This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and scrumptious with pumpkin puree and spices.
Pumpkin Banana Bread
In case you love Pumpkin Bread and Banana Bread, you’ll love this combo, the perfect of each worlds! It’s tremendous moist and a beautiful fall breakfast or snack! We scoffed up half this bread earlier than it bought an opportunity to chill, so good. This could be nice topped with some Pumpkin Spiced Cream Cheese! I even have these in style Pumpkin Chocolate Chip Muffins, and Pumpkin Nut Muffins.
Baking is actually a science. Remaking truffles and breads to make them more healthy shouldn’t be all the time as simple as remaking a pot of soup or a casserole. So each time I’m experimenting with baking, my fingers are crossed the entire time. This recipe turned out scrumptious, I’ve been sending my daughter to high school with some in her lunch field day-after-day!
Methods to make banana pumpkin bread
- Begin with actually ripe bananas. The riper the higher!
- Preheat oven to 325F and grease a 9×5 inch loaf pan.
- In a medium bowl, mix flour, baking soda, pumpkin spice and salt with a wire whisk. Put aside.
- In a big bowl, cream butter and sugar with an electrical mixer.
- Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium velocity till thick. Scrape down sides of the bowl.
- Add flour combination and nuts (if utilizing), then mix at low velocity till mixed. Don’t over combine.
- Pour batter into loaf pan and bake on the middle rack for 55 to 60 minutes, or till a toothpick inserted within the middle comes out clear.
- Let the pan cool no less than 20 minutes, bread must be room temperature earlier than slicing.
Extra Pumpkin Recipes
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Pumpkin Banana Bread
This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and scrumptious with pumpkin puree and spices.
- baking spray
- 3/4 cup unbleached all objective flour
- 1/2 cup white entire wheat flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin spice
- 3 medium very ripe medium bananas, mashed
- 1/2 cup pureed pumpkin
- 2 tbsp butter, softened
- 1/2 cup mild brown sugar, unpacked
- 1 giant egg white
- 1 giant egg
- 1 tsp vanilla extract
- 1/4 cup chopped pecans, non-compulsory
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Preheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.
-
In a medium bowl, mix flour, baking soda, pumpkin spice and salt with a wire whisk. Put aside.
-
In a big bowl, cream butter and sugar with an electrical mixer.
-
Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium velocity till thick. Scrape down sides of the bowl.
-
Add flour combination and nuts (if utilizing), then mix at low velocity till mixed. Don’t over combine.
-
Pour batter into loaf pan and bake on the middle rack for 55 to 60 minutes, or till a toothpick inserted within the middle comes out clear.
-
Let the pan cool no less than 20 minutes, bread must be room temperature earlier than slicing.
* 1 tsp of pumpkin spice will be substituted for cloves and nutmeg.
Serving: 1slice, Energy: 146.5kcal, Carbohydrates: 33.3g, Protein: 2.7g, Fats: 2.7g, Saturated Fats: 1.5g, Ldl cholesterol: 23mg, Sodium: 131.5mg, Fiber: 1.6g, Sugar: 20g
WW Factors Plus: 3
Key phrases: banana pumpkin bread, wholesome pumpkin banana bread, selfmade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread