Description
Pumpkin Banana Bread combines the best of moist banana bread and spiced pumpkin quick bread in one comforting loaf. This Pioneer Woman recipe is tender, warmly spiced, and studded with pecans—perfect for fall baking, cozy mornings, or holiday gatherings.
Ingredients
-
3 cups all-purpose flour
-
2 teaspoons baking soda
-
1 teaspoon kosher salt
-
½ teaspoon baking powder
-
1 ½ teaspoons cinnamon
-
¾ teaspoon ginger
-
½ teaspoon cloves
-
¼ teaspoon nutmeg
-
1 cup granulated sugar
-
½ cup light brown sugar
-
⅔ cup vegetable oil
-
3 large eggs
-
1 cup pumpkin puree
-
1 cup mashed ripe banana
-
1 cup chopped pecans
Instructions
-
Preheat oven to 350°F (177°C). Grease and flour two loaf pans.
-
In a large bowl, whisk together flour, baking soda, salt, baking powder, and spices.
-
In another bowl, beat sugar, brown sugar, oil, and eggs until smooth.
-
Stir in pumpkin puree and mashed banana.
-
Fold in dry ingredients until just combined—do not overmix.
-
Gently fold in chopped pecans.
-
Divide batter evenly into prepared loaf pans.
-
Bake 50–55 minutes, or until a toothpick comes out mostly clean.
-
Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and moisture.
Don’t overmix—quick breads should be stirred just until the flour disappears.
Tent with foil if tops brown too quickly.
Mix-ins like chocolate chips, cranberries, or walnuts work well.
Store at room temp for 3 days, in the fridge for 1 week, or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American