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A thick slice of moist pumpkin banana bread on a wooden board with autumn leaves nearby.

Pumpkin Banana Bread

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 210
Ingredients Method

Ingredients
  

  • 2 cups all -purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sal t
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large eg g
  • 1 teaspoon vanilla extract
  • 1 cup mashed overripe bananas
  • 1/2 cup canned pumpkin puree

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or non-stick spray.
  2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a large mixing bowl, whisk the melted butter with granulated sugar and light brown sugar until fully incorporated.
  4. Add the egg and vanilla extract to the butter mixture, whisking until the texture is smooth.
  5. Fold in the mashed bananas and pumpkin puree until the wet mixture is homogenous.
  6. Gradually incorporate the dry ingredients into the wet mixture using a spatula, folding until no dry streaks of flour remain.
  7. Transfer the batter into the prepared loaf pan and level the surface with a spatula.
  8. Bake for 60 minutes or until a skewer inserted into the center of the loaf comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.