Pioneer Woman Pumpkin Banana Bread

This delicious Pioneer Woman Pumpkin Banana Bread is a quick and easy treat perfect for breakfast or a snack. Made with creamy pumpkin and ripe bananas, it’s a nutritious option you can customize with common ingredients like nuts or chocolate chips. Enjoy the cozy flavors with every warm slice!

Ingredients Needed:

Dry Ingredients:

• 3 cups unbleached all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon ginger
• 1/2 teaspoon cloves
• 1/4 teaspoon freshly grated nutmeg

Wet Ingredients:

• 1 cup granulated sugar
• 1/2 cup (lightly packed) light brown sugar
• 2/3 cup vegetable oil
• 3 large eggs
• 1 cup canned pumpkin puree
• 1 cup mashed ripe banana (about 2 large bananas)
• 1 cup chopped pecans

How To Cook Pumpkin Banana Bread:

1. Preheat the Oven: Preheat your oven to 350ºF (175ºC) and grease two loaf pans (8-by-4 or 9-by-5 inches).
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, baking powder, and spices.
3. Combine Wet Ingredients: In another bowl, beat together the granulated sugar, brown sugar, vegetable oil, and eggs until well combined. Then, add the pumpkin puree and mashed banana, mixing thoroughly.
4. Combine Mixtures: Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the chopped pecans.
5. Bake the Bread: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops brown too quickly, tent them with foil during the last few minutes of baking.
6. Cool and Serve: Once baked, cool the loaves in the pans for about 5 minutes. Carefully run a knife around the edges and turn the loaves out onto a wire rack to cool completely. Serve warm or at room temperature. For storage, wrap the bread in foil.

Recipe Tips

• Use Overripe Bananas: Choose bananas that are very ripe for the best flavor and sweetness. Look for brown spots on the skin.
• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. This helps avoid too much flour, which can make the bread dense.
• Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can make the bread tough instead of soft.
• Tent with Foil: If the tops of the loaves brown too quickly, cover them loosely with foil during the last few minutes of baking to prevent burning.
• Cool Completely Before Slicing: Let the bread cool on a wire rack before slicing. This helps keep it moist and prevents it from falling apart.

How To Store & Reheat Leftovers

• Refrigerate: Let leftover pumpkin banana bread cool to room temperature first. Then, wrap it tightly in plastic wrap or foil and put it in the refrigerator. It will stay good for up to a week.
• Freeze: For freezing,leftover pumpkin banana bread cool completely. Wrap each loaf in plastic wrap and then in foil. Label and freeze for up to three months. To thaw, move the bread to the refrigerator overnight before serving.
• Reheating: Reheat leftover pumpkin banana bread by wrapping it in foil and baking at 350°F for 10-15 minutes, or microwave slices for 15-20 seconds until warm.

Nutrition Facts

Serving Size: 1 slice (approximately 70 grams)

• Calories: 200
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 35mg
• Sodium: 250mg
• Potassium: 170mg
• Total Carbohydrate: 33g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 3g

Try More Pioneer Woman Recipes:

• Pioneer Woman Bartlesville Cream Pie
• Pioneer Woman Chuckwagon Brownies
• Pioneer Woman Orange Bars
• Pioneer Woman Boozy Berry Upside Down Cake
• Pioneer Woman Lemon Berry Icebox Cake