I love bread. I love crusty bread, sandwich bread, sweet bread, and definitely quick bread, but pumpkin bread is my favorite of them all. One summer, I even took a morning exercise class at the pool just to justify driving through Starbucks on the way home to buy a slice of pumpkin bread. There's no way that I expended the calories contained in a slice of pumpkin bread and iced vanilla latte... but man, it helped me get through the class. Following closely behind pumpkin bread is my love for banana bread. That's why this loaf is the best of both worlds in my eyes. Pumpkin banana bread is moist and spiced, and it's perfect for a quick breakfast or after-school snack. The recipe makes two loaves, so there's enough to share, or keep all to yourself!
Can you leave out the nuts in pumpkin banana bread?
Certainly! If you're not a fan of chopped pecans, you can leave them out. Or you can swap in an equal amount of chopped walnuts or chocolate chips if you like. Have a few family members who loves nuts and others who don't? Split the batter equally between two bowls, and add 1/2 cup pecans to one bowl and leave the other bowl of batter plain.
What's the best way to store pumpkin banana bread?
Once the loaves have cooled completely, wrap them tightly in plastic or foil and store at room temperature. The bread will stay fresh for up to 4 days. This bread can also be stored in the freezer for up to 2 months, but place the wrapped loaves in a zip-top plastic bag before popping in the freezer.
From Bridget Edwards of Bake at 350
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Ingredients
3cups
unbleached all-purpose flour
2tsp.
baking soda
1tsp.
kosher salt
1/2tsp.
baking powder
11/2tsp.
cinnamon
3/4tsp.
ginger
1/2tsp.
cloves
1/4tsp.
freshly grated nutmeg
1cup
granulated sugar
1/2cup
lightly packed light brown sugar
2/3cup
vegetable oil
3
eggs
1cup
canned pumpkin puree
1cup
mashed ripe banana
1cup
chopped pecans
Directions
Step 1Preheat oven to 350ºF. Grease 2 loaf pans, (8-by-4 or 9-by-5).
Step 2Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.
Step 3Divide batter evenly between pans. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking.
Step 4Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.
Step 5Serve warm or at room temperature. Wrap bread in foil to store.
If you love pumpkin and banana, this bread is the best of both worlds. You get pumpkin; you get banana. The comforting spices come through, and the nuts add texture and crunch. Moist, but not crumbly, the bread is perfect for slicing and toasting—or eating out of hand.
Here’s how I eat it: warm from the oven, or cooled and plain, or warm with butter, or toasted with cream cheese. (I eat a lot of bread.) Psst … have you ever made quick bread French toast? Do it!
Let’s make some bread! This recipe makes two loaves: one for eating, one for sharing.
Start by whisking the dry ingredients together, including those gorgeous fall spices.
Next up, mix the batter. Into the bowl go the mashed banana and pumpkin.
Stir the dry ingredients into the wet.
Fold in the pecans.
Divide into two greased loaf pans and bake. (Don’t you love that crack on top?)
Let the bread cool a bit before slicing, but do be sure to have a piece while it’s still warm.
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