Pumpkin Banana Loaf: How to Bake an Irresistibly Moist and Flavorful Treat

The Pumpkin Banana Loaf is a delicious fusion of two classic flavors: sweet, ripe bananas and earthy pumpkin puree.

This moist and flavorful bread brings together the best of fall’s comforting spices—cinnamon, nutmeg, and ginger—making it an ideal treat for the cooler months or any time you’re in need of something cozy and satisfying.

Banana bread, with its long history as a staple in home baking, surged in popularity during the 1930s, thanks in part to the widespread availability of baking soda and powder. Pumpkin, another beloved ingredient, has been used in American kitchens for centuries, particularly in pies and breads. Combining these two ingredients creates a loaf that is not only incredibly moist but also rich in flavor.

What makes this recipe special is its versatility. You can easily customize the loaf by adding nuts, chocolate chips, or even dried fruit for extra texture and flavor. It’s also a great make-ahead option since it freezes well, allowing you to bake it in advance and enjoy slices whenever you crave something sweet and comforting.

A fun anecdote is that pumpkin-based recipes, like this loaf, have become synonymous with fall, largely thanks to the rise of pumpkin spice everything—lattes, cakes, and cookies—over the past few decades. This pumpkin banana loaf, however, keeps things simple and classic, delivering pure comfort food in every bite.

Pumpkin Banana Loaf: How to Bake an Irresistibly Moist and Flavorful Treat

This Pumpkin Banana Loaf is the perfect combination of sweet, ripe bananas and earthy pumpkin puree, creating a moist and flavorful bread. With warm spices like cinnamon, nutmeg, and ginger, it’s an ideal treat for fall or any time you crave comfort food. Easy to make and customizable with nuts or chocolate chips, this loaf is great for breakfast, snacks, or dessert. It also freezes well, making it a great option to prepare ahead of time and enjoy whenever you want a slice of deliciousness.

Author: Betty Mae Anderson Courses: Breakfast Recipe Keys: Dairy Free Kids Nut Free

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Prep Time 15 mins Cook Time 65 mins Rest Time 10 mins Total Time 1 hr 30 mins Difficulty: Beginner Cooking Temp: 350  °F Estimated Cost: $ 10 Calories: 230 Best Season: All year around

Ingredients

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• 1 cup mashed ripe bananas (about 2 medium bananas)

• 1 cup pumpkin puree (unsweetened)

• ¹⁄₂ cup brown sugar

• ¹⁄₄ cup white sugar

• ¹⁄₂ cup vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• 1 ¹⁄₂ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp cinnamon

• ¹⁄₂ tsp nutmeg

• ¹⁄₂ tsp ground ginger

• ¹⁄₄ tsp salt

• ¹⁄₄ cup chopped walnuts or pecans (optional)

• ¹⁄₄ cup chocolate chips (optional)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix wet ingredients: In a large bowl, mash the bananas with a fork. Add the pumpkin puree, brown sugar, white sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Mix wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
5. Add extras: If using, fold in the chopped nuts and chocolate chips for added texture and flavor.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Note

• You can swap out the vegetable oil for melted coconut oil for a slightly nuttier flavor.
• This loaf also freezes well—just wrap it tightly in plastic wrap and freeze for up to 3 months.

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