Pumpkin Banana Bread: The Best Recipe for Cozy Mornings
Discover this delightful Pumpkin Banana Bread, perfect for cozy mornings. This recipe harmoniously blends pumpkin and banana for a moist and flavorful experience.
Equipment
- loaf pans
- Mixing Bowls
- whisk
- measuring cups
- measuring spoons
- oven
- Cooling Rack
Ingredients
- 3 cups unbleached all-purpose flour
- 2 tsp. baking soda
- 1 tsp. kosher salt
- ½ tsp. baking powder
- 1 ½ tsp. cinnamon
- ¾ tsp. ginger
- ½ tsp. cloves
- ¼ tsp. freshly grated nutmeg
- 1 cup granulated sugar
- ½ cup lightly packed light brown sugar
- ⅔ cup vegetable oil
- 3 eggs
- 1 cup canned pumpkin puree
- 1 cup mashed ripe banana
- 1 cup chopped pecans
Instructions
- Preheat oven to 350ºF. Grease 2 loaf pans, (8-by-4 or 9-by-5).
- Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.
- Divide batter evenly between pans. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking.
- Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.
- Serve warm or at room temperature. Wrap bread in foil to store.
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 14gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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