Banana-Pumpkin Bread Recipe

Name: Banana-Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups sugar; 1 large egg; ¼ cup vegetable oil; 2 tablespoons margarine; 1 teaspoon vanilla; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon allspice; 2 teaspoons cinnamon; ½ cup banana, mashed (about 1 banana); 3 cups flour, divided; 1 ½ cups pumpkin puree

Servings: persons

1 ⅓ cups sugar
1 large egg
¼ cup vegetable oil
2 tablespoons margarine
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon allspice
2 teaspoons cinnamon
½ cup banana, mashed (about 1 banana)
3 cups flour, divided
1 ½ cups pumpkin puree

1
Preheat oven to 375 degrees Fahrenheit.
2
Mix together sugar, egg, oil, margarine, vanilla and all other dry ingredients except for flour.
3
Add mashed banana and 1-1/2 cups of flour.
4
Mix well.
5
Add pumpkin puree and remaining flour.
6
Mix well.
7
Batter will be able to be poured out of mixing bowl with ease.
8
Grease a 9-inch bread pan and pour batter into pan.
9
Cook for 40 to 50 minutes.
10
Toothpick should come out clean when bread is done.
11
Cool 5 minutes then remove from pan and cool on rack.
12
Store in airtight container up to 7 days.

792

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ⅓ cups sugar, 1 large egg, ¼ cup vegetable oil, 2 tablespoons margarine, and more.

Yes, Banana-Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Pumpkin Bread

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