Pumpkin banana bread
This pumpkin banana bread combines two of my favorite things, pumpkin bread and banana bread! It is moist, perfectly spiced, and super easy to make.
Servings: 12 slices
- ½ cup butter melted and slightly cooled
- ½ cup mashed bananas very ripe
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ⅓ cup brown sugar packed
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 & ¾ cup flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground all spice
- ½ teaspoon ground ginger
Start by preheating the oven to 350F and line an 8.5x4.5 or 9x5 loaf pan with parchment paper then set aside.
In a large bowl, whisk the melted butter, mashed banana, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla until combined.
Add in the flour, baking soda, salt, cinnamon, nutmeg, all-spice, and ground ginger just until the flour mixture disappears.
Pour the batter into the prepared baking loaf pan and bake in the preheated oven for 50-60 minutes. You will know your loaf cake is ready when a wooden skewer or sharp knife inserted in the center comes out clean.
Let the loaf cake cool down in the loaf pan for 20 minutes before transferring to a cooling rack to cool down fully before slicing into it and enjoying it with a tall glass of cold milk!
How to store pumpkin banana bread?
This pumpkin banana bread can be stored in an airtight container at room temperature for up to 2 days.
You can also store it in an airtight container in the fridge for up to 5 days.
Can I freeze banana pumpkin bread?
You sure can!
Bake it as directed, let the bread cool down fully, then either slice or leave as is and wrap with plastic and cover with foil and freeze for up to 3 months.
Calories: 250Calories | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 173mg | Potassium: 119mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3460IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg