Pumpkin Banana Bread 2 favorites out of 1

Pumpkin Banana Bread 2 favorites out of 1


This pumpkin banana bread is the best! ! It is super moist, full of pumpkin spice and banana, and is a delicious autumn recipe.

I love all pumpkin recipes! Pumpkin bread, pumpkin muffin topping and pumpkin bubble buns helped me fill my stomach. But this pumpkin banana bread is also a must! It is soft, tender and super delicious! !

The best of both worlds!

I don’t know you, but when autumn comes, I start to crave pumpkins. This is also the best time to start baking, because the temperature has dropped, and after a summer with little time in the kitchen-I am always happy to turn my oven back on.

This fall, I started pumpkin baking with this pumpkin banana bread-it combines the best of both worlds! This is the most delicious banana bread you have ever tried, and the most moist and tender pumpkin bread recipe.

Banana is not very effective in this recipe, but it makes this bread very moist and helps to enhance the flavor of delicious pumpkin spice suitable for fall.

How to make pumpkin banana bread

Prepare. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan. **

Dry ingredients. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.

Wet ingredients. In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract until there are no lumps.

Combine. Stir in mashed banana and pumpkin puree. Use a rubber spatula or wooden spoon to carefully stir the flour mixture into the wet ingredients. Then stir in the chopped nuts.

bake. Pour the batter into the prepared pan and bake for 50-60 minutes, or until the toothpick inserted is clean and the top feels firm to the touch. If you gently push the pan, the bread should not shake.

Variety:

  • use Pumpkin Pie Spices If you have it on hand-or check the notes section of the recipe for a substitute.
  • Add ½ cup Chopped walnuts For a little texture. If nuts are not what you really like, please skip.
  • Replace with nuts Chocolate Chips An extra decadent pumpkin bread.
  • Add ½ cup Mini chocolate chips
  • Pour dry cranberry Or chopped and dried Apricot
  • Make 2-3 small breads. (5 ¾ x 3 x 2 inch pan) Bake for 25-30 minutes.
  • Put the batter in muffin. Bake for 18-20 minutes

Tips + storage information

Use room temperature eggs. Eggs at room temperature will be better mixed with other ingredients. If you forget to take them out of the refrigerator beforehand, you can put them in a bowl of warm water.

This banana It should be old and soft, with many brown spots.

Please note, Recipe request 1 CUP Not a can of pumpkin puree. Make sure you don’t accidentally use canned pumpkins.

One thing about quick bread recipes like this is that they take a long time to bake. To prevent the sides of the bread from becoming too yellow, I recommend using a light-colored bread pan. If you find that the top of the bread has become too yellow, but the middle is not fully baked, you can wrap a piece of aluminum foil on top of the bread while it is still baking.

Shop Stay in ROOM TEMP for a day or two, then wrap it up freeze it! When you are ready to eat some more, let it thaw and heat up. Add some butter or cinnamon butter and you are ready! !

The bread itself is absolutely delicious. Eat warm at room temperature or even refrigerate in the refrigerator. Enhance the flavor by spreading butter on hot slices, adding a layer of peanut butter, or drizzling with honey. You can also toast.

Another delicious way to eat this bread is to make it into French toast. Since this bread is very moist, you need to let it dry before making delicious breakfast foods.

Want more instant bread:

Course bread, breakfast

American cuisine

Preparation time 10 minutes

Cooking time 55 minutes

Total time 1 hour 5 minutes

10 slices

Calories 356 kcal

Author Little Luna

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice*
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 medium bananas, mashed
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup chopped walnuts, optional
  • Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan. **

  • In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.

  • In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract until there are no lumps.

  • Stir in mashed banana and pumpkin puree.

  • Use a rubber spatula or wooden spoon to carefully stir the flour mixture into the wet ingredients. Then stir in the chopped nuts.

  • Pour the batter into the prepared pan and bake for 50-60 minutes, or until the toothpick inserted is clean and the top feels firm to the touch. If you gently push the pan, the bread should not shake.

*If you don’t have pumpkin pie spice, use 1 ½ teaspoon cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon nutmeg. **Make sure to use a 9×5 inch bread pan. If you use an 8×4 inch bread pan, the batter may overflow. *** Store up to 3 days at room temperature in an airtight container. Bread and freeze for up to 2 months, then thaw in the refrigerator. The page you are looking for does not exist (404)

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