Hamdi Saidani This Pioneer Woman Pumpkin Banana Bread is a moist and spiced recipe, which is made with pumpkin puree and ripe banana. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.
Pioneer Woman Pumpkin Banana Bread Ingredients
- 3 cups unbleached all-purpose flour
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 3/4 tsp. ginger
- 1/2 tsp. cloves
- 1/4 tsp. 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
- Prep oven and pans: Preheat the oven to 350ºF. Grease two 8×4-inch or 9×5-inch loaf pans.
- Combine ingredients: In a large bowl, whisk together the flour, baking soda, salt, baking powder, and all the spices. In a separate bowl, beat the granulated sugar, brown sugar, oil, and eggs until combined. Add the pumpkin and mashed banana to the wet ingredients and mix well.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the chopped pecans.
- Bake the loaves: Divide the batter evenly between the two prepared loaf pans. Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. If the tops begin to brown too quickly, you can tent them loosely with foil.
- Cool and serve: Let the loaves cool in their pans for 5 minutes before running a knife around the edges and turning them out onto a wire cooling rack to cool completely.
Recipe Tips
- How to get the most moist bread? Use very ripe, heavily speckled bananas. The riper the banana, the sweeter it is and the more moisture it will add to the bread.
- Can I omit the nuts? Yes, the pecans are optional. If you’re not a fan of nuts, you can simply leave them out or substitute them with an equal amount of chocolate chips.
- How do I know when the bread is done? The toothpick test is the most reliable method. A toothpick inserted into the center should come out with a few moist crumbs, but no wet batter. The top should also spring back when lightly pressed.
- Can I make this recipe into muffins? Absolutely. Divide the batter into a lined muffin tin, filling each cup about two-thirds full. Bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
What To Serve With Pumpkin Banana Bread
This delicious quick bread is a treat on its own, but it’s even better with a simple spread.
- A thick slice served warm with salted butter
- A spread of cream cheese or a drizzle of honey
- A cup of hot coffee or a tall glass of cold milk
How To Store Pumpkin Banana Bread
- Room Temperature: Wrap the completely cooled bread in foil or plastic wrap and store it at room temperature for up to 4 days.
- Freeze: This bread freezes very well. Wrap the entire loaf or individual slices tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months. Thaw at room temperature.
Pumpkin Banana Bread Nutrition Facts
- Serving Size: 1 slice
- Calories: 320 kcal
- Fat: 15g
- Carbohydrates: 42g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my quick bread sink in the middle?
Sinking is often caused by underbaking or opening the oven door too early. Make sure the center is fully cooked by using the toothpick test before removing it from the oven.
Can I use fresh pumpkin puree instead of canned?
It’s best to use canned pumpkin puree for this recipe. Homemade puree can have a much higher water content, which can make the bread too dense and gummy.
Can I use less sugar in this recipe?
You can reduce the sugar slightly, but keep in mind that sugar contributes not only to sweetness but also to the moisture and texture of the bread. Reducing it too much will result in a drier, less tender loaf.
Try More Pioneer Woman Recipes:
- Pioneer Woman Curry Pumpkin Soup Recipe
- Pioneer Woman Baked Pumpkin Oatmeal Recipe
- Pioneer Woman Pumpkin Snickerdoodles Recipe
Pioneer Woman Pumpkin Banana Bread Recipe
Description
The perfect combination of two classic quick breads, this recipe is incredibly moist, perfectly spiced, and packed with fall flavor.
Ingredients
Instructions
- Preheat oven to 350ºF and grease two loaf pans.
- Whisk together flour, baking soda, salt, baking powder, and spices.
- In a separate bowl, beat sugars, oil, and eggs. Stir in pumpkin and banana.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in the pecans.
- Divide the batter between the pans and bake for 45-60 minutes.
- Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
Notes
- u003cliu003eDo not overmix the batter once you combine the wet and dry ingredients; this is key to a tender bread.u003c/liu003eu003cliu003eUse pure canned pumpkin, not pumpkin pie filling.u003c/liu003eu003cliu003eIf the tops of the loaves are browning too quickly, you can loosely tent them with foil for the remainder of the baking time.u003c/liu003eu003cliu003eThis recipe makes two loaves, so it’s perfect for enjoying one now and freezing one for later.u003c/liu003e
