Real Recipes From Real Home Cooks ®

pumpkin banana bread

(2 ratings)
Recipe by
Sheena James
Westlake, OH

Easy & Light

(2 ratings)
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For pumpkin banana bread

  • 8 Tbsp
    butter room temperature
  • 2 1/3 c
    brown sugar, firmly packed
  • 1 Tbsp
    honey
  • 2 Tbsp
    maple syrup
  • 2 Tbsp
    orange juice, fresh
  • 2 tsp
    vanilla extract
  • 2 lg
    eggs, room temperature
  • 1 c
    pureed pumpkin
  • 1 c
    ripe bananas, mashed
  • 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1 tsp
    penzey's baking spice (could use pumpkin pie spice- not same though)
  • 3/4 tsp
    salt
  • 1 1/2 c
    all purpose flour
  • 1/2 c
    crushed pecans or raisins

How To Make pumpkin banana bread

  • 1
    Preheat oven to 350℉. Line an 8½ x 4½ inch loaf pan with parchment paper, allowing overhang of paper over edges. (and one mini loaf pan)
  • 2
    In large bowl of electric mixer beat together brown sugar and butter until creamed.
  • 3
    Add maple syrup, honey, eggs, vanilla, pumpkin puree, banana, & orange juice. Stir together until combined.
  • 4
    In a separate bowl whisk flour, baking soda, baking powder, cinnamon, salt, pennzey's baking spice.
  • 5
    In thirds slowly mix in flour mixture to butter sugar mixture.
  • 6
    Fold in pecans or raisins.
  • 7
    Pour into loaf ⅔ full. If necessary use a mini loaf pan for remaining mixture.
  • 8
    Bake large loaf for 50-55 mins on 350℉. Bake mini loaf for 35-40 mins. Can bake in oven at same time.
  • 9
    Remove from oven an sprinkle top with 1 tsp cinnamon sugar (I use Penzey's mix). Cool on baking rack for 10 minutes then remove from pan.
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