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5
from
6
votes
Pumpkin Banana Bread
This easy, delicious, moist pumpkin banana bread recipe is so simple to make from scratch and offers fantastic banana and pumpkin flavor!
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
25
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course:
Bread
Cuisine:
American
Keyword:
Pumpkin Banana Bread Recipe
Servings:
8
Calories:
469
kcal
Ingredients
1
cup
dark brown sugar
½
cup
sugar
½
cup
canola oil
2
eggs,
room temperature
1
cup
canned pumpkin puree
1
cup
banana,
mashed
¼
cup
whole milk
1¾
cups
flour
½
teaspoon
salt
1
teaspoon
baking soda
½
teaspoon
baking powder
1
teaspoon
cinnamon
2
teaspoons
pumpkin pie spice
½
cup
pecans,
diced (or walnuts)
Instructions
Preheat oven to 350°F. Spray a loaf pan with baking spray.
Combine the brown sugar, sugar, oil, and eggs into a bowl. Stir to mix.
Mix bananas, pumpkin puree, and whole milk. Add to the sugar/egg mixture.
Sift the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spices together. Add pecans or walnuts.
Slowly add ⅓ of the dry ingredients to the wet ingredients at a time, mix as you add.
Pour into the prepared glass loaf pan.
Bake at 350°F for 85 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and allow to cool completely.
Video
Notes
Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
This delicious recipe freezes really well. Make a double batch and freeze the second loaf for later.
You can buy loaf pan parchment liners to make lining your pans quick and easy.
Nutrition
Calories:
469
kcal
|
Carbohydrates:
69
g
|
Protein:
6
g
|
Fat:
20
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
42
mg
|
Sodium:
312
mg
|
Potassium:
277
mg
|
Fiber:
3
g
|
Sugar:
43
g
|
Vitamin A:
4855
IU
|
Vitamin C:
3
mg
|
Calcium:
72
mg
|
Iron:
2
mg