Pioneer Woman Pumpkin Banana Bread with Warm Spices
This moist and flavorful quick bread combines the sweetness of ripe bananas with creamy pumpkin puree and a warm blend of cinnamon, nutmeg, and cloves. The dual fruit base creates an incredibly tender crumb while brown and granulated sugars add depth. Perfect for fall mornings, afternoon tea, or holiday gatherings, this bread stays fresh for days and makes wonderful toast when sliced thick. The optional nuts provide a delightful crunch that complements the soft texture beautifully.
Ingredients
- 1 cup mashed ripe bananas, about 2-3 bananas
- 1 cup canned pumpkin puree
- ½ cup butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggsflax eggs2 eggs = 2 tbsp ground flax + 6 tbsp waterveganeggs-free
mix and let sit 5 minutes before using
Full guide → - 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flouralmond flour3:4 ratiogluten-freelow-carbgluten-free
adds extra moisture, nuttier flavor
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup walnuts or pecans, chopped(optional)
Instructions
- 1
Preheat oven and grease and flour a loaf pan
- 2
Combine mashed bananas, pumpkin puree, melted butter, both sugars, eggs, and vanilla in a large bowl until well mixed
- 3
Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a separate bowl
- 4
Gradually add dry ingredients to wet ingredients, stirring just until combined without overmixing
- 5
Gently fold in chopped nuts if using
- 6
Pour batter into prepared loaf pan and smooth the top
- 7
Bake until a toothpick inserted in center comes out clean
- 8
Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing
Tips
Use very ripe bananas with brown spots for the best flavor and natural sweetness in your bread.
Don't overmix the batter once you add the flour - this keeps the bread tender and prevents a tough texture.
Test doneness with a toothpick in the center, but a few moist crumbs are fine as the bread continues cooking while cooling.
Good to Know
Store covered at room temperature for up to 4 days or refrigerate for up to 1 week.
Can be made 1 day ahead and wrapped tightly. Freezes well for up to 3 months.
Serve at room temperature, toasted with butter, or warmed slightly in the oven.
Common Mistakes
Don't skip the cooling time in the pan to avoid the bread falling apart when removed.
Measure flour correctly by spooning into cup and leveling to avoid dense bread.
Substitutions
Dairy-Free Swaps
Vegan Options
mix and let sit 5 minutes before using
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh pumpkin instead of canned?
Yes, use roasted and pureed pumpkin, but canned provides more consistent moisture and flavor for better results.
How do I know when the bananas are ripe enough?
Look for bananas with brown spots and soft texture - they should mash easily and smell sweet and fragrant.
Can I freeze individual slices?
Yes, wrap slices individually in plastic wrap then place in freezer bags for up to 3 months. Thaw at room temperature.