Pumpkin Banana Bread
this fall pumpkin banana bread is a moist and delicious variation of my Banana Bread recipe with pumpkin puree and spices.
pumpkin banana bread
If you like pumpkin bread and banana bread, you’ll love this combo that has the best of both worlds! I ate half of this bread before it cooled down and it was so good. Best topped with Pumpkin Spice Cream Cheese. We also have popular pumpkin chocolate chip muffins and pumpkin nut muffins.
Baking is truly a science. Recreating a healthy cake or bread isn’t as easy as recreating a pot soup or a casserole. So my fingers are crossed all the time whenever I’m experimenting with baking. I love this recipe so much I put it in my daughter’s lunch box every day and send it to school!
How to make banana pumpkin bread
- Start with really ripe bananas. The more ripe it is, the better!
- Preheat oven to 325 degrees Fahrenheit and grease a 9-by-5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, pumpkin spice, and salt. set aside.
- Cream the butter and sugar in a large bowl with an electric mixer.
- Add the egg whites, eggs, banana, pumpkin and vanilla and beat on medium speed until thickened. Scrape down sides of bowl.
- Add flour and nuts (if using) and mix on low speed. Do not overmix.
- Pour batter into loaf pan and bake on center rack for 55-60 minutes or until clean with a toothpick inserted in center.
- Let the bread cool for at least 20 minutes. Bread should be brought to room temperature before slicing.
See more pumpkin recipes
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pumpkin banana bread
This fall pumpkin banana bread is a variation of my banana bread recipe that is moist and delicious with pumpkin puree and spices.
- baking spray
- 3/4 cup Unbleached all-purpose flour
- 1/2 cup white whole grain
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 teaspoon pumpkin spice
- 3 Moderate very ripe medium banana, crushed
- 1/2 cup pumpkin puree
- 2 tablespoon butter, softened
- 1/2 cup light brown sugar, Unpacking
- 1 big egg white
- 1 big egg
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans, option
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Preheat oven to 325 degrees Fahrenheit. Grease a 9×5-inch loaf pan with baking spray.
-
In a medium bowl, whisk together the flour, baking soda, pumpkin spice, and salt. set aside.
-
Cream the butter and sugar in a large bowl with an electric mixer.
-
Add the egg whites, eggs, banana, pumpkin and vanilla and beat on medium speed until thickened. Scrape down sides of bowl.
-
Add flour and nuts (if using) and mix on low speed. Do not overmix.
-
Pour batter into loaf pan and bake on center rack for 55-60 minutes or until clean with a toothpick inserted in center.
-
Let the bread cool for at least 20 minutes. Bread should be brought to room temperature before slicing.
*Cloves and nutmeg can be replaced with 1 teaspoon of pumpkin spice.
Serving: 1slice, calorie: 146.5kcal, carbohydrate: 33.3g, protein: 2.7g, thick: 2.7g, saturated fat: 1.5g, cholesterol: twenty threemg, sodium: 131.5mg, fiber: 1.6g, sugar: 20g
WW Points Plus: 3
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