This Pumpkin Banana Bread is the cozy treat we all need! Imagine the warm spices from pumpkin mingling with sweet, ripe bananas—a delicious combo that’s perfect for fall.
Trust me, your kitchen will smell amazing while it bakes! I love enjoying a slice with my morning coffee. It’s like a hug in bread form! 😊
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient and works well here. If you’re feeling adventurous, you can make your own by roasting and pureeing fresh pumpkin. Just ensure it’s smooth and free of excess water.
Ripe Bananas: The riper, the better! They’re sweeter and easier to mash. If you don’t have bananas, try using unsweetened mashed sweet potato for a different flavor twist.
Applesauce: Using applesauce keeps the bread moist. You can sub it with an equal amount of oil, but I prefer the applesauce for a lighter texture. You could also use yogurt for a tangy twist!
Brown Sugar: This adds a lovely caramel flavor, but you can switch to white sugar if you prefer. Coconut sugar is another great alternative if you’re looking for a healthier option.
How Do I Ensure My Bread is Moist and Fluffy?
To achieve a perfectly moist and fluffy pumpkin banana bread, avoid overmixing the batter once you combine wet and dry ingredients. Here’s how to get it just right:
- Mix until ingredients are combined—the batter should be slightly lumpy, that’s normal!
- Check your baking time! Start checking for doneness around 55 minutes; every oven is different.
- Letting the bread cool in the pan for 10 minutes helps it firm up without drying out.
Using the right amount of wet ingredients like pumpkin and bananas is also crucial for that perfect moisture level!
How to Make Pumpkin Banana Bread
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or homemade)
- 2 ripe bananas, mashed
- 1/2 cup unsweetened applesauce (or 1/2 cup oil – canola or vegetable)
- 3/4 cup brown sugar
- 2 large eggs
- 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 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
How Much Time Will You Need?
This Pumpkin Banana Bread recipe will take about 15 minutes to prepare and 60-70 minutes to bake. You’ll need to let it cool for about 10 minutes in the pan after baking, so set aside roughly an hour and a half for the whole process, including oven time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly. While it’s heating up, prepare your loaf pan by greasing it lightly or lining it with parchment paper for easy removal later.
2. Combine Wet Ingredients:
In a large mixing bowl, add the pumpkin puree, mashed bananas, unsweetened applesauce (or oil), brown sugar, eggs, and vanilla extract. Using a whisk or fork, mix these ingredients until the mixture is smooth and well combined.
3. Mix Your Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mixing these dry ingredients first helps distribute the baking powder and spices evenly throughout the bread.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the large bowl with the wet ingredients. Stir gently until everything is just combined. It’s important not to overmix; a few lumps are perfectly fine. Overmixing can lead to dense bread!
5. Pour the Batter into the Pan:
Now, pour your batter into the prepared loaf pan. Use a spatula to smooth the top for even baking.
6. Bake Your Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Start checking at the 55-minute mark: insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done! If it’s still wet, continue baking, checking every few minutes.
7. Cool the Bread:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing. This helps maintain moisture!
8. Slice and Enjoy!
Your Pumpkin Banana Bread is ready! Slice it up and enjoy it warm with a cup of tea or coffee. It’s perfect for breakfast, an afternoon snack, or even dessert! Happy baking!
Can I Use Frozen Bananas for This Recipe?
Yes, absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen bananas can add great sweetness and moisture to your bread.
Can I Substitute the Brown Sugar?
Sure! You can use white granulated sugar or coconut sugar as a replacement. If you’re looking to reduce sugar, try substituting with honey or maple syrup, but note that this may affect the moisture content, so you might want to reduce the applesauce slightly.
How Do I Store Leftover Pumpkin Banana Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy more slices!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter for extra flavor and texture. Just remember to adjust the baking time slightly if you add a lot of mix-ins—check for doneness a little earlier!
