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Pumpkin Banana Bread

Tender and moist Pumpkin Banana Bread is the perfect cozy quick bread for fall baking!
Course Quick Bread
Cuisine American
Keyword Pumpkin Banana Bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 23 minutes
Servings 10
Calories 311kcal
Author Melissa

Equipment

  • 8.5 x 4.5 loaf pan

Ingredients

  • 1 cup banana, mashed, about two large bananas
  • 1 cup canned pumpkin
  • 1 cup golden brown sugar, firmly packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons turbinado sugar optional for topping

Instructions

  • Adjust oven rack to middle position and preheat oven to 350℉. Line an 8.5 x 4.5 loaf pan with parchment paper. In the bowl of a stand mixer fitted with paddle attachment, combine mashed bananas, pumpkin, brown sugar, oil, eggs, and vanilla extract. Mix on medium speed until well combined, about two minutes. Scrape down sides as needed.
  • In a medium-sized mixing bowl, whisk together flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Add to stand mixer and mix just until combined. Don't overmix.
  • Transfer bread batter to loaf pan. Sprinkle top with turbinado sugar and bake for about 1 hour and 10 minutes, until loaf reaches an internal temperature of 200℉-205℉ on an instant-read thermometer. Let cool before slicing.

Nutrition

Calories: 311kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 365mg | Potassium: 218mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3878IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg