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Pumpkin Banana Bread

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Pumpkin Banana Bread is soft, flavorful, and packed with cozy fall spices. This delicious loaf blends ripe bananas and pumpkin puree for a perfectly moist, not-too-sweet treat. Great for breakfast, snacks, or gifting during the holidays.

Ingredients

Scale

  • 1 cup mashed ripe bananas (about 2 medium bananas)

  • 1 cup canned pumpkin puree

  • 1/2 cup vegetable oil (or melted butter)

  • 2 large eggs

  • 3/4 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground ginger

  • Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

  • Mix wet ingredients:
    In a large bowl, whisk together mashed bananas, pumpkin puree, oil, eggs, brown sugar, granulated sugar, and vanilla until smooth.

  • Mix dry ingredients:
    In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

  • Combine and fold:
    Add dry ingredients to the wet ingredients and stir just until combined—don’t overmix. Fold in nuts or chocolate chips if using.

  • Bake:
    Pour batter into prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

 

  • Cool:
    Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can use all brown sugar for a richer flavor.

  • Store at room temp for 3 days or refrigerate for up to a week.

  • Freezes beautifully—just wrap tightly and freeze for up to 3 months.

Find it online: https://ukfinda.com/pumpkin-banana-bread/