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Pumpkin Banana Bread

Two slices of moist pumpkin banana bread drizzled with a creamy glaze and syrup on a plate.
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A moist, spiced quick bread combining ripe bananas and pumpkin purée, perfect for fall baking.

Ingredients

Scale
  • 1 cup pumpkin purée
  • 2 ripe bananas, mashed
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 3/4 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 cup chocolate chips or chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F. Grease a loaf pan.
  2. In a bowl, mix pumpkin, bananas, eggs, maple syrup, coconut oil, and vanilla.
  3. In another bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Combine wet and dry ingredients. Fold in chocolate chips or pecans if using.
  5. Pour batter into the pan. Bake for 50-60 minutes, until a toothpick comes out clean.
  6. Cool before slicing.

Notes

  • For a maple glaze, mix 1/2 cup powdered sugar with 1 tbsp maple syrup.
  • Store in an airtight container for up to 5 days or freeze for 3 months.

Nutrition

Find it online: https://kitchenuser.net/moist-pumpkin-banana-bread-recipe/