Description
A moist and flavorful loaf combining pumpkin and ripe bananas, enhanced with warm spices, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine pumpkin puree, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in walnuts or chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- The bread can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
- This recipe can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 60-70 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9g
- Saturated Fat: 1 g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2g
- Protein: 3 g
- Cholesterol: 20g