Description

This Pumpkin Banana Bread combines the warm spices of cinnamon, ginger, cloves, and nutmeg with the moistness of pumpkin puree and ripe bananas, resulting in a flavorful and tender loaf perfect for autumn or any time of year. Enhanced with chopped pecans for added texture, this bread is richly spiced, naturally sweetened, and ideal as a cozy snack or breakfast treat.

Ingredients

Units Scale

Dry 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 ground ginger
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg

Wet Ingredients

1 cup granulated sugar
1/2 cup lightly packed light brown sugar
2/3 cup vegetable oil
3 large eggs
1 cup canned pumpkin puree
1 cup mashed ripe banana (about 2 medium bananas)

Add-ins

1 cup chopped pecans

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC). Grease two loaf pans (either 8-by-4 inches or 9-by-5 inches) thoroughly to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, kosher salt, baking powder, cinnamon, ginger, cloves, and freshly grated nutmeg until evenly combined.
Beat Wet Ingredients: In a separate bowl, beat the granulated sugar, light brown sugar, vegetable oil, and eggs together until the mixture is well blended and smooth.
Add Pumpkin and Banana: Stir the canned pumpkin puree and mashed ripe bananas into the wet ingredients mixture, mixing thoroughly to combine.
Combine Wet and Dry: Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
Fold in Pecans: Gently fold the chopped pecans into the batter, distributing them evenly throughout.
Divide and Bake: Evenly divide the batter between the two prepared loaf pans. Place them in the preheated oven and bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Prevent Over-Browning: If you notice the tops browning too quickly towards the end of baking, tent the loaves loosely with aluminum foil to protect them while they finish baking.
Cool the Bread: Remove the pans from the oven and let the bread cool in the pans for about 5 minutes. Then, run a knife around the edges to loosen and carefully remove the loaves from the pans. Transfer to a wire cooling rack to cool completely.
Serve and Store: Serve the bread warm or at room temperature. Once cool, wrap the loaves tightly in foil to store and maintain freshness.

Notes

You can swap vegetable oil for melted coconut oil or butter if preferred.
For extra moisture and flavor, consider adding a teaspoon of vanilla extract.
Freeze the bread slices wrapped individually for up to 3 months.
Adding chocolate chips in place of or alongside pecans is a delicious variation.
Ensure bananas are very ripe (brown-speckled) for best sweetness and moisture.

Nutrition

Serving Size: 1 slice (assuming 16 slices per loaf)
Calories: 230
Sugar: 14g
Sodium: 210mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg