How to Make Banana Pumpkin Bread - A Step-by-Step Guide

There's nothing better than the warm, comforting aroma of freshly baked bread wafting through the house. And when that bread is a delicious fusion of two comforting flavors - banana and pumpkin - you know you're in for a treat. This Banana Pumpkin Bread recipe is the perfect way to make use of overripe bananas and to bring the flavors of fall into your kitchen.

Combining the natural sweetness of ripe bananas with the earthy, nutty flavor of pumpkin creates a bread that is not only moi...

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Ingredients

  • 2 ripe bananas, mashed
  • 1 ⅓ cups canned pumpkin puree
  • ½ cup honey
  • ½ cup white sugar
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 2 ½ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup raisins (Optional)
  • ½ cup walnut pieces (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 12
  • Yield: 1 9x5-inch loaf pan

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Stir together bananas, pumpkin, honey, sugar, vegetable oil, and eggs in a large bowl. Combine flour, pie spice, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir flour mixture into banana mixture until just combined. Fold in raisins and walnuts. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 45 minutes. Cool loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Nutrition

    328 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 31mg
    • Sodium: 258mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 3g
    • Total Sugars: 30g
    • Protein: 5g
    • Vitamin C: 3mg
    • Calcium: 54mg
    • Iron: 2mg
    • Potassium: 275mg