PUMPKIN BANANA BREAD

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

Pumpkin Banana Bread is so good for breakfast with coffee or as a snack anytime.

Pumpkin banana bread

I love anything with pumpkin in the recipe.  This is a great way to use up bananas and this bread would make a great gift.  It seems I am always looking for ways to use bananas in recipes!  You might also like our recipe for cinnamon donut muffins.

Pumpkin banana bread is delicious.

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 cup brown sugar

3/4 cup white sugar

1 1/2 sticks butter or margarine or 12 tablespoon, softened

1 cup 100% pumpkin

3 eggs

2 teaspoons vanilla extract

2 bananas, peeled and mashed

1 cup nuts of your choice, Optional

Whisk together flour, baking powder, salt, cinnamon, ginger, allspice and nutmeg.  Set aside. Cream brown sugar, white sugar and butter with mixer. Add pumpkin eggs, vanilla extract and bananas mixing well. Combine with flour mixture. Fold in nuts. Spray two 9 x 5 inch loaf pan and add batter. Bake in preheated 350 degree oven for 50 to 60 minutes testing for doneness as ovens vary. Note:  This bread does not rise up real tall but makes two nice sized loaves and is so good with the powdered sugar topping below poured over the bread. Enjoy

Pumpkin banana bread

Powdered Sugar Topping

3/4 cup powdered sugar or confectioners sugar

4 or 5 tablespoon milk

1 teaspoon vanilla extract

Mix together with wire whisk and pour over bread. (If topping is too thick add more milk, if too thin add more sugar until you get the consistency you like)

Pumpkin Banana Bread

Pumpkin Banana Bread is a bread you'll want to make over and over again.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: bread
Cuisine: American
Keyword: Pumpkin Banana Bread
Servings: 2 Loaves

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 cup brown sugar
  • 3/4 cup white sugar
  • 1 1/2 sticks butter or margarine or 12 tablespoon softened
  • 1 cup 100% pumpkin
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 bananas peeled and mashed
  • 1 cup nuts of your choice Optional

Powdered Sugar Topping

  • 3/4 cup powdered sugar or confectioners sugar
  • 4 or 5 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions

  • Whisk together flour, baking powder, salt, cinnamon, ginger, allspice and nutmeg. Set aside.
  • Cream brown sugar, white sugar and butter with mixer. Add pumpkin eggs, vanilla extract and bananas mixing well. Combine with flour mixture. Fold in nuts.
  • Spray two 9 x 5 inch loaf pan and add batter. Bake in preheated 350 degree oven for 50 to 60 minutes testing for doneness as ovens vary.

Powdered Sugar Topping

  • Mix together with wire whisk and pour over bread. If topping is too thick add more milk, if too thin add more sugar until you get the consistency you like.

Don’t Forget to Pin Pumpkin Banana Bread!  Pumpkin Banana Bread

Click to follow The Southern Lady Cooks on Facebook.

© 2013 The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Save

 

14 Comments

  1. Made these with a couple of substitutions since I was low on butter & I had already started mixing the dry ingredients:

    I had fat free Greek yogurt & olive oil on hand so I used half Greek yogurt & half olive oil (Greek yogurt for “structure” & the oil for fat/moisture) for 12 tablespoons of butter, when converting for those specific ingredients, I used 3 tablespoons Greek yogurt (turned out to be 40g) & 4.5 tablespoons of olive oil (turned out to be 53g for me).

    The taste turned out wonderful, however it didn’t rise much at all above what I poured in, but the recipe does say that this bread doesn’t rise too high anyway, so I’m not sure how much is due to my substitutions.

    Made two short loaves (next time I’ll combine it all in one taller loaf), & they are dense & moist, & taste so so good. Thank you for posting the recipe!

  2. Hello is the pumpkin cooked or raw?Does not mention.

    • The Southern Lady says:

      I use the pumpkin that comes in a can from the grocery. It is not raw. It is the 100 percent pumpkin in the can and not the pumpkin pie mix that comes in the can.

  3. Diane fuller says:

    I made it. It was delicious. I made it without the icing and kept it in the fridge.

  4. Oh my gosh this was soooo good! Thank you!

  5. I will try this with bisquick gluten free for the flour and use 1/4 c cocnut palm sugar(tastes like brown sugar but low glycimic) and 1/4 c zyletol instead of regular sugar. I have made those same changes to my grandmas banana bread reciepe and it turned out well. for those of us who have to eat gluten free and avoid refined sugars.

  6. Made muffins with this recipe today, cutting out the nuts and leaving out the glaze. Cut the cooking time by 30 minutes. Makes 18.

  7. I will definitely be trying this one! Thanks!

  8. OH Lord this looks so mouth watering. Thank You for posting..

  9. Anna Bennett says:

    It looks so good. I can hardly wait to try it.

  10. This looks so selicious. Do you ever use a cake mix for quicker cooking? Can you use a cake mi for this cake? Thanks

  11. Love both pumpkin and banana! Yummy!

Leave a Reply

Your email address will not be published. Required fields are marked *

*