Description
This Pumpkin Banana Bread recipe combines the warm spices of pumpkin pie spice and cinnamon with ripe bananas and pumpkin puree to create a moist, flavorful loaf perfect for fall or any time you want a cozy treat. Enhanced with optional chopped walnuts for added texture, this easy-to-make bread bakes to a tender crumb with a beautifully spiced aroma.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice*
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium bananas, mashed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
Optional
- 1/2 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the bread doesn’t stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until well combined. This ensures even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable oil, sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and free of lumps, creating a cohesive batter base.
- Add Fruits: Stir the mashed bananas and pumpkin puree into the wet mixture thoroughly to infuse moisture and flavor into the batter.
- Incorporate Dry Ingredients: Carefully fold the flour mixture into the wet ingredients using a rubber spatula or wooden spoon until just combined to prevent overmixing, then gently stir in the chopped walnuts if using.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center—it should come out clean, and the top of the loaf should feel firm and not wobble upon nudging.
Notes
- *Pumpkin pie spice typically contains cinnamon, nutmeg, ginger, and cloves—adjust according to taste or use a homemade blend.
- Use ripe bananas with brown spots for best flavor and sweetness.
- Ensure pumpkin puree is not pumpkin pie filling, which contains added sugars and spices.
- For a nut-free version, omit the walnuts or substitute with seeds like pumpkin seeds.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
