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Pumpkin Banana Bread

Close-up of a sliced loaf of moist pumpkin banana bread on a wooden cutting board.
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A moist and aromatic quick bread combining pumpkin and banana flavors, perfect for fall baking.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2–3 medium bananas)
  • ½ cup pumpkin puree
  • ¼ cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate small bowl, whisk together the mashed bananas, pumpkin puree, and milk.
  6. Add the dry ingredients to the wet ingredients alternately with the banana-pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a richer flavor, you can add ½ cup of chopped pecans or walnuts to the batter.
  • Ensure your bananas are very ripe for the best flavor and sweetness.
  • This bread freezes well. Wrap cooled loaves tightly in plastic wrap and then in foil.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-banana-bread-recipe/