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Pumpkin banana bread 1

Pumpkin Banana Bread

This pumpkin banana bread brilliantly merges the earthy richness of pumpkin with the natural sweetness of ripe bananas, creating a moistness that ordinary quick breads simply can't match. The genius of this double fruit bread lies in how these two humble ingredients elevate each other, creating complex flavors and perfect texture while reducing added sugar needs by nearly 30% compared to traditional recipes.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 215 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

Wet Ingredients

  • 2 very ripe medium bananas about 1 cup mashed
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup unsalted butter, melted or coconut oil for dairy-free option
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

Dry Ingredients

  • 1/3 cup granulated sugar or coconut sugar for a less refined option
  • 1/3 cup light brown sugar packed
  • 1 3/4 cups all-purpose flour or 1:1 gluten-free flour blend
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans optional
  • 1/3 cup chocolate chips or dried cranberries optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 9×5-inch loaf pan thoroughly, then line with parchment paper, leaving an overhang on the sides for easy removal.
  • In a large bowl, mash the overripe bananas until smooth but with some small chunks remaining for texture. Add the pumpkin puree, melted butter, eggs, and vanilla. Whisk until well combined but not overmixed.
  • In a separate bowl, whisk together the granulated sugar, brown sugar, flour, baking soda, baking powder, salt, and all spices.
  • Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined – about 12-15 folds is typically perfect. Fold in nuts or chocolate chips if using, reserving a small handful for topping.
  • Pour the batter into your prepared loaf pan, smoothing the top with your spatula. Sprinkle with any reserved nuts or chocolate chips. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Tent with foil after 40 minutes if the top is browning too quickly.
  • Allow your pumpkin banana bread to cool in the pan for 15-20 minutes. Then, lift the bread out using the parchment paper overhang and cool completely on a wire rack before slicing.

Notes

Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week.
For a healthier version, replace refined sugar with honey or maple syrup, swap half the all-purpose flour with whole wheat flour, or use unsweetened applesauce in place of butter.
This bread freezes well - wrap individual slices and freeze for up to 3 months.
The speckled brown bananas contain up to 35% more natural sugars than yellow ones, enhancing sweetness naturally.

Nutrition

Calories: 215kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 51mgSodium: 230mgPotassium: 8mgFiber: 2gSugar: 15gVitamin A: 70IU
Keyword Pumpkin Banana Bread, Quick Bread, Fall Baking, Banana Bread, Pumpkin Bread
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