Pumpkin Banana Bread
Pumpkin Banana Bread combines pumpkin’s rich, warm flavors with the sweet, comforting taste of bananas. This loaf is a perfect blend of seasonal goodness and classic comfort.
Servings: 10 slices
Ingredients
Bread ingredients:
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup 1 stick unsalted butter, softened
- ¾ cup light brown sugar
- 2 eggs
- ½ cup canned pure pumpkin (not pumpkin pie mix) not pumpkin pie mix
- 3 to 4 very ripe bananas, mashed mashed
- 1 teaspoon vanilla extract
- ½ cup walnuts coarsely chopped
Glaze ingredients:
- 1 cup powdered sugar
- 1½ to 2 tablespoons almond milk or plain milk
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
Instructions
To make the bread:
- Preheat oven to 350 degrees. Grease (or spray) your (8x4 or 9x5) loaf pan and set aside.
- In a medium bowl, whisk your dry ingredients together (flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves)until combined. Set aside.
- Using your stand mixer (or hand mixer), combine the butter and sugar until well combined.
- Add the eggs, one at a time, mixing well after each addition and scraping the bowl as needed.
- Add the pumpkin and vanilla and mix well. Add the mashed banana and blend well.
- Slowly pour the dry ingredients into the wet ingredients over low speed until well combined.
- Add in the walnutaand mix well by hand.
- Pour the mixture evenly into your prepared loaf pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for about 10 to 15 minutes before removing from loaf pan.
- Cool bread completely before adding the spiced glaze.
To make the glaze:
- Combine all ingredients for the spiced glaze and mix well. You want it thick enough yet pourable. Drizzle over cooled bread. Let harden a few minutes before slicing and enjoying.
Notes
- Before starting any recipe, I like to gather all my ingredients and tools to have them ready to go.
- Use a 1:1 gluten-free flour, if needed
- You can use 2 teaspoons of homemade pumpkin spice mix in place of the cinnamon, nutmeg, ginger, and cloves.
- Add ½ cup of chopped pecans in place of the walnuts.
- Add ½ cup mini chocolate chips for the nuts.
- Dried cranberries would be delicious in this recipe.
- What to do with the leftover canned pumpkin: Place the leftover pumpkin puree into a freezer Ziploc and keep it in the freezer for 4-6 months. Thaw and use it in other recipes.
- Don’t overmix the batter. If you over-mix the ingredients, more gluten will be produced and you will end up with a tough and dense bread. The goal is to bake a moist and tender bread.