Description
This Pumpkin Banana Bread is a moist, flavorful twist on traditional banana bread, enriched with pure pumpkin and warm spices for a cozy autumn treat. Perfect for breakfast or a snack, it combines ripe bananas, pumpkin, and nuts for a deliciously tender loaf that’s best enjoyed fresh out of the oven with a smear of butter.
Ingredients
Wet Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup light brown sugar
- 2 large eggs
- 1 cup pure pumpkin
- 2 medium ripe bananas, peeled and mashed (about 1 heaping cup)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Nuts and Optional Toppings
- ½ cup blend of walnuts and pecans, coarsely chopped (or just walnuts or pecans)
- Optional: pumpkin seeds for topping
- Optional: mini chocolate chips (can be mixed in or used as topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4 or 9×5 loaf pan or spray it with nonstick spray, then line it with parchment paper to ensure easy removal after baking.
- Cream Butter and Sugar: Using a stand mixer fitted with the flat beater attachment, beat together the softened butter and light brown sugar until the mixture is smooth and well combined, creating a creamy base for the bread.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing throughout.
- Incorporate Pumpkin, Bananas, and Vanilla: Add the pure pumpkin, mashed bananas, and vanilla extract to the wet mixture. Continue mixing at medium speed until everything is well incorporated and the batter is smooth.
- Mix Dry Ingredients Separately: In a separate medium bowl, whisk together the all-purpose flour, baking soda, coarse kosher salt, baking powder, cinnamon, ginger, nutmeg, and ground cloves. This ensures the spices and leavening agents are evenly distributed.
- Combine Wet and Dry Mixtures: With the mixer running on low speed, slowly add the dry ingredient mixture to the wet ingredients. Mix until just combined without overmixing to keep the bread tender.
- Add Nuts and Optional Chocolate Chips: Fold in the chopped walnuts and pecans. If using mini chocolate chips, add them now as well, mixing gently to distribute.
- Transfer Batter to Pan: Pour the batter evenly into the prepared loaf pan. If desired, sprinkle pumpkin seeds or mini chocolate chips on top for extra texture and flavor.
- Bake: Place the loaf pan in the preheated oven and bake for 70 to 75 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan to a wire rack for further cooling. Serve warm with butter spread on slices for a delightful treat.
Notes
- Using very ripe bananas enhances the sweetness and moisture of the bread.
- You can substitute ground cloves and nutmeg with 1 teaspoon of pumpkin pie spice for convenience.
- Line the loaf pan with parchment paper for easy removal and cleaner edges.
- Optional toppings like pumpkin seeds or mini chocolate chips add pleasant texture and flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe can be doubled and baked in two loaf pans for larger yields.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
