Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 1 hours 15 minutes
Cooking time: 1 hours
Pumpkin Banana Bread combines all that I love about pumpkin and banana bread. It is lightly spiced, not too sweet, and has the loveliest texture.
When I was little my mom had a recipe for what she called “Friendship Bread”. I think it was made from some sort of sourdough starter that a friend gave her, along with the recipe.
If you’re familiar with sourdough starters you know that it’s a bit like someone giving you a puppy. You’ll be so thrilled to have it, but it does take care and feeding.
What I love about the idea of friendship bread is the sharing. It really is a wonderful thing to give freshly baked treats away. and to receive these special packages is such a gift too.
This pumpkin banana bread recipe is just the loaf for sharing.
It combines everything I love about both pumpkin and banana bread, and it isn’t too banana-y or too pumpkin-y. It is lightly spiced and not too sweet, plus it has the loveliest texture.
This pumpkin banana bread recipe makes one giant loaf. And I mean giant. You may want to bake it in two pans so you can either freeze one loaf or give one away. If you choose two smaller pans start checking for doneness at the 25 minute mark. It shouldn’t take more than 35 minutes for the smaller loaves to bake.
This recipe has been slightly adapted from All Recipes.
Pumpkin Banana Bread Recipe
- 2 ripe bananas, mashed
- 2 large eggs, room temperature
- 1/3 cup vegetable oil
- 1 1/3 cups pumpkin puree (not pumpkin pie filling)
- ¼ cup Crosby’s Fancy Molasses
- ¼ cup honey
- 1 tsp. vanilla
- ½ cup sugar
- 2 ½ cups all-purpose flour, spooned in
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- 2 tsp. ginger
- ¼ tsp. nutmeg
- ¼ tsp. cloves
- Preheat the oven to 350 F
- Line a 9”x 5” bread pan with parchment paper or grease it well.
- In a large bowl whisk together the banana, eggs, oil, pumpkin, molasses, honey and vanilla.
- In another bowl whisk together the flour, baking soda and baking powder, salt and spices.
- Sprinkle the flour mixture over the pumpkin mixture and stir gently until just combined.
- Scrape into prepared pan and bake for about an hour.*
- Remove from heat when you tap the top of the loaf and feel little give, or when a tester inserted into the middle of the loaf comes out clean.
- Cool in pan 10 minutes then remove to a wire rack to finish cooling. Cool completely before cutting.
*Lay parchment paper over the top of the bread during the last 15 minutes of cooking.
One more thing…
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