banana bread pumpkin recipe

Written BySheba G Updated On
banana bread pumpkin recipe
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The Best banana bread pumpkin recipe

I’ve been making this banana bread pumpkin recipe for years, and it’s always a hit with my family. The combination of moist banana bread and the warmth of pumpkin is a match made in heaven.

I love that it’s a versatile recipe that can be served as a side dish or even as a dessert. The best part is that it’s incredibly easy to make and requires minimal ingredients.

I’ve tried it at family gatherings, potlucks, and even just as a quick snack for my kids after school. It’s a great way to get some extra fiber and nutrients into their diet.

Plus, the smell of pumpkin and banana bread wafting from the oven is just heavenly. I’ve experimented with different types of flour, spices, and even adding nuts or chocolate chips to give it an extra boost of flavor.

But the classic version remains my favorite – it’s just so comforting and satisfying. My kids love helping me mix the batter and watching it come together in the oven.

It’s become a special tradition for us to make this recipe together on certain days of the week or during holidays.

Banana Bread Pumpkin Bread

Banana Bread Pumpkin Bread

4.6 from 1649 votes

A moist and flavorful banana bread infused with pumpkin puree and warm spices. Perfect for fall or any time of year.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1 cup brown sugar
2 large eggs
3 ripe bananas, mashed
1/2 cup canned pumpkin puree
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F 175°C.
2Grease a 9×5-inch loaf pan and set aside.
3In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Set aside.
4In a large bowl, cream together butter and brown sugar until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in mashed bananas, pumpkin puree, and vanilla extract until well combined.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry spots remain.
8Be careful not to overmix.
9Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
11The top should be golden brown and firm to the touch.
12Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

🔧Equipment

9×5-inch loaf pan
Mixing bowl
Electric mixer or whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For added texture, you can fold in 1/2 cup of chopped nuts or chocolate chips before baking. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

I love how versatile this banana bread pumpkin recipe is – it can be served as a side dish or even as a dessert! The best part is that it’s incredibly easy to make and requires minimal ingredients.

My family loves helping me mix the batter and watching it come together in the oven – we’ve even turned it into a fun little tradition! As for storage ideas, I recommend letting it cool completely before storing it in an airtight container in the fridge for up to 3 days or freezing it for up to 2 months.

❓ Frequently Asked Questions About Banana Bread Pumpkin Bread

1. What type of flour should I use for this recipe?

The best type of flour to use for this banana bread pumpkin recipe is all-purpose flour. You can also use whole wheat flour if you prefer a nuttier flavor, but keep in mind that it will change the texture slightly.

2. Can I add nuts or chocolate chips to this recipe?

Yes, you can definitely add nuts or chocolate chips to give this recipe an extra boost of flavor. Walnuts or pecans pair particularly well with the banana bread and pumpkin flavors.

3. How long does this recipe take to make?

This recipe is relatively quick to make, taking about 30-40 minutes from start to finish. You’ll need to let the batter rest for 10-15 minutes before baking.

4. Can I store this recipe in the fridge?

You can store this recipe in the fridge for up to 3 days or freeze it for up to 2 months. Just be sure to let it cool completely before storing it.

5. What are some good occasions to serve this recipe?

This recipe is perfect for any occasion where you want something comforting and familiar – think family gatherings, potlucks, or even just as a quick snack for your kids after school.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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