from the oven, and cover with aluminum foil. Bake for an additional 10 minutes or until the bread is done. Test to see if the bread is ready by inserting a toothpick through the center. If the toothpick comes out clean, the bread is ready.

Remove the bread from the oven and allow it to cool before cutting into the bread.

Serve the pumpkin banana bread warm.

Enjoy!

Pumpkin Banana Bread

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Classic moist banana bread filled with pumpkin puree and pumpkin pie spice. This pumpkin banana bread is an autumn twist to a classic favorite.

Author: Andrea Giang

Recipe type: Bread

Serves: 1 loaf bread

Ingredients

• 2 large ripe bananas
• ¼ cup granulated sugar
• ¾ cup brown sugar
• 1 cup pumpkin puree
• 2 large eggs, beaten
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch of salt

Directions:

1. Preheat the oven to 350F. Lightly grease a 9x5inch loaf pan with nonstick cooking spray. Set aside for now.
2. In a medium sized mixing bowl, mash the bananas then add granulated sugar, brown sugar, and pumpkin puree. Mix until all the ingredients are well incorporated.
3. Next, add vegetable oil, vanilla extract, and beaten eggs. Mix until incorporated.
4. In a separate mixing bowl, whisk together all purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.
5. Pour the wet ingredients into the dry ingredients, and gently fold everything together until combined.
6. Pour the batter into the loaf pan. Bake the pumpkin banana bread for about 40-45 minutes. Remove the bread from the oven, and cover with aluminum foil. Bake for an additional 10 minutes or until the bread is done. Test to see if the bread is ready by inserting a toothpick through the center. If the toothpick comes out clean, the bread is ready.
7. Remove the bread from the oven and allow it to cool before cutting into the bread.
8. Serve the pumpkin banana bread warm.

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