Description
Fall’s favorite duo! This Pumpkin Banana Bread combines two classics into one supremely moist, spiced loaf that’s perfect with your morning coffee.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- 2 large eggs, room temperature
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- ½ cup (60g) chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- In a large bowl, cream the softened butter and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Stir in the mashed bananas, pumpkin puree, and vanilla extract until the mixture is smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined—be careful not to overmix.
- If using nuts, fold them into the batter now, reserving a small handful for topping if desired.
- Pour the batter into the prepared loaf pan, smooth the top with a spatula, and sprinkle with any reserved nuts.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.