Pumpkin Banana Nut Bread Recipe

Name: Pumpkin Banana Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. pumpkin; 1/2 c. (1 medium) mashed ripe banana; 1 c. brown sugar (firmly packed); 1/2 c. oil; 2 eggs; 2 1/4 c. flour; 1 Tbsp. baking powder; 1/2 Tbsp. soda; 1 tsp. cinnamon; 1/2 Tbsp. ginger; 1/4 Tbsp. salt; 1 1/2 c. chopped nuts (walnuts or pecans)

Servings: persons

1 c. pumpkin
1/2 c. (1 medium) mashed ripe banana
1 c. brown sugar (firmly packed)
1/2 c. oil
2 eggs
2 1/4 c. flour
1 Tbsp. baking powder
1/2 Tbsp. soda
1 tsp. cinnamon
1/2 Tbsp. ginger
1/4 Tbsp. salt
1 1/2 c. chopped nuts (walnuts or pecans)

1
Combine pumpkin, bananas, sugar and oil in large bowl.
2
Beat well.
3
Beat in eggs one at a time.
4
Beat in remaining ingredients, except nuts.
5
Stir in the nuts.
6
Pour into a greased 9 x 5 x 13-inch loaf pan.
7
Bake in a slow oven at 325u00b0 for about 1 hour or until a toothpick inserted in center comes out clean.
8
Cool 5 minutes.
9
Remove from pan.
10
Decorate with powdered sugar glaze.

1091

kcal

Calories

Fat

172

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. pumpkin, 1/2 c. (1 medium) mashed ripe banana, 1 c. brown sugar (firmly packed), 1/2 c. oil, and more.

Yes, Pumpkin Banana Nut 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.

Pumpkin Banana Nut Bread

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