Pumpkin Banana Gingerbread
Warmly spiced and irresistibly moist, this Pumpkin Banana Gingerbread is the ultimate seasonal treat that combines the best flavors of fall and winter. With a delightful blend of pumpkin puree, ripe banana, and rich molasses, this quick bread is perfectly balanced by aromatic spices like ginger, cinnamon, and nutmeg. The melted butter and brown sugar add a deliciously tender crumb that pairs beautifully with your favorite cup of coffee or tea. Ready in just over an hour, this one-bowl recipe is easy to make and perfect for holiday gatherings or cozy afternoons. Whether you're looking for a festive addition to your dessert table or a comforting homemade snack, this gingerbread loaf will fill your home with the warm, inviting aromas of the season.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.75 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large ripe banana, mashed
- 0.25 cup molasses
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
Add the egg and vanilla extract to the wet mixture, whisking until smooth.
Stir in the pumpkin puree, mashed banana, and molasses until everything is fully incorporated.
Gradually add the dry ingredients to the wet mixture, folding with a spatula until just combined. Do not overmix, as this can make the bread dense.
Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 505.5 g | 184% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 283.0 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 484 mg | 37% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3298 mg | 70% | |
*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.
