Pumpkin Banana Bread
This cozy pumpkin banana bread brings together the best of fall flavors in one amazing loaf! Families absolutely love how moist and tender this bread turns out, plus it’s made with wholesome ingredients that make you feel good about every slice.
Recipe Details
Timing & Servings: Prep Time: 25 minutes, Additional Time: 55 minutes, Total Time: 1 hour 20 minutes, Serves: 12 people, Yield: 1 loaf.
Nutrition Profile: Nut-Free, Low-Sodium, Soy-Free, Vegetarian, Low-Calorie.
Nutrition Facts (per serving): 155 Calories, 5g Fat, 26g Carbs, 4g Protein.
Ingredients You’ll Need
White whole-wheat flour: You’ll need 1½ cups of this healthier flour option. It gives you all the nutrition of whole wheat but keeps the bread nice and light!
Ground cinnamon: Just 1 teaspoon adds that perfect warm spice that makes your kitchen smell incredible while baking.
Baking powder: 1 teaspoon helps give your bread that perfect rise and fluffy texture.
Baking soda: ½ teaspoon works with the other ingredients to create the most tender crumb.
Salt: ¼ teaspoon brings out all those amazing flavors – don’t skip this little bit!
Canned pumpkin puree: 1 cup of unseasoned pumpkin puree adds natural sweetness and keeps everything super moist.
Ripe banana: 1 medium banana mashed up (about ⅓ cup) adds extra sweetness and helps cut down on added sugar.
Light brown sugar: ⅔ cup gives you that rich, caramel-like sweetness that pairs perfectly with pumpkin.
Melted butter: ¼ cup adds richness and helps create that tender texture we all love.
Orange juice: ¼ cup adds a bright, fresh note that really makes all the flavors pop!
Large eggs: 2 eggs lightly beaten help bind everything together and add structure to your loaf.
Vanilla extract: 1 teaspoon adds that warm, comforting flavor that makes everything taste homemade.
Bittersweet chocolate chips: ½ cup is totally optional, but who doesn’t love a little chocolate surprise in their bread?
How to Make Pumpkin Banana Bread
Step 1: Preheat your oven to 350°F and coat a 9-by-5-inch loaf pan with cooking spray. This prevents sticking and makes cleanup so much easier!
Step 2: Whisk together flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Make sure everything is evenly mixed – this helps your bread rise perfectly.
Step 3: In a large bowl, whisk together pumpkin puree, mashed banana, brown sugar, melted butter, orange juice, eggs, and vanilla. Mix until everything looks smooth and well combined.
Step 4: Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined. Don’t overmix – a few lumps are totally fine! Gently fold in chocolate chips if you’re using them.
Step 5: Transfer the batter to your prepared loaf pan and spread it evenly. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the bread cool in the pan for 10 minutes on a wire rack. Then remove it from the pan and let it cool for at least 20 more minutes before slicing. I know it’s hard to wait, but this helps prevent crumbling!
Easy and Quick Pumpkin Banana Bread Version
Want to speed things up? You can use a muffin tin instead and make individual portions! Just divide the batter among 12 muffin cups and bake for 18-22 minutes. They’ll be done much faster and are perfect for grab-and-go breakfasts!
Serving Ideas
This bread is absolutely perfect on its own, but it’s also amazing with a little butter or cream cheese spread. Try it toasted with your morning coffee, or serve thick slices as a cozy dessert with a scoop of vanilla ice cream!
Storage
Wrap your cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. For longer storage, wrap well and freeze for up to 4 months. Just thaw at room temperature when you’re ready to enjoy!
Substitutions
No orange juice? No problem – you can use milk or even water instead. If you don’t have brown sugar, regular white sugar works just fine. You can also swap the butter for an equal amount of vegetable oil if that’s what you have on hand!
Pro Tips
- Perfect ripeness: Use bananas that have brown spots – they’re sweeter and mash easier!
- Don’t overmix: Stir just until the flour disappears. Overmixing makes tough bread.
- Test for doneness: The toothpick should come out with just a few moist crumbs, not wet batter.
- Cool completely: Let it cool before slicing for the cleanest cuts and best texture.
FAQs
Can I make this without eggs?
Sure! You can replace each egg with ¼ cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let the flax mixture sit for 5 minutes before using.
What if I don’t have white whole-wheat flour?
You bet you can substitute! Use regular all-purpose flour or regular whole-wheat flour in the same amount. All-purpose will be a bit lighter, while whole-wheat will be a bit denser.
Can I double this recipe?
Absolutely! Just double all the ingredients and use two loaf pans. The baking time stays the same, but keep an eye on both loaves since every oven is different.
How do I know when it’s perfectly done?
The top should be golden brown and spring back lightly when touched. Plus, that toothpick test is your best friend – it should come out clean or with just a few moist crumbs!
I’d love to hear how your pumpkin banana bread turns out! Drop a comment and let me know if you tried any fun variations. Happy baking, friends!
