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Pumpkin Banana Loaf

Sliced pumpkin banana loaf on parchment paper with crumbs and a knife nearby
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Pumpkin Banana Loaf is the kind of comfort food that wraps you in a warm hug from the very first bite. Moist, gently spiced, and filled with the earthy sweetness of bananas and pumpkin, it’s a cozy loaf perfect for any time of year.

Ingredients

Scale
  • 3 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup granulated sugar
  • ½ cup lightly packed light brown sugar
  • ⅔ cup vegetable oil
  • 3 large eggs
  • 1 cup canned pumpkin purée
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • 1 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease two 8×4-inch loaf pans or line with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
  3. In another bowl, whisk together granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, whisking well after each addition.
  4. Stir in pumpkin purée and mashed banana until combined.
  5. Gradually mix dry ingredients into wet, stirring just until combined. Do not overmix.
  6. Fold in chopped pecans, if using.
  7. Divide batter evenly between prepared loaf pans and smooth the tops.
  8. Bake for 50–60 minutes, or until a toothpick inserted in center comes out clean. Tent with foil if tops brown too quickly.
  9. Cool loaves in pans for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for best flavor. Don’t overmix the batter to keep the loaf soft. Let cool completely before slicing. For a rustic finish, sprinkle sugar on top before baking.

Nutrition

Find it online: https://www.joyfulbiterecipes.com/pumpkin-banana-loaf/