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This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.

Pumpkin Banana Bread

Should you love Pumpkin Bread and Banana Bread, you’ll love this combo, the perfect of each worlds! It’s super moist and an exquisite fall breakfast or snack! We scoffed up half this bread before it got a probability to chill, so good. This might be great topped with some Pumpkin Spiced Cream Cheese! I even have these popular Pumpkin Chocolate Chip Muffins, and Pumpkin Nut Muffins.

Baking is actually a science. Remaking cakes and breads to make them healthier shouldn’t be all the time as easy as remaking a pot of soup or a casserole. So every time I’m experimenting with baking, my fingers are crossed the entire time. This recipe turned out delicious, I’ve been sending my daughter to high school with some in her lunch box daily!

The right way to make banana pumpkin bread

1. Start with really ripe bananas. The riper the higher!
2. Preheat oven to 325F and grease a 9×5 inch loaf pan.
3. In a medium bowl, mix flour, baking soda, pumpkin spice and salt with a wire whisk. Put aside.
4. In a big bowl, cream butter and sugar with an electrical mixer.
5. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
6. Add flour mixture and nuts (if using), then mix at low speed until combined. Don’t over mix.
7. Pour batter into loaf pan and bake on the middle rack for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean.
8. Let the pan cool no less than 20 minutes, bread ought to be room temperature before slicing.

More Pumpkin Recipes

Your comments are helpful!! Should you’ve tried this healthy Pumpkin Banana Bread recipe or some other recipe on health foods diets, don’t forget to rate the recipe and leave me a comment below! And in the event you took some photos of it, share it with me on Instagram so I can re-share on my stories!

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

This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.

• 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 medium 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

• 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 speed until thick. Scrape down sides of the bowl.

• Add flour mixture and nuts (if using), then mix at low speed until combined. Don’t over mix.

• Pour batter into loaf pan and bake on the middle rack for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean.

• Let the pan cool no less than 20 minutes, bread ought to be room temperature before slicing.

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

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