Hamdi Saidani Pioneer Woman Pumpkin Banana Bread is made with all-purpose flour, baking soda, kosher salt, baking powder, cinnamon, ginger, cloves, nutmeg, granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, ripe banana, and chopped pecans. This easy Pumpkin Banana Bread recipe creates a tasty dessert that takes about 65 minutes to prepare and can serve up to 16 people.
Pioneer Woman Pumpkin Banana Bread Ingredients
- 3 cups Unbleached All-purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Baking Powder
- 1 1/2 teaspoons Cinnamon
- 3/4 teaspoon Ginger
- 1/2 teaspoon Cloves
- 1/4 teaspoon Freshly Grated Nutmeg
- 1 cup Granulated Sugar
- 1/2 cup Lightly Packed Light Brown Sugar
- 2/3 cup Vegetable Oil
- 3 Eggs
- 1 cup Canned Pumpkin Puree
- 1 cup Mashed Ripe Banana
- 1 cup Chopped Pecans
How To Make Pioneer Woman Pumpkin Banana Bread
- Prepare for Baking: Preheat your oven to 350ºF (177ºC). Grease two loaf pans (8×4 inches or 9×5 inches) and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, ginger, cloves, and nutmeg.
- Combine Wet Ingredients: In another bowl, thoroughly beat the granulated sugar, brown sugar, vegetable oil, and eggs. Mix in the pumpkin puree and mashed banana until well combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing. Then, gently stir in the chopped pecans.
- Bake and Cool: Evenly distribute the batter between the prepared pans. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If necessary, tent with foil to prevent excessive browning. Allow the bread to cool in the pans for 5 minutes before removing it to cool completely on a wire rack.
Recipe Tips
- Measure Right: Use the right cups and spoons to measure your stuff. This helps your bread come out just right.
- Eggs Should Be Warm: Let your eggs warm up to room temp before you mix them. This makes your bread mix better.
- Smooth Bananas: Make sure your bananas are really ripe and mash them up well. Smooth bananas mix in better.
- Mix Just Enough: Stir your bread mix only until everything looks wet. If you mix too much, your bread might get hard.
- Test if It’s Baked: Stick a toothpick in the middle to see if it’s done. It should have a few crumbs, but not be gooey. Check it a bit early, as ovens can cook differently.
What To Serve With Pumpkin Banana Bread
Pioneer Woman Pumpkin Banana Bread goes well with vanilla ice cream, whipped cream, caramel sauce, and coffee. You can also serve it with peanut butter, honey, maple syrup, or yogurt for a tasty breakfast.
How To Store Pumpkin Banana Bread
- In the Fridge: Let the bread cool down completely. You can wrap it in plastic or put it in a box with a tight lid. Keep it in the fridge, and it will be good for 3 to 4 days.
- In the Freezer: If you want to keep it longer, wrap the bread well with foil and then put it in a bag or box that’s good for the freezer. It will stay good for up to 2 months. Thaw it in the fridge overnight when you’re ready to eat it.
How To Reheat Leftover Pumpkin Banana Bread
- In The Oven: Heat your oven to 350°F (175°C). Put the bread on a tray and cover it with foil. Warm it up for about 10-15 minutes until it’s hot through.
- In The Microwave: Place a piece of bread on a plate safe for the microwave and lightly cover it with a paper towel. Warm it up on high for about 30-60 seconds. Make sure it doesn’t get too dry.
- In The Air Fryer: Set your air fryer to 350°F (175°C). Put a piece of bread in the basket. Heat it for about 3-5 minutes, and check it halfway to make sure it warms up nicely without drying.
Pioneer Woman Pumpkin Banana Bread Nutrition Facts
Serving Size: 1 of 16 servings
- Calories: 310
- Total Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 42 g
- Dietary Fiber: 2 g
- Sugar: 20 g
- Protein: 5 g
- Cholesterol: 35 mg
- Sodium: 300 mg
FAQs
Can I Use Gluten-free Flour Instead Of Regular Flour?
Yes, you can use a gluten-free flour that swaps 1:1 with regular flour. This should work just fine.
What Else Can I Use If I Don’t Have Vegetable Oil?
You can use the same amount of melted butter or coconut oil instead of vegetable oil to make it richer.
Can I Put More Spices In The Bread?
Yes, you can! Add more cinnamon, ginger, cloves, and nutmeg if you like it spicier.
How Do I Know If My Bananas Are Ripe Enough?
Bananas should be very ripe, with lots of brown spots. The riper they are, the sweeter your bread will taste.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Zucchini Muffins
- Pioneer Woman Pumpkin Cornbread
- Pioneer Woman Pumpkin French Toast
- Pioneer Woman Pumpkin Chocolate Chip Bread
- Pioneer Woman Pumpkin Puree
Pioneer Woman Pumpkin Banana Bread
Description
Pioneer Woman Pumpkin Banana Bread is made with all-purpose flour, baking soda, kosher salt, baking powder, cinnamon, ginger, cloves, nutmeg, granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, ripe banana, and chopped pecans. This easy Pumpkin Banana Bread recipe creates a tasty dessert that takes about 65 minutes to prepare and can serve up to 16 people.
Ingredients
Instructions
- Prepare for Baking: Preheat your oven to 350ºF (177ºC). Grease two loaf pans (8×4 inches or 9×5 inches) and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, ginger, cloves, and nutmeg.
- Combine Wet Ingredients: In another bowl, thoroughly beat the granulated sugar, brown sugar, vegetable oil, and eggs. Mix in the pumpkin puree and mashed banana until well combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing. Then, gently stir in the chopped pecans.
- Bake and Cool: Evenly distribute the batter between the prepared pans. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If necessary, tent with foil to prevent excessive browning. Allow the bread to cool in the pans for 5 minutes before removing it to cool completely on a wire rack.
Notes
- Measure Right: Use the right cups and spoons to measure your stuff. This helps your bread come out just right.
- Eggs Should Be Warm: Let your eggs warm up to room temp before you mix them. This makes your bread mix better.
- Smooth Bananas: Make sure your bananas are really ripe and mash them up well. Smooth bananas mix in better.
- Mix Just Enough: Stir your bread mix only until everything looks wet. If you mix too much, your bread might get hard.
- Test if It’s Baked: Stick a toothpick in the middle to see if it’s done. It should have a few crumbs, but not be gooey. Check it a bit early, as ovens can cook differently.
