Description
Moist, tender quick bread combining ripe bananas, pumpkin puree, warm spices, and crunchy nuts for a cozy fall-inspired treat perfect for breakfast, snacks, or dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
- 2 medium ripe bananas, mashed
- 1 cup pumpkin puree (unsweetened)
- 3/4 cup granulated sugar or brown sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted (or neutral oil)
- 1 tsp vanilla extract
- 3/4 cup chopped walnuts or pecans
Instructions
Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin spice blend.
- In a large mixing bowl, mash bananas until smooth. Stir in pumpkin puree, sugar, eggs, melted butter or oil, and vanilla extract until well combined.
- Add dry ingredients to wet mixture and stir until just combined—do not overmix.
- Fold in chopped nuts.
- Pour batter into prepared loaf pan and spread evenly.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Add chocolate chips for a sweeter variation.
- Use half whole wheat flour for extra fiber.
- Swap nuts for seeds for a nut-free option.
- Add shredded coconut for extra texture.
- Mix in dried cranberries or raisins for bursts of sweetness.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
