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Pumpkin Banana Bread

Pumpkin Banana Bread - recipe card
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This moist and tender pumpkin banana bread combines the natural sweetness of ripe bananas with the earthy richness of pumpkin puree. Each slice is warmly spiced with cinnamon, nutmeg, and cloves, making it the perfect fall-inspired treat for breakfast or a cozy snack. The loaf bakes up with a beautifully domed top and a soft, melt-in-your-mouth crumb.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 medium very ripe bananas, mashed (about 3/4 cup)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or butter, and line the bottom with parchment paper for easy removal. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. Set aside.
  3. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Make sure the butter is not hot to avoid cooking the egg.
  4. Add the egg and whisk vigorously until pale and fully incorporated, about 30 seconds. Then add the pumpkin puree, mashed bananas, and vanilla extract. Whisk until completely smooth; small lumps of banana are fine.
  5. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix, or the bread will be tough. If using nuts, fold them in now.
  6. Scrape the batter into the prepared loaf pan and smooth the top with the spatula. Tap the pan gently on the counter a few times to release air bubbles.
  7. Bake on the center rack for 50–60 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  8. Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing, about 1 hour. This prevents the bread from crumbling.
  9. For cleanest slices, use a serrated knife and cut with a gentle sawing motion. Serve slightly warm or at room temperature.
  10. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.

Notes

Storage: Keep the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap the cooled loaf tightly in plastic wrap and then aluminum foil; freeze for up to 3 months. Reheat: Thaw frozen bread overnight in the refrigerator, then warm individual slices in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–7 minutes. For best texture, avoid overbaking; the bread should be moist and tender. If using frozen bananas, thaw and drain excess liquid before mashing. This recipe is pork-free and alcohol-free.

Nutrition

Keywords: pumpkin banana bread, banana pumpkin bread, easy pumpkin bread, fall baking, quick bread recipe, moist banana bread, pumpkin spice bread, breakfast bread, no pork, vegetarian bread, homemade bread, autumn recipe

Find it online: https://britishbakingrecipes.co.uk/easy-pumpkin-banana-bread-recipe/