Print

Moist One-Bowl Pumpkin Banana Bread (Easy Fall Recipe)

pumpkin banana bread - featured image
Print Recipe

This moist one-bowl pumpkin banana bread is tender, fragrant, and so easy you’ll wonder why you ever made two separate breads. It’s the kind of bread that makes your kitchen smell like cinnamon and cloves, the kind that disappears before it’s even cooled all the way.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 to 1.5 cups)
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed sides with non-stick spray or a little oil.
  2. Mash the bananas in your large mixing bowl using a potato masher or fork until mostly smooth with a few small lumps. You want about 1 cup of mashed banana.
  3. Add the wet ingredients to the bowl: pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
  4. Add the dry ingredients directly on top of the wet mixture: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Fold together gently with a spatula or wooden spoon just until no streaks of flour remain. Do not overmix.
  5. Fold in any optional mix-ins (e.g., chocolate chips or nuts) gently with a few swift strokes.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter a few times to release air bubbles.
  7. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes. If the top browns too quickly, tent loosely with aluminum foil.
  8. Cool in the pan on a wire rack for 15 minutes. Then lift the bread out using the parchment paper overhang and transfer to the rack to cool completely.
  9. Slice and serve once completely cool. Use a serrated knife for clean slices.

Notes

Don’t overmix the batter to avoid dense bread. Use room temperature ingredients for best results. Let the bread cool completely before slicing to prevent a gummy texture. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free option, ensure mix-ins are dairy-free. For a vegan adaptation, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). The bread can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, one-bowl recipe, fall baking, moist bread, easy quick bread

Find it online: https://lumalunch.com/moist-one-bowl-pumpkin-banana-bread-easy-fall-recipe/