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 an exquisite fall breakfast or snack! We scoffed up half this bread earlier than it received an opportunity to chill, so good. This is able to be nice topped with some Pumpkin Spiced Cream Cheese! I even have these fashionable Pumpkin Chocolate Chip Muffins, and Pumpkin Nut Muffins.
Baking is actually a science. Remaking truffles and breads to make them more healthy will not 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 highschool with some in her lunch field day by day!
The best way 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 pace till thick. Scrape down sides of the bowl.
- Add flour combination and nuts (if utilizing), then mix at low pace 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 heart comes out clear.
- Let the pan cool at the least 20 minutes, bread must be room temperature earlier than slicing.
Extra Pumpkin Recipes
Your feedback are useful!! In case you’ve tried this wholesome Pumpkin Banana Bread recipe or another recipe on Skinnytaste, don’t overlook to price the recipe and go away me a remark under! And when you took some images of it, share it with me on Instagram so I can re-share on my tales!
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 complete 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 massive egg white
- 1 massive egg
- 1 tsp vanilla extract
- 1/4 cup chopped pecans, optionally available
-
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 pace till thick. Scrape down sides of the bowl.
-
Add flour combination and nuts (if utilizing), then mix at low pace 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 heart comes out clear.
-
Let the pan cool at the least 20 minutes, bread must be room temperature earlier than slicing.
* 1 tsp of pumpkin spice could 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, home made pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread
