Pumpkin Banana Nut Bread

A delectably moist pumpkin banana nut bread filled with warm spices! Enjoy the best of both worlds in this tender and delicious loaf. Nutty, moist, and satisfying, this pumpkin banana bread is so flavorful and so easy to make!

 

 

PUMPKIN BANANA NUT BREAD

Welcome fall with this soft and moist pumpkin banana bread! You won’t be able to resist! It’s lip-smacking loaf bread, that is moist, delicious, and not overly sweet. Great for breakfasts, as an afternoon snack, or even as a dessert. It’s a perfect treat for any time of the day.

Warm classic banana bread is made with overly ripe bananas, pure pumpkin purée, and pumpkin pie spice. This pumpkin banana bread is the perfect fall recipe you have to try! This delicious pumpkin banana bread will be your new go-to recipe for fall and also be enjoyed all year long.

The key to making this best, sinfully delicious, pumpkin banana bread is to use overly ripe bananas. Yes, the riper the bananas, the better the bread tastes. I use bananas that turned almost black from the outside. Those are the best bananas, so sweet, and add so much flavor to this bread. I always buy a few extra bananas, so that I can make this delicious pumpkin banana bread, that disappears in no time.

Pumpkin banana bread is easy to make and does not require any fancy gadgets. You can make this bread nut-free, simply omit the nuts. If you like chocolate, add chocolate chips, for yummy chocolaty pumpkin banana bread. This bread is delicious. Enjoy this easy, moist, homemade pumpkin banana bread with some fresh homemade butter.

INGREDIENTS FOR PUMPKIN BANANA NUT BREAD

2-1/2 cups all-purpose flour

1-3/4 cups 100% pure pumpkin puree

1-1/2 cups or 4 medium ripe bananas, mashed

1/4 cup vegetable oil or 4 tablespoons unsalted butter, softened

2 large eggs, room temperature

1 cup light brown sugar, lightly packed

1-1/2 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1 cup walnuts or pecans, chopped

baking spray

Pic Shown: Pumpkin Banana Nut Bread

 

 

DIRECTIONS FOR PUMPKIN BANANA NUT BREAD

Preheat the oven to 350° Fahrenheit. Grease two 8-by-4 inch loaf pan with baking spray. Set aside.

In a medium bowl, combine flour, baking soda, pumpkin spice, ground cinnamon, and salt. Whisk with a wire. Set aside.

In a large bowl, add oil, and sugar and beat at a medium speed until incorporated. Add eggs, pumpkin puree, mashed bananas, and vanilla extract, and beat at medium speed until incorporated. Scrape downsides of the bowl.

Add flour mixture and blend at low speed until combined. Do not overmix. Fold in nuts.

Pour batter into loaf pans and bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.

Remove the pans from the oven and place them on a cooling rack. Allow the pans to cool for at least 20 minutes, before slicing the bread.

Enjoy warm, and nutty, pumpkin banana nut bread with a cup of expresso!!

 

 

TIPS FOR THE BEST PUMPKIN BANANA NUT BREAD

Use overly ripe bananas to make this recipe. I find using over-ripe bananas (the banana peel has turned almost black) is best for this recipe. They are naturally sweet and add a ton of banana flavor to this bread.

Do not use pumpkin pie puree for this recipe. I used 100% pure pumpkin puree for this recipe. You can use canned puree or fresh homemade pumpkin puree for this recipe.

It is best to start with ingredients at room temperature.

You can mash the bananas to a smooth consistency or leave them a bit chunky for some texture in the bread.

I prefer brown sugar for this recipe. You can use granulated sugar as well. Adjust the amount of sugar to taste.

Do not over-beat the bread batter. Simply mix all the ingredients until incorporated.

The bread stays good for 3-5 days in the refrigerator or 2-3 days at room temperature. Allow it to come to room temperature, wrap in a paper towel, and place it in a Ziploc bag or clean, dry container.

Pic Shown: Pumpkin Banana Nut Bread

 

 

FREQUENTLY ASKED QUESTIONS

BUTTER vs OIL

I have tried this recipe with butter and oil, to see if it makes any difference in the consistency of the bread. With butter, bread turns out slightly dense as compared to the one with oil. Use oil for less dense bread.

CAN I SKIP THE NUTS

Absolutely! Feel free to use nuts of your choice or skip them entirely. I like walnuts or pecans, add a nice texture to the bread. You can also use some pistachios or almonds.

WHAT SIZE LOAF PAN TO USE

You can use a 9-by-5 inch or  8-by-4 inch loaf pan. Baking time will slightly vary depending upon the size of the loaf pan used.

HOW LONG DOES IT TAKE TO MAKE BREAD

For 9-by-5 inch loaf pans it takes around 45-50 minutes to bake the bread. For an 8-by-4 inch loaf pan, bake for 50-55 minutes or until a toothpick inserted in the center of the bread comes out clean.

HOW LONG DOES THE BREAD STAY FRESH

The bread stays good for 3-5 days in the refrigerator or 2-3 days at room temperature. Wrap in a paper towel, and place it in a Ziploc bag or clean, dry container.

CAN I FREEZE PUMPKIN BANANA NUT BREAD

Yes, Pumpkin Banana Nut bread freezes beautifully. You can freeze for up to 3 months. Place the whole loaf or slices, in a freezer-safe container or Ziploc bag, and freeze it. Defrost the bread in the refrigerator or at room temperature. Enjoy this delicious, moist Pumpkin Banana Nut bread with some fresh butter.

Pic Shown: Pumpkin Banana Nut Bread

 

 

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