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sliced pumpkin banana bread loaf on a wooden cutting board, overhead shot

Pumpkin Banana Bread

A moist quick bread combining pumpkin puree and mashed banana, baked low and slow for a fully-set center. Ready in about 1 hour 15 minutes.
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Prep Time 15 minutes
Cook Time 1 hour
Bake Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Bread, Breakfast, Dessert, Quick bread, Snack
Cuisine: American, Autumn / Fall
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup packed brown sugar
  • ⅓ cup vegetable oil
  • ½ cup canned pumpkin puree
  • 1 cup mashed very ripe banana
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 325°F. Whisk dry ingredients together.
  2. Whisk eggs and brown sugar, then whisk in oil, pumpkin, banana, and vanilla.
  3. Fold dry ingredients into wet just until combined. Pour into a parchment-lined loaf pan.
  4. Bake 30 minutes, tenting with foil if browning too fast.
  5. Continue baking 25-30 minutes more, until internal temperature reaches 200°F.
  6. Cool in pan 15 minutes, then transfer to a wire rack and cool completely, at least 1 hour, before slicing.

Notes

Storage note: Keeps at room temperature up to 4 days, or refrigerated up to a week; freezes well for up to 3 months.
Allergen note: Contains egg and gluten.
Notes: Confirm doneness with an instant-read thermometer (200°F), not just a toothpick test.