Moist Banana Pumpkin Bread
Indulge in the ultimate autumn-inspired treat with this Moist Banana Pumpkin Bread, a perfect marriage of ripe bananas and creamy pumpkin puree. This easy-to-make recipe boasts an irresistibly soft and tender crumb thanks to a combination of vegetable oil, melted butter, and just the right amount of sweetness from granulated and brown sugars. Warm spices like cinnamon, nutmeg, and cloves infuse every slice with comforting fall flavors, while optional chopped walnuts add a delightful crunch. Ready in just over an hour, this banana pumpkin bread is ideal for breakfast, a snack, or even dessert. Plus, it's baked in a single loaf pan for a fuss-free cleanup! Store it for days of enjoyment, though it’s so delicious it might not last that long. Perfect for cozy gatherings or as a seasonal homemade gift, this bread will quickly become a must-have in your fall baking lineup!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 1 cup Pumpkin puree
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Vegetable oil
- 0.25 cup Unsalted butter, melted
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the pumpkin puree, granulated sugar, brown sugar, vegetable oil, melted butter, eggs, and vanilla extract. Mix well until fully combined and smooth.
In a separate mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts for added texture and nutty flavor.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve your moist banana pumpkin bread. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 32.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
