Delicious Pumpkin Banana Bread Recipe: A Fall Favorite

Embrace the cozy warmth of autumn with a truly comforting bake! This Pumpkin Banana Bread Recipe brings together two of your favorite quick bread flavors in one incredibly moist and tender loaf. You’ll love how simple it is to prepare, perfect for any home baker. Get ready to enjoy a delightful treat that fills your kitchen with the irresistible scents of fall spices. This simple Pumpkin Banana Bread Recipe is sure to become a seasonal staple.

Why You’ll Love This Recipe

This delightful Pumpkin Banana Bread Recipe is a true crowd-placer for many reasons:

• It perfectly blends the rich flavors of pumpkin spice with sweet banana, creating an irresistible fall treat.
• The bread is incredibly moist and wonderfully tender, melting in your mouth with every slice.
• This is a simple and straightforward recipe, making it ideal for beginner bakers and busy parents alike.
• It’s perfect for a quick breakfast, a satisfying snack, or a cozy dessert any time of day.
• It offers a fantastic way to use up those ripe bananas sitting on your counter.

Ingredients

Gather these simple ingredients to create your moist and flavorful Pumpkin Banana Bread Recipe. Using quality ingredients makes all the difference for this sweet treat.

Wet Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup 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)

It’s important to understand the key differences between pumpkin puree and pumpkin pie filling for successful baking, as they are not interchangeable.

Dry Ingredients:

• 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

Optional Add-ins:

• 1/2 cup chopped walnuts

Notes & Substitutions

Ensure your eggs are at room temperature for better emulsification with the oil and sugars, resulting in a smoother batter. If your bananas are not ripe enough, you can quickly ripen them by baking them unpeeled on a baking sheet at 300°F (150°C) for 15-30 minutes until black and soft. If you do not have pumpkin pie spice, create your own blend with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. Feel free to swap walnuts for pecans, chocolate chips, or dried cranberries for delightful variations.

Equipment

You don’t need fancy tools for this Pumpkin Banana Bread Recipe. These standard kitchen items are all you need for success:

• Two large mixing bowls
• A 9×5 inch loaf pan
• A whisk
• A rubber spatula or wooden spoon
• Measuring cups and spoons

Instructions

Follow these easy steps to bake a perfect Pumpkin Banana Bread Recipe that everyone will adore. This simple process makes baking a joy.

1. Prepare Oven and Loaf Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until well combined. Set this aside.
3. Whisk Wet Ingredients: In a large bowl, whisk together the vegetable oil, both sugars (white and brown), large eggs, and vanilla extract. Continue whisking until the mixture is smooth and no sugar lumps remain.
4. Add Banana and Pumpkin: Stir the mashed bananas and the canned pumpkin puree into the wet ingredient mixture. Mix until everything is just combined.
5. Fold Wet into Dry: Gradually add the dry flour mixture into the wet ingredients. Use a rubber spatula or wooden spoon to gently stir until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine.
6. Stir in Optional Mix-ins: If using, gently fold in the chopped walnuts or any other desired add-ins.
7. Pour Batter: Pour the prepared batter evenly into your greased and floured 9×5 inch loaf pan.
8. Bake: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and feel firm to the touch, and the loaf should not wobble when you gently nudge the pan.
9. Cool Properly: Let the bread cool in the pan on a wire rack for about 10-15 minutes before carefully removing it from the pan. Allow it to cool completely on the wire rack before slicing and serving. This ensures a firm texture.

Pro Tips & Troubleshooting

Achieving the perfect Pumpkin Banana Bread Recipe is simple with a few key tips. Avoid overmixing the batter, as this can develop the gluten too much, leading to a tough, dense loaf instead of a tender one. Use a light-colored loaf pan if possible; dark pans can cause the crust to brown too quickly. If your bread starts to get too dark on top before it’s fully baked, tent it loosely with aluminum foil.

If your bread splits on top, it’s often a sign that the outside cooked faster than the inside, causing the center to push upwards as it expands. This is very common and completely normal! If your bread is soggy, it might be underbaked, or you may have used too much pumpkin puree or overly moist bananas. Ensure you measure ingredients accurately and bake until a toothpick comes out clean.

Serving, Storage & Variations

This versatile Pumpkin Banana Bread Recipe is perfect for any occasion!

Serving Suggestions

Enjoy this delightful bread warm, perhaps with a pat of butter for extra richness. For a more decadent treat, spread a generous layer of cream cheese frosting on top. It makes a fantastic breakfast alongside your morning coffee, a satisfying afternoon snack, or a cozy dessert after dinner.

Storage Tips

Store your homemade Pumpkin Banana Bread Recipe in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Thaw frozen bread at room temperature or warm gently in the microwave or oven.

Variations

Easily customize your bread!

• Add chocolate chips (milk, dark, or white) or different nuts like pecans for added texture and flavor.
• Stir in dried cranberries, raisins, or chopped dried apricots for a fruity twist.
• Transform this recipe into muffins by baking for 20-25 minutes, or into mini loaves for shorter baking times and individual portions.

Nutrition Information

Here is the estimated nutritional information per serving for this delicious Pumpkin Banana Bread Recipe. Please remember these values are approximate and can vary based on specific ingredients and brands used.

Frequently Asked Questions (FAQ)

Why does pumpkin banana bread split on top?
Splitting on top often occurs when the outside of the loaf bakes and sets faster than the inside, causing the still-rising center to crack. This is very common and does not affect the taste or texture of your delicious Pumpkin Banana Bread Recipe.

Why is my pumpkin banana bread soggy?
A soggy loaf typically means it’s underbaked, or you might have used too much liquid or overly wet bananas. Always ensure a toothpick inserted into the center comes out clean to confirm proper doneness.

What size is a medium banana for baking?
A medium banana for baking usually weighs about 4-5 ounces (113-140 grams) when unpeeled. It yields roughly 1/2 to 2/3 cup of mashed banana.

Conclusion

This Pumpkin Banana Bread Recipe truly captures the essence of fall baking in every moist, spiced slice. It’s an easy, comforting, and incredibly flavorful quick bread perfect for sharing or savoring all by yourself. We hope you enjoy making this delightful treat and filling your home with its wonderful aroma. Give this easy Pumpkin Banana Bread Recipe a try and let us know what you think in the comments below!

Delicious Pumpkin Banana Bread Recipe: A Fall Favorite

This delicious pumpkin banana bread recipe combines the comforting flavors of fall with the sweetness of bananas, perfect for a cozy treat. Made with warm spices and optional walnuts, it's a delightful addition to any seasonal gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 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

Wet Ingredients

• 1/2 cup vegetable oil
• 1/2 cup 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)

Add-ins

• 1/2 cup chopped walnuts optional

Equipment

• Oven
• Loaf pan (9x5 inch)
• Medium bowl
• Large bowl
• Whisk
• Rubber spatula or wooden spoon
• Toothpick

Method

 

Preparation

1. Preheat the oven to 350°F and prepare a 9x5 inch loaf pan by greasing and flouring it.

Mixing

1. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
2. In a large bowl, whisk together the oil, sugars, eggs, and vanilla extract until smooth.
3. Stir the mashed bananas and pumpkin puree into the wet ingredient mixture.
4. Gently fold the flour mixture into the wet ingredients using a rubber spatula or wooden spoon, then stir in the chopped nuts.

Baking

1. Pour the batter into the prepared pan and bake for 50-60 minutes, or until an inserted toothpick comes out clean and the top feels firm to the touch.

Notes

Ensure you use pumpkin puree, not pumpkin pie filling, for the best results. The optional walnuts add a nice crunch, but can be omitted if preferred. For an extra moist bread, avoid overmixing the batter.

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