Moist Pumpkin Banana Bread
Banana bread takes a spicy pumpkin twist with this tasty recipe. Now I know the ingredient list seems long since you are making two bread recipes, but each batter only takes one bowl, saving you some clean up.
The original recipe called for half of a can of pumpkin, which I misread and ended up using a full can. This may be the reason my loaf didn’t ‘marble’ when I swirled a knife through the batter. As you can see, the two batters really didn’t combine that much, but the final result was such a moist and delicious cake that I didn’t mind.
This loaf is delicious served plain, or you can add a bit of butter or cream cheese to make it extra delicious. Many thanks to Take a Megabite for this recipe. Enjoy!
Moist Pumpkin Banana Loaf
Banana bread takes a pumpkin twist with this tasty recipe for Moist Pumpkin Banana Loaf
Equipment
- 2 9″x5″ Loaf Pan
Ingredients
Moist Pumpkin Banana Bread
- one batch banana bread (recipe below)
- one batch pumpkin bread (recipe below)
One Bowl Banana Bread
- 2-3 medium ripe bananas about 1 cup
- 2 ½ cups flour
- 3 ½ tsp. baking powder
- 1 tsp. salt
- ¾ cup milk
- 1 large egg
- 3 Tbsp. canola oil
- 1 cup sugar
One Bowl Pumpkin Bread
- 1 ¾ cup all-purpose flour
- 1 cup light brown sugar packed
- 3 Tbsp. granulated sugar
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. nutmeg
- ½ tsp. cinnamon
- ½ tsp. allspice
- pinch of cloves
- 8 oz. pumpkin puree (Half of a 15 oz. can) I accidentally used a full can. I liked the way it turned out with a full can, but you can decide how you want to make it
- ½ cup vegetable oil
- 3 Tbsp. pure maple syrup
- 3 Tbsp. milk
Instructions
One Bowl Banana Bread:
- In a large bowl mash the bananas. Add all of the remaining ingredients and mix, mix, mix, until completely combined.
One Bowl Pumpkin Bread:
- In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
- In a medium bowl whisk together the pumpkin puree, oil, maple syrup and water.
- Fold the wet ingredients into the dry ingredients until mixed thoroughly, being sure to scrape the bottom of the bowl.
Final Instructions:
- Preheat your oven to 350°F. Spray 2 9×5-inch quick bread pans with cooking spray. Line the bottom with a rectangle of parchment paper overlapping the two long sides of the pan so you can lift the bread out eventually.
- Divide banana bread batter between both bread pans. Then divide pumpkin bread batter between both bread pans. Swirl carefully with a bread knife. Bake for 1 hour to 1 hour and 15 minutes or until a skewer comes out clean.
- Transfer loaves to a wire rack and cool completely. Slice and serve. This is great either plain or topped with butter or cream cheese.
Nutrition
Serving: 1sliceCalories: 282kcalCarbohydrates: 48gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 11mgSodium: 328mgPotassium: 121mgFiber: 1gSugar: 26gVitamin A: 1803IUVitamin C: 1mgCalcium: 95mgIron: 2mg
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This looks so yum and I dont usually like pumpkin! Think I might have to drag the bread maker out this weekend and bake a sweet loaf like this 🙂
Delicious!