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pumpkin banana bread recipe for fall

Pumpkin Banana Bread Recipe (Moist & Easy)

This moist pumpkin banana bread combines two fall favorites into one easy, spiced quick bread recipe. No mixer needed — ready in one bowl!
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Prep Time 10 minutes
Cook Time 40 minutes
Course Bread, Breakfast, Brunch, Dessert, Finger food, High Tea, Sweet tooth, tea time
Cuisine American
Servings 9 inch loaf tin

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • 9 inch loaf tin
  • Baking paper

Ingredients
  

  • 1/2 cup browned butter/melted butter/oil
  • 1/2 cup mashed bananas
  • 1 cup pumpkin puree
  • 1 cup castor sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 and 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin spice powder

Topping

  • Sliced almonds and demerara sugar

Instructions
 

  • Preheat the oven to 180 deg C, line a 9 inch loaf tin with oil and baking paper, allowing the baking paper to over hang on the sides.
  • In a large bowl add the brown butter, castor sugar, brown sugar and whisk. Add the mashed banana, pumpkin puree and whisk again. Add the eggs, vanilla and whisk until smooth.
  • Add the flour, baking soda, salt, pumpkin spice powder and fold together.
  • Transfer to the lined tin, top with sliced almonds and Demerara sugar, bake for 35-40 minutes until golden and baked all the way through.
  • Let it cool slightly before slicing and serving.

Notes

  • Do not over bake the loaf, you will know its done when a tooth pick inserted into the center comes out clean.
  • Add any mix ins like chocolate chips, nuts etc when adding the dry ingredients.