Description
This Pumpkin Banana Pecan Bread is a moist, flavorful loaf combining the warm spices of pumpkin and cinnamon with the natural sweetness of ripe bananas and apple sauce. Lightened with egg whites and packed with nutritious pecans, it’s a wholesome treat perfect for fall or any time you crave a comforting, healthy baked good.
Ingredients
Scale
Dry Ingredients
- 2-1/2 cups white whole wheat or all-purpose gluten-free flour
- 1-1/2 tsp baking soda
- 1-1/2 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1/2 tsp salt
Wet Ingredients
- 4 tbsp butter (softened)
- 1 cup light brown sugar (not packed)
- 4 large egg whites
- 1-1/2 cup pumpkin puree
- 1-1/4 cup (3 medium) ripe bananas, mashed
- 1/2 cup unsweetened apple sauce
- 1 tsp vanilla extract
Add-ins
- 3 oz (3/4 cup) chopped pecans
Other
- baking spray
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8×5 inch loaf pans thoroughly with baking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, pumpkin spice, cinnamon, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and light brown sugar until the mixture is smooth and fluffy.
- Add Wet Ingredients: To the creamed butter and sugar, add the egg whites, pumpkin puree, mashed bananas, apple sauce, and vanilla extract. Beat at medium speed until the batter is thick and well blended. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Combine with Dry Ingredients: Add the dry flour mixture and chopped pecans to the wet batter. Blend at low speed just until everything is combined; avoid over mixing to keep the bread tender.
- Fill Loaf Pans and Bake: Pour the batter evenly into the prepared loaf pans. Place them on the center rack of the oven and bake for about 50 minutes. The bread is done when a toothpick or cake tester inserted into the center comes out clean.
- Cool Before Slicing: Allow the loaves to cool in the pans for at least 20 minutes. Then remove the bread to a wire rack to cool to room temperature before slicing to maintain structure and moisture.
Notes
- Replacing some butter with bananas, pumpkin, and apple sauce keeps the bread moist while lowering fat content.
- For best results, use ripe bananas for natural sweetness and better texture.
- Ensure to not over mix after adding dry ingredients to keep the bread tender and avoid toughness.
- This recipe makes two loaves, perfect for sharing or freezing for later enjoyment.
Nutrition
- Serving Size: 1 slice
- Calories: 146 kcal
- Sugar: 16 g
- Sodium: 116 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
