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Pumpkin Banana Bread
bakewitheva

Pumpkin Banana Bread

Pumpkin Banana Bread made with All-purpose flour, Baking soda and baking powder, Salt, Cinnamon, ginger, cloves, and nutmeg, Granulated sugar and brown sugar, Vegetable oil, Eggs, Pumpkin puree, Mashed ripe bananas, and Chopped pecans. Soft, spiced, and perfectly moist.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 16
Course: Bread, Dessert
Ingredients Equipment Method

Ingredients
  

  • 3 cups unbleached all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. ginger
  • 1/2 tsp. cloves
  • 1/4 tsp. freshly grated nutmeg
  • 1 cup granulated sugar
  • 1/2 cup lightly packed light brown sugar
  • 2/3 cup vegetable oil
  • 3 eggs
  • 1 cup canned pumpkin puree
  • 1 cup mashed ripe banana
  • 1 cup chopped pecans

Equipment

  • Two loaf pans (8x4 or 9x5 inches)
  • Large mixing bowls
  • Whisk
  • Hand or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack
  • Parchment paper or non-stick spray

Method
 

  1. Preheat oven to 350ºF. Grease 2 loaf pans, (8-by-4 or 9-by-5).
  2. Whisk together the flour, baking soda, salt, baking powder, and spices in a medium bowl. In a separate large bowl, beat the sugars, oil, and eggs until well combined. Add the pumpkin and mashed banana, mixing until smooth. Gently stir in the dry ingredients, then fold in the pecans until evenly distributed.
  3. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the tops begin to brown too quickly, loosely tent the pans with foil during the final minutes of baking.
  4. Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.
  5. Serve warm or at room temperature. Wrap bread in foil to store.