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.
Yield: 12 slices
4.75 from 4 votes

Pumpkin Banana Nut Bread

Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
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

  • Pam 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
  • 1/2 tsp ground cloves*
  • 1/2 tsp ground nutmeg*
  • 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, 5 pts+ per slice if using)

Instructions

  • Preheat oven to 325°.
  • 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 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
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 4
Points +: 3