Pumpkin Banana Bread

Moist flavorful pumpkin banana bread.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

Step: 2

Mix sugar, pumpkin puree, flour, mashed bananas, oil, eggs, baking soda, nutmeg, cinnamon, allspice, and cloves together in a large bowl. Pour in water slowly, mixing until batter is well blended.

Step: 3

Divide batter between prepared loaf pans.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes; turn out onto a wire rack to cool completely.


Per Serving: 331 calories; protein 4g; carbohydrates 52.9g; fat 12.3g; cholesterol 37.2mg; sodium 195.7mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.

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