Pumpkin Banana Bread

5 from 1 ratings

This incredibly moist pumpkin banana bread is an easy, healthy, quick bread recipe! It all comes together with a whisk and bakes into a soft, spiced pumpkin loaf that stays moist for over a week!

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: slices

Author: Chef Lindsey

Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice
⅛ teaspoon cloves
1 cup ripe bananas mashed (2 large)
1 cup pumpkin puree
½ cup coconut oil melted (or vegetable oil)
¾ cup dark brown sugar
2 large eggs
1 ½ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350°F conventional (no fan) and spray a 1-pound loaf pan with non-stick cooking spray or brush with butter.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
In a separate large mixing bowl, whisk together the bananas, pumpkin, oil, sugar, eggs, and vanilla extract until smooth and homogenous.
Add the flour mixture to the bowl with the wet ingredients and fold in with a rubber or silicone spatula just to combine.
Pour into the prepared pan and smooth out the top with your spatula. Bake until a cake tester or toothpick comes out clean. It will take 45 minutes to an hour.
Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely before slicing.

Notes

Yield – 1, 9 x 5-inch loaf pan

Flavor Tips – Be sure to grab pure pumpkin puree and not pumpkin pie mix!

Variations – Bake into mini loaves or muffins for easy grab-and-go snacks, or they are perfect for fall gifting.

Storage – Store well-wrapped pumpkin banana bread at room temperature 3 days, refrigerated 1 week, or frozen 2 months.

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