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banana pumpkin bread final image

banana pumpkin bread

foxyrecipes
A moist pumpkin banana bread recipe made with pumpkin puree, mashed banana, and warm fall spices in one easy loaf.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 210 kcal

Equipment

  • Loaf pan
  • Mixing bowls
  • Spatula
  • whisk

Ingredients
  

Wet Ingredients:

  • 1 cup pumpkin puree
  • 2 ripe bananas mashed
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 tsp vanilla extract

Dry Ingredients:

  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves

Instructions
 

  • Mix the Wet Ingredients and Fold In the Dry Ingredients
    Whisk the wet ingredients together until smooth. In a separate bowl, whisk the dry ingredients, then fold into the wet mixture just until no streaks of flour remain.
    pumpkin banana bread stage 1
  • Pour the Batter Into the Pan
    Preheat the oven to 350°F, line a loaf pan with parchment paper, and pour in the batter, smoothing the top into an even layer.
    pumpkin banana bread stage 2
  • Bake Until Golden and Set
    Bake for 55–65 minutes, until deep golden and a toothpick comes out with a few moist crumbs. Rest in the pan 10 minutes, then cool completely on a wire rack before slicing.
    pumpkin banana bread stage 3

Notes

  • Line the pan with parchment for easy removal, and don't skip the 10-minute rest before transferring the loaf to a cooling rack.
  • A toothpick should come out with a few moist crumbs, not wet batter.
  • If the top browns too quickly, loosely tent with foil for the last 15–20 minutes.
  • Use ripe bananas and measure the pumpkin puree accurately, and avoid overmixing to keep the crumb tender.
  • Let the loaf cool completely before slicing.
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