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–+ servings
loaf of pumpkin banana bread with slices and buttered slice on marble cutting board. Next to small round white ramekin of butter with silver butter knife, with orange glass pumpkin behind. White kitchen towel with gray stripes next to loaf.

Pumpkin Banana Bread

Amy
This Pumpkin Banana Bread is moist, tender and delicious. It's the perfect bread to ease into fall but could also be enjoyed all year long.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American
Servings 10 slices

Ingredients
  

  • 2 ripe bananas, mashed
  • 1/2 cup canned pumpkin
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened apple sauce
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 2 tsp cinnamon sugar (optional), to sprinkle on top

Instructions
 

  • Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick spray.
  • In a small bowl, combine flour, baking soda, salt, and pumpkin pie spice.
  • In a large bowl, stir together the mashed banana, pumpkin, sugar, oil, apple sauce, eggs and vanilla until well combined.
  • Add the flour mixture and stir until just combined and you no longer see any streaks of flour.
  • Pour the batter into the prepared pan
  • Sprinkle the top of the batter with cinnamon sugar and bake for 50-55 minutes, or until a toothpick comes out clean,
  • Cool in the pan for 5 minutes and then transfer to a cooling rack to cool completely.

Notes

  1. I like to add unsweetened apple sauce to ensure my bread is moist.  This time I used unsweetened cinnamon applesauce, but regular unsweetened apple sauce is just as good.
  2. Do not over bake your bread, you don't want it to dry out.
  3. The cinnamon sugar on top is optional but highly recommended.  I always keep a jar of cinnamon sugar around, I like use it as a topping on most of my sweet breads.  It adds a little extra sweetness which is nice since my breads tend to be less sweet.
  4. This bread freezes well, you can either freeze it whole or in slices.  I prefer to slice the bread and package a couple of slices together in plastic wrap.  You could even wrap each slice individually so you can just pull out what we want to eat.  Place the wrapped slices in a freezer bag to keep them fresher.
  5. You can store the bread on the counter for a couple of days or in the freezer for a couple of months.
 
The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.
 
Keyword bananas, bread, easy, pumpkin
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