Description
This Pumpkin Banana Bread combines the warm spices of cinnamon, ginger, cloves, and nutmeg with the moistness of pumpkin puree and mashed ripe bananas. Perfectly sweetened with both granulated and brown sugar, this moist quick bread is enhanced with the crunch of pecans, making it a comforting treat for fall and year-round enjoyment.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups unbleached all-purpose flour
- 2 tsp baking soda
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp freshly grated nutmeg
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup lightly packed light brown sugar
- 2/3 cup vegetable oil
- 3 eggs
- 1 cup canned pumpkin puree
- 1 cup mashed ripe banana
Add-ins
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC). Grease two loaf pans, either 8-by-4 or 9-by-5 inches, to prevent sticking and ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, kosher salt, baking powder, cinnamon, ginger, cloves, and freshly grated nutmeg until thoroughly combined. This gives an even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, beat together the granulated sugar, light brown sugar, vegetable oil, and eggs until the mixture is well blended and smooth. Then stir in the pumpkin puree and mashed bananas until fully incorporated, creating a moist and flavorful batter base.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender. Fold in the chopped pecans to the batter evenly to add a crunchy texture.
- Divide and Bake: Evenly divide the batter between the prepared loaf pans, smoothing the tops. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the tops brown too quickly, tent the loaves with foil during the last part of baking.
- Cool the Bread: Remove the loaves from the oven and cool them in the pans for about 5 minutes. Carefully run a knife around the edges to loosen the bread, then invert them onto a wire rack to cool completely.
- Serve and Store: Serve the pumpkin banana bread warm or at room temperature. To store, wrap the bread in foil to keep it fresh and moist for later enjoyment.
Notes
- Ensure ripe bananas for best sweetness and moisture.
- You can substitute vegetable oil with melted coconut oil or butter if preferred.
- For added moisture, consider adding a tablespoon of yogurt or applesauce to the wet ingredients.
- Pecans can be omitted or replaced with walnuts or chocolate chips based on preference.
- Covering the bread with foil during baking prevents excessive browning.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/16th of loaf)
- Calories: 250
- Sugar: 15g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
