Pumpkin Spice Banana Bread (Print Version)
Banana bread infused with pumpkin and cozy spices for a moist, flavorful treat.
# Components:
→ Dry Ingredients
01 - 1 and 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons pumpkin pie spice
→ Wet Ingredients
05 - 1 cup canned pumpkin puree
06 - 2 large eggs
07 - 1/2 cup unsalted butter, melted
08 - 3/4 cup brown sugar, packed
09 - 2 medium ripe bananas, mashed
10 - 1 teaspoon vanilla extract
→ Add-Ins
11 - 1/2 cup chopped walnuts (optional)
# Directions:
01 - Set oven to 350°F. Prepare a 9x5-inch loaf pan by greasing it with butter or nonstick spray.
02 - Combine all-purpose flour, baking soda, salt, and pumpkin pie spice in a large bowl. Whisk until evenly distributed.
03 - In a medium bowl, blend pumpkin puree, mashed bananas, melted butter, brown sugar, eggs, and vanilla extract until smooth.
04 - Gently fold wet ingredients into dry mixture until just combined. Avoid over-mixing to maintain bread texture.
05 - Incorporate chopped walnuts into the batter, if using.
06 - Pour batter into prepared loaf pan, spreading evenly.
07 - Place pan on center rack. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow bread to cool in pan for 10 minutes. Transfer to wire rack to cool completely before slicing.
# Expert Advice:
01 -
- Quick to mix and bakes up in only about an hour
- Perfect for using up spotty bananas and canned pumpkin in one go
- Stays ultra moist for days thanks to the pumpkin and banana combo
- Full of fall flavors but works beautifully year-round
02 -
- Excellent source of vitamin A and fiber from pumpkin and banana
- Tastes even better the next day as flavors deepen
- Freezes beautifully for future cravings
03 -
- Do not skimp on mashing the bananas thoroughly for optimal texture
- Use parchment for easy pan removal and cleaner edges on each slice
- If your bread browns too quickly tent the loaf with foil for the last fifteen minutes