Description

This Pumpkin Banana Bread is a moist and flavorful loaf combining the natural sweetness of ripe bananas with autumnal pumpkin puree and warm spices. Perfect for breakfast or a cozy snack, this bread offers a delicious twist on traditional banana bread with the addition of seasonal pumpkin and optional walnuts or chocolate chips for extra texture and taste.

Ingredients

Scale

Wet Ingredients

1 cup pumpkin puree
2 ripe bananas, mashed (about 1 cup)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Optional Add-ins

1/2 cup chopped walnuts or chocolate chips

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly to prevent sticking.
Mix wet ingredients: In a large bowl, combine the pumpkin puree, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until the mixture is smooth and fully incorporated.
Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening agents.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, gently folding until just combined to avoid overmixing. If using, fold in the chopped walnuts or chocolate chips at this stage.
Fill the pan and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
Cool the bread: Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

For best results, use ripe bananas with brown spots to maximize sweetness and moisture.
You can substitute vegetable oil with melted coconut oil or butter for a different flavor profile.
Adding walnuts adds a nice crunch, but you can omit them or replace with pecans if desired.
Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
This bread freezes well; slice and freeze for quick snacks later.
Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Bread
Method: Baking
Cuisine: American