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Pioneer Woman Pumpkin Banana Bread

Pioneer Woman Pumpkin Banana Bread - recipe card
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A moist, warmly-spiced quick bread that combines the earthy sweetness of pumpkin with the natural sweetness of ripe bananas. The two fruits create a tender crumb and a rich, autumnal flavor, with a subtle crunch from the nutty topping.

Ingredients

Scale
  • 1 1/2 cups (192 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1 cup (240 g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
  • 1 medium very ripe banana, mashed (about 1/2 cup / 120 ml)
  • 1 teaspoon vanilla extract
  • 1/3 cup (40 g) chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter or nonstick spray, then line it with parchment paper leaving an overhang on two opposite sides. This ensures the bread lifts out cleanly after baking.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisking aerates the mixture and evenly distributes the leaveners and spices, ensuring a consistent rise and flavor throughout.
  3. In a large bowl, combine the granulated sugar and vegetable oil. Whisk vigorously for about 30 seconds until the mixture looks like wet sand—this helps incorporate air and dissolve the sugar, which later contributes to a finer crumb.
  4. Add the eggs one at a time, whisking thoroughly after each. Beat until the mixture is pale yellow and slightly thickened, about 1 minute. This emulsifies the eggs and oil, creating a stable base for the batter.
  5. Add the pumpkin puree, mashed banana, and vanilla extract. Whisk until the mixture is completely smooth and uniform. The banana should be fully integrated—no clumps—so the fruit moisture is evenly distributed.
  6. Pour the wet mixture over the dry ingredients. Using a rubber spatula, fold gently with a sweeping motion from the bottom to the top, rotating the bowl. Continue just until no streaks of flour remain—overmixing develops gluten and will make the bread tough.
  7. If using nuts, fold them in during the last few folds so they are evenly distributed without being crushed. The nuts add texture and toasted flavor as the bread bakes.
  8. Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Gently tap the pan on the counter a few times to release air bubbles that could form tunnels in the crumb.
  9. Bake in the preheated oven for 60 to 70 minutes, rotating the pan halfway through. The bread is done when a toothpick inserted into the center comes out with only a few moist crumbs, and the top springs back when lightly pressed.
  10. Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift the bread onto the rack and cool completely, at least 1 hour. This allows the crumb to set and prevents it from turning gummy.
  11. Slice with a serrated knife using gentle sawing motions to avoid crushing the bread. Serve at room temperature or slightly warm, if desired.

Notes

Storage: Wrap the cooled bread tightly in plastic wrap or aluminum foil. It will keep at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week. Freezing: Wrap the whole loaf or individual slices in plastic wrap, then in foil, and freeze for up to 3 months. Reheating: For best texture, toast slices at 350°F (177°C) for 5-7 minutes, or in a toaster for a warm, crispy edge. If baking from frozen, thaw overnight in the refrigerator and reheat as desired. Avoid the microwave as it can make the bread rubbery.

Nutrition

Keywords: pumpkin banana bread, pumpkin bread, banana bread, pumpkin banana quick bread, fall baking, moist banana bread, pumpkin spice bread, easy banana bread, quick bread recipe, autumn dessert, pioneer woman

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-banana-bread-recipe/