Pumpkin Banana Bread Recipe:- Moist and spiced, pumpkin banana bread combines the finest of both worlds, making it an ideal breakfast or snack. The recipe yields enough dough for two loaves of bread. Thanks to Bake at 350’s Bridget Edwards.
Pumpkin Banana Bread Recipe
Ingredients
- 3 c. Unbleached All-purpose Flour
- 2 tsp. Baking Soda
- 1 tsp. Kosher Salt
- 1/2 tsp. Baking Powder
- 1 1/2 tsp. Cinnamon
- 3/4 tsp. Ginger
- 1/2 tsp. Cloves
- 1/4 tsp. Freshly Grated Nutmeg
- 1 c. Granulated Sugar
- 1/2 c. Lightly Packed Light Brown Sugar
- 2/3 c. Vegetable Oil
- 3 Eggs
- 1 c. Canned Pumpkin Puree
- 1 c. Mashed Ripe Banana
- 1 c. Chopped Pecans
Also read about Air Fryer Zucchini Chips Recipe
Directions
- Bake at 350 degrees Fahrenheit. Apply butter to two loaf pans, either 8×4 or 9×5.
- Mix the spices, baking powder, baking soda, salt, and baking powder together using a whisk. Sugars, oil, and eggs should be mixed together in a separate bowl using a mixer.
- Combine the pumpkin and the banana thoroughly. The flour mixture should be stirred in. Pecans should be folded in.
- Evenly distribute the batter between the pans. A toothpick inserted in the centre should come out with a few moist crumbs when it is removed from the oven after 45–60 minutes of baking.
- Tent the tops with aluminium foil towards the end of the baking process if they are browning more than you would like them to.
- Wait five minutes for the pans to cool. To remove food from pans, run a knife around the edge of the pan. Transfer to a wire cooling rack to cool.
- Warm or at room temperature, serve as desired. When storing bread, wrap it in aluminium foil.
Nutrition Information
- Calories 320
- Fat15 g
- Saturated fat 1g
- Trans fat 0g
- Cholesterol 30mg
- Sodium 227 mg
- Carbohydrates 41g
- Fiber 2g
- Sugar 22g
- Protein 4g
- Vitamin D0 mcg
- Calcium 37 mg
- Iron 2mg
- Potassium158 mg
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