Easy Pumpkin Banana Bread with Walnuts and Cinnamon
This is a delicious pumpkin quick bread recipe that is paired with banana. Pumpkin puree, ripe bananas, and pumpkin spice, and more all in one delicious bread.
Servings: 10
Calories: 503kcal
Equipment
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon pumpkin spice seasoning
- 1 teaspoon Salt
- ½ teaspoon baking powder
- 1 cup sugar
- ½ cup packed brown sugar
- ⅔ cup vegetable oil
- 3 eggs
- 1 cup canned pumpkin puree
- 1 cup mashed ripe banana
- 1 cup coarsely chopped walnuts or pecans
Instructions
- Preheat oven to 350℉. Prepare your loaf pans with cooking spray, or use mini loaf pans if preferred.
- Mix the dry ingredients in a small bowl and set aside.
- In a mixing bowl, combine oil, eggs, pumpkin, and banana until well mixed.
- Add the dry ingredients to the mixture, ensuring you scrape down the sides of the bowl.
- Fold in the nuts and pour the batter into the prepared pans.
- Bake as directed and let the bread cool slightly before removing it from the pan.
Notes
- Stir in 1/2 cup of mini chocolate chips into the bread batter for added sweetness.
- Make sure to use overripe bananas as that is going to give you that banana flavor in the bread.
- Frost with a cream cheese frosting or even a powdered sugar glaze if you want. Just apply on a cooled bread.
- Add in 1/4 cup golden raisins to the bread batter.
- A rubber spatula is great for scraping the sides of the bowl to help make sure the dry and wet ingredients combine well in the large mixing bowl.
Nutrition
Calories: 503kcal | Carbohydrates: 67g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 497mg | Potassium: 233mg | Fiber: 3g | Sugar: 34g | Vitamin A: 3898IU | Vitamin C: 3mg | Vitamin D: 0.3µg | Calcium: 58mg | Iron: 3mg