Pumpkin Banana Bread

Moist and delicious, this pumpkin banana bread is a fall favorite!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 1 20

Total Time 1 25

Servings slices

Calories 257kcal

Author Courtney Whitmore

Ingredients

1 cup butter softened (2 sticks)
2 1/2 cups granulated white sugar
4 eggs
1 can pumpkin puree (15 oz can)
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
5 ripe bananas mashed
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F. Combine butter and sugar in a large bowl of an electric mixer with paddle attachment.
Cream together until combined. Add in eggs, one at a time. Add in canned pumpkin puree and mix until combined.
In a separate mixing bowl, stir together flour, baking soda, and pumpkin pie spice. Add dry ingredients to wet ingredients and mix until just combined. combine.
Stir in mashed bananas and vanilla extract until mixed.
Pour the batter into two regular-sized bread loaf pans (9"x5" pans). Bake for 1 hour and 20 minutes. Oven times will vary, so insert a knife (or long skewer stick) into center to test for doneness.

Notes

Don't have pumpkin pie spice? Don't worry! Combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves.

This recipe makes two loaves of pumpkin banana bread! I cut approximately 12 slices per loaf.

Nutrition