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pumpkin banana bread recipe

Pumpkin Banana Bread

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 Slices
Course: Appetizer, Dessert, Snack
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (190 g) all purpose flour
  • 1 teaspoon  baking soda
  • 1/2 teaspoon  baking powder
  • 1/2 teaspoon  salt
  • 1 1/2 teaspoons  ground cinnamon
  • 1/2 teaspoon  ground ginger
  • 1/4 teaspoon  ground nutmeg
  • 1/8 teaspoon  ground cloves
  • 2 large  ripe bananas mashed (about 1 cup)
  • 1/2 cup (120 g) pumpkin puree
  • 2 large  eggs
  • 1/2 cup (100 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/3 cup (80 ml) neutral oil or melted butter
  • 1 teaspoon  vanilla extract
  • 1/2 cup (60 g) chopped walnuts or pecans optional

Method
 

  1. Heat the oven to 350 F (175 C). Grease a 9 by 5 inch loaf pan and line it with parchment.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a medium bowl.
  3. In a large bowl, mash the bananas, then whisk in the pumpkin puree, eggs, brown sugar, granulated sugar, oil and vanilla until uniform.
  4. Add the dry ingredients to the wet ingredients and fold until no dry flour remains. Fold in the nuts if using.
  5. Pour the batter into the pan and smooth the top.
  6. Bake for 55 to 65 minutes, until a toothpick comes out with a few moist crumbs. Cover loosely with foil if the top browns too fast.
  7. Cool in the pan for 15 minutes, then transfer to a wire rack and cool for at least 30 more minutes before slicing.

Notes

Vegetarian, contains eggs. Not vegan. Use oil for the softest crumb. Use plain pumpkin puree, not pie filling.