Pumpkin Banana Bread

5 from 15 votes

Nothing tastes better than making a loaf of homemade pumpkin banana bread! One of the best fall bread recipes you will make, every bite is extremely moist, soft, and delicious!

Prep Time20

1 8

Total Time1 28

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: people

Calories: 400kcal

Author: Amanda Mason

Equipment

mixer
mixing bowls
9x5 loaf pan

Ingredients

3 cups sugar
1 cup canola oil
4 eggs
3 ½ cup all-purpose flour
1 ½ teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 banana, mashed
15 ounce can pumpkin puree
⅔ cups water

Instructions

Before you start, it's important to note that this recipe makes 2 loaves of bread. Preheat the oven to 350℉
Grease the bottoms and sides of a 9x5 loaf pan with butter.
EXPERT TIP: Do not add flour. The butter is all that's needed to ensures no sticking on the side of the loaf pan.
If using a standing mixer, attach the wire whisk attachment.
In the large mixing bowl of a standing mixer, add 3 cups of sugar and 1 cup of canola oil. Mix on low for 1 minute until just combined.
Add in all 4 eggs. Mix on medium-low until well combined, about 2 minutes. Set aside.
Remove the wire whisk attachment and put on the paddle attachment.
In a separate large bowl, add in 3 ½ cups of flour, 1 ½ teaspoons of salt, 2 teaspoons of baking soda, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg. Stir until combined.
In batches, slowly add in all the dry ingredients to the large mixing bowl of wet ingredients and mix on low until combined. As the batter starts to thicken, slowly add in the water.
While still mixing, slowly add in 15 ounces of pumpkin puree and 1 mashed banana.
Mix until well combined, about 2-3 minutes.
Pour the batter into the prepared loaf pan, a little over half-way full.
Bake for 1 hour and 8 minutes.
When done, remove the loaf pan from the oven and allow to completely cool, about 30-45 minutes.
Slice and serve.

Notes

This recipe makes 2 loaves of bread.
Don't over mix the batter. Over mixing will cause the bread to be dry.
For best results, use a slightly overripe banana. If the banana is too ripe, you will taste a slightly rotten flavor in the bread.
When filling the loaf pan with batter, don't fill it to the top. It will overflow when baking and cause a big mess. Fill the loaf pan over a little halfway full since this bread recipe does a great job rising.
Using a non-stick loaf pan will yield best results. While greasing the loaf pan works well, non-stick pans work better. Silicon flexipans also work well.
Use a 9x5 loaf pan for this recipe.
I don't recommend baking these 2 loaves of bread in the oven at the same time because it will take longer for them to evenly bake.
Use a toothpick to test for doneness. At the 1 hour mark, insert a toothpick into the center of the bread loaf. If it comes out with any trace of batter, the bread needs more time to cook. Check in 5 minute intervals until done.
Wrap any leftover bread in plastic wraps and store on the counter for 3-4 days. It will last 4-5 days in the refrigerator.

Nutrition