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Pumpkin Banana Bread

Total Time

Prep: 15 min. Bake: 35 min. + cooling

Makes

5 mini loaves(6 slices each)

I came across these loaves in a local newspaper about 10 years ago, and I still make this pumpkin banana bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia
Pumpkin Banana Bread Recipe photo by Taste of Home

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3/4 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans

Directions

  1. In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts.
  2. Pour into five greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Pumpkin Banana Bread Tips

What else can I add to this pumpkin banana bread recipe?

It’s easy to upgrade banana bread or to jazz up pumpkin bread. Stir in spices such as cinnamon, nutmeg, ginger or ground cloves. Some people like to experiment with adding flavor extracts as well. You can also toss in a handful of mini chocolate chips, or dried cranberries or cherries.

Why did my banana bread come out so dense?

If your banana bread comes out dense, then you may have beaten the batter for too long. When making this recipe, only beat in the bananas, pumpkin and vanilla until they're combined. Similarly, mix the dry ingredients in a bowl separately, and then beat this combination into the creamed mixture all at once.

How long does pumpkin banana bread last?

Pumpkin banana bread will stay fresh for 2 days at room temperature or 7 days if you wrap it and store it in the refrigerator. (Here's how to keep bread fresh.) To freeze this bread, wrap it in foil and store it in freezer-proof resealable bags for up to 3 months. For grab-and-go convenience, consider making these Pumpkin Banana Muffins, then wrapping and freezing the muffins individually.

Research contributed by Mark Hagen, Taste of Home?Executive Editor

Nutrition Facts

1 slice: 114 calories, 5g fat (1g saturated fat), 13mg cholesterol, 90mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 2g protein.

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