Pumpkin Banana Bread Recipe

Name: Pumpkin Banana Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. cooked pumpkin; 1/2 c. bananas; 1 c. firmly packed brown sugar; 1/2 c. vegetable oil; 2 eggs; 2 1/4 c. flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. salt; 1 c. nuts, chopped (optional)

Servings: persons

1 c. cooked pumpkin
1/2 c. bananas
1 c. firmly packed brown sugar
1/2 c. vegetable oil
2 eggs
2 1/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1 c. nuts, chopped (optional)

1
In a large mixer bowl combine pumpkin, bananas, sugar and oil; mix well.
2
Beat in one egg at a time.
3
In another bowl mix flour, baking powder, cinnamon, ginger and salt; sift together.
4
Add to pumpkin mix and beat well.
5
Stir in nuts.
6
Pour into 2 greased loaf pans (7 1/2 x 3 1/2 x 2 1/4-inch).
7
Bake in preheated 450u00b0 oven for 50 to 60 minutes.
8
Cool 5 minutes in pan.
9
Remove and cool before cutting.
10
Can make ahead and freeze.

1088

kcal

Calories

Fat

171

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 c. cooked pumpkin, 1/2 c. bananas, 1 c. firmly packed brown sugar, 1/2 c. vegetable oil, and more.

Yes, Pumpkin Banana Bread falls under the Baking & Desserts 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.

Pumpkin Banana Bread

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