Pumpkin Banana Bread
Warm, spiced, and irresistibly moist, this Pumpkin Banana Bread is the ultimate fall-inspired treat that blends two beloved flavors into one delightful loaf. Made with perfectly ripe bananas and creamy pumpkin puree, this easy recipe delivers rich texture and natural sweetness in every bite. Infused with aromatic spices like cinnamon, nutmeg, and cloves, and optionally studded with chopped walnuts or chocolate chips, this bread is a flavor-packed comfort food perfect for breakfast, snacking, or dessert. With just 15 minutes of prep time and a luscious, tender crumb, this quick bread is as simple to make as it is to enjoy. Serve it warm with a dollop of butter or cream cheese for a truly indulgent experience. Whether you're looking to use up overripe bananas or embrace pumpkin season, this recipe has all the makings of your next favorite homemade treat.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup ripe bananas, mashed
- 1 cup pumpkin puree
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
In another mixing bowl, mash the ripe bananas until smooth. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until everything is well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
If using walnuts or chocolate chips, fold them into the batter at this stage.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60 to 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 before slicing.
Serve the pumpkin banana bread on its own or with a slather of butter or cream cheese. Enjoy!
Nutrition Facts
Calories |
4033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.4 g | 262% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 523.9 g | 191% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 288.4 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 358 mg | 28% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2353 mg | 50% | |
*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.
