Wednesday, February 24, 2021

Pumpkin Banana Bread


There are a couple of cans of pumpkin in my pantry that I wanted to use up and I also had some bananas that were perfect for banana bread, so I decided to combine the two and make Pumpkin Banana Bread today. 

Pumpkin Banana Bread


Ingredients:

2 ripe bananas
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/3 cup vegetable oil
1 cup pumpkin 
2 1/2 cups flour
1 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon vanilla

Directions:

Preheat oven to 350 F. 
Grease your loaf pan.
In a stand up mixer, combine bananas and sugar.
Add eggs, one at a time, mixing well each time.
Mix in oil and pumpkin. 
In a small bowl, mix together flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
Slowly add dry ingredients to the pumpkin mixture. 
Mix just until combined.
Pour batter into prepared loaf pan. 
Bake at 350 F for 70 to 80 minutes. 
Bread is done when a knife inserted comes out clean.


Belinda
~ Living within our Means ~
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14 comments :

  1. Sounds yummy! I've got that same flour canister too. lol

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  2. Looks and sounds delicious. Thanks for sharing the recipe :)

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  3. I'm a pumpkin lover year round particularly in breads and muffins. I'm sure going to be baking when my daughter is home next month as I too have a load of bananas and a couple cans of pumpkin.

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    Replies
    1. Sounds like deliciousness coming soon, Sam. :)

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  4. I can't stand bananas and don't care much for pumpkin but I love both in sweet breads. This sounds delicious.

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    Replies
    1. Thank you, Anne. It is even better the next day like with most sweet breads.

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  5. I love banana bread and pumpkin bread, so I am sure that together they are delicious. I had the same set of cannisters.

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    Replies
    1. How neat Seems like several of us have those canisters.

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  6. Mmm sounds good! I like banana bread and I like pumpkin bread, but hadn't thought to put them together. Sounds doubly delicious!

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    Replies
    1. Thank you, Kathy. We've been able to have it for breakfast several days this week.

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