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Banana Pumpkin Bread
Prep
20 mins
Cook
45 mins
Servings
12
Difficulty
Hard
This banana pumpkin bread is one of my favorite autumn treats because it combines two nutritious ingredients into something absolutely delicious. The pumpkin puree is packed with vitamin A and fiber, making this loaf more wholesome than typical baked goods. What I love most is how simple and budget friendly it is to make, using pantry staples and canned pumpkin that's always on hand. In just over an hour from start to finish, you'll have a moist, flavorful bread that's perfect for breakfast, snacks, or dessert. The warm spices fill your kitchen with that cozy fall aroma we all crave.
Ella x
Ingredients
- 22 ripe bananas, mashed
- 11 ⅓ cups canned pumpkin puree
- ½ cup honey½ cup honey
- ½ cup white sugar½ cup white sugar
- ⅓ cup vegetable oil⅓ cup vegetable oil
- 22 large eggs
- 22 ½ cups all-purpose flour
- 22 teaspoons pumpkin pie spice
- 11 teaspoon baking powder
- 11 teaspoon baking soda
- 11 teaspoon ground cinnamon
- ½ teaspoon salt½ teaspoon salt
- ¾ cup raisins (Optional)¾ cup raisins (optional)
- ½ cup walnut pieces (Optional)½ cup walnut pieces (optional)
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- 2
Stir together bananas, pumpkin, honey, sugar, vegetable oil, and eggs in a large bowl. Combine flour, pie spice, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir flour mixture into banana mixture until just combined. Fold in raisins and walnuts. Pour batter into the prepared pan.
- 3
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 45 minutes. Cool loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.
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