Delightful Pumpkin Banana Bread for Fall Baking

by

Introduction

As the leaves begin to change and the air turns crisp, there’s nothing quite like the warmth of freshly baked bread filling your home. Pumpkin banana bread is a delightful fusion that brings together the best of two beloved flavors, creating a moist and flavorful treat perfect for any occasion.

This recipe combines the sweetness of ripe bananas with the rich, earthy notes of pumpkin, making it an ideal choice for breakfast, snacks, or even dessert. The spices add warmth and aroma, enhancing the overall experience as it bakes.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and yields a delicious loaf that is sure to impress friends and family. Let’s dive into the ingredients and get baking!

Ingredients

  • 1 cup mashed ripe bananas (about 2 bananas)
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil (or melted butter)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (optional)

Directions & Preparation

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large mixing bowl, combine the mashed bananas and pumpkin puree until smooth.
  3. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract to the banana-pumpkin mixture, and mix until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  6. If desired, fold in the chopped walnuts or pecans and chocolate chips for added texture and flavor.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Pumpkin Banana Bread step photo

FAQs

What can I do if my batter is too thick?

If your batter seems too thick, you can add a tablespoon of milk or water at a time until it reaches a smoother consistency.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh roasted pumpkin puree, but ensure it’s smooth and not watery for the best results.

Why is my pumpkin banana bread sinking in the middle?

A sinking middle often results from overmixing the batter, too much leavening, or not baking long enough. Ensure you mix gently and check for doneness.

Can I make this recipe in mini loaf pans?

Absolutely! If using mini loaf pans, reduce the baking time to about 25-30 minutes, checking for doneness with a toothpick.

What spices can I add for more flavor?

You can experiment with spices like ginger or allspice for an extra kick, adjusting to taste.

Is it possible to make this vegan?

Yes, substitute the eggs with flax eggs and use a plant-based oil. Ensure your chocolate chips are dairy-free.

Can I add other fruits to the batter?

Feel free to add fruits like blueberries or cranberries; just make sure to adjust the sugar accordingly.

Conclusion

Pumpkin banana bread is a perfect way to embrace the flavors of fall while enjoying a delicious homemade treat. With its rich texture and delightful aroma, it’s bound to become a favorite in your household.

Enjoy a slice with your morning coffee or share it with loved ones at gatherings. This recipe offers a wonderful opportunity to get creative in the kitchen, and it’s sure to bring smiles all around.

Recipe Card

Print Pin

Delightful Pumpkin Banana Bread for Fall Baking

Pumpkin Banana Bread made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 cup mashed ripe bananas about 2 bananas
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil or melted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  • In a large mixing bowl, combine the mashed bananas and pumpkin puree until smooth.
  • Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract to the banana-pumpkin mixture, and mix until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  • If desired, fold in the chopped walnuts or pecans and chocolate chips for added texture and flavor.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

Leave a Comment

Recipe Rating