Pumpkin Banana Bread

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This Fall pumpkin banana bread is basically my Banana Nut Bread recipe which is a deliciously moist bread and I improvised it with the pumpkin and spices.

This Fall pumpkin banana bread is basically my Banana Nut Bread recipe which is a deliciously moist bread and I improvised it with the pumpkin and spices.Pumpkin Banana Bread

This came out super moist and we had a difficult time waiting for it to cool because it smelled so good! We scoffed up half this bread before I got a chance to photograph it. This was wonderful topped with some Pumpkin Spiced Cream Cheese! I also have a Pumpkin Bread with Pepitas (Seeds) and Pumpkin Nut Muffins.

Baking is truly a science. Remaking cakes and breads to make them healthier is not always as easy as remaking a pot of soup or a casserole. So whenever I am experimenting with baking, my fingers are crossed the whole time.

This Fall pumpkin banana bread is basically my Banana Nut Bread recipe which is a deliciously moist bread and I improvised it with the pumpkin and spices.
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4.88 from 8 votes
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Pumpkin Banana Bread

146.5 Cals 2.7 Protein 33.3 Carbs 2.7 Fats
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Yield: 12 slices
COURSE: Breakfast, Brunch
CUISINE: American
This Fall pumpkin banana bread is basically my Banana Nut Bread recipe which is a deliciously moist bread and I improvised it with the pumpkin and spices.

Ingredients

  • baking spray
  • 3/4 cup unbleached all purpose flour
  • 1/2 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 tsp pumpkin spice
  • 3 very ripe medium bananas, mashed
  • 1/2 cup pureed pumpkin
  • 2 tbsp butter, softened
  • 1/2 cup light brown sugar, unpacked
  • 1 large egg white
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup chopped pecans, optional

Instructions

  • Preheat oven to 325F.
  • Grease a 9x5 inch loaf pan with baking spray.
  • In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
  • In a large bowl, cream butter and sugar with an electric mixer.
  • Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick.
  • Scrape down sides of the bowl.
  • Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.
  • Pour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Notes

* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.

Nutrition

Serving: 1slice, Calories: 146.5kcal, Carbohydrates: 33.3g, Protein: 2.7g, Fat: 2.7g, Saturated Fat: 1.5g, Cholesterol: 23mg, Sodium: 131.5mg, Fiber: 1.6g, Sugar: 20g
WW Points Plus: 3
Keywords: banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread

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161 comments

  1. I would love to know how many slices are in a loaf of bread so I can calculate the calories in a loaf. It turned out delicious!

  2. Just made this and it is great. 

  3. Hi! I can’t find white whole wheat flour :(( how can I sub that?? 

  4. Excellent recipe that I’ve made many times. I usually make it gluten and dairy free and still comes out wonderfully.

  5. Delicious! These are moist and hearty. They’re also sweet without being too sweet thanks to my very ripe bananas. I will say that the pumpkin flavor is very subtle, even with 1 tsp of pumpkin pie spice. I might try this recipe again and increase the canned pumpkin by 1/4 cup. I’m also curious on how the texture would be affected if I were to increase the whole wheat flour.

    I was able to make 9 muffins from this recipe – which was preferable to me because of the single serving size and shorter cooking time. It took about 22 minutes for mine to bake; you can check with a toothpick.

  6. This recipe has become a family favorite- and I always make it gluten and dairy free for my daughter. Have even cut the sugar down and it still is delicious. I add two whole eggs instead of egg whites. Add dairy free chocolate chips. Comes out wonderful every time, no matter how I do it!

  7. Is there supposed to be more than one egg white?

  8. I can’t wait to make this again… love by everyone!

  9. Made this for the first time today and it is delicious!! I made it into 12 muffins, so that it was easier to share and also baked a lot quicker (20 minutes). I also mixed in some mini chocolate chips and sprinkled a few on top before baking, and this added just a bit of sweetness that balanced perfectly with the spices!

  10. I made this recipe for the first time today. The bread was good but it tasted a little to gummy inside. Not sure if that is the way it’s suppose to be.

  11. I made this tonight. Made 4 small loaves, added chocolate chips to 2 and raisins to the other 2. Tasted great!

  12. I made this tonight. It is absolutely delicious! Made 4 small loaves, added chocolate chips in 2 and raisins in 2. Tastes great!

  13. This is excellent bread! I made it this morning with my kids and it is delicious! Will make again soon!

  14. What would be a good way to incorporate zucchini into this recipe? I have been looking for a healthy zucchini pumpkin recipe!

  15. Great recipe!

  16. I only have two bananas left.. 🙁 Could I use more pumpkin puree in place of my missing banana?