The Best Pumpkin Banana Bread Recipe for Fall Baking
This delightful recipe combines the warmth of pumpkin and the sweetness of ripe bananas into a perfect fall-inspired bread, complemented by crunchy pecans and aromatic spices. Ideal for a cozy treat or a festive gathering, it yields two moist loaves.
Equipment
- Loaf pans (8x4 or 9x5)
- Whisk
- Mixing bowls
- Wire cooling rack
Ingredients
Main Ingredients
- 3 c. unbleached all-purpose flour
- 2 tsp. baking soda
- 1 tsp. kosher salt
- ½ tsp. baking powder
- 1 ½ tsp. cinnamon
- ¾ tsp. ginger
- ½ tsp. cloves
- ¼ tsp. freshly grated nutmeg
- 1 c. granulated sugar
- ½ c. light brown sugar lightly packed
- ⅔ c. vegetable oil
- 3 eggs
- 1 c. canned pumpkin puree
- 1 c. mashed ripe banana
- 1 c. chopped pecans
Instructions
Instructions
- Preheat oven to 350°F and grease two 8x4 or 9x5 inch loaf pans.
- In one bowl, whisk dry ingredients (flour, baking soda, salt, baking powder, and spices); in a separate bowl, beat sugars, oil, and eggs, then mix in pumpkin and banana. Gradually stir the dry mixture into the wet, then fold in pecans.
- Divide batter evenly into the prepared pans and bake for 45-60 minutes, or until a toothpick comes out with moist crumbs. Tent with foil if browning too quickly.
- Cool bread in pans for 5 minutes, then remove from pans and transfer to a wire rack to cool completely.
- Serve warm or at room temperature, and store any leftover bread wrapped in foil.
Notes
For best results, do not overmix the batter. If the tops of the bread start to brown too quickly during baking, loosely tent with aluminum foil. Ensure bread cools completely on a wire rack before storing, and wrap tightly in foil for freshness.
