Banana Pumpkin Bread

Banana Pumpkin Bread

306
matzahball 2

"This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!"

Ingredients

1 h 5 m servings 328 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
  2. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

306
  1. 364 Ratings

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Most helpful

This bread is delicious!!!! I was looking for a recipe that used bananas and canned pumpkin to get rid of some of my Thanksgiving over-stock. This was the perfect recipe! Changes I made: I used ...

Most helpful critical

The bread had a nice flavor, but turned out uncooked and gooey, even though I baked it for way longer than the 45 minutes. Because of the nice flavor, I think the bread has potential. I will ...

This bread is delicious!!!! I was looking for a recipe that used bananas and canned pumpkin to get rid of some of my Thanksgiving over-stock. This was the perfect recipe! Changes I made: I used ...

I love this recipe! The changes I've made address the already noted difficulty with cooking time. I divide the recipe into 2- 4"x10" loaf pans and it takes about 50 to 55 min. I have also added...

This is a great bread, and easy to make, too. I can't praise it enough. I can taste the banana, pumpkin and honey in every bite. I put a lot of golden raisins in it and it is just the best quick...

I have been making this recipe for months now...a favorite! Works with fresh OR canned pumpkin, though I throw in an bit more banana. I also use whole wheat flour instead of white flour and i...

I really liked this bread but banana and pumpkin are both very strong flavors. Mixed together, they kind of cancelled each other out and I couldn't taste a lot of either. I would use either all ...

The bread had a nice flavor, but turned out uncooked and gooey, even though I baked it for way longer than the 45 minutes. Because of the nice flavor, I think the bread has potential. I will ...

I loved this recipe!! I would not consider it low fat though at 7 Grams per serving (1/12th of recipe). I substituted 3/4 cup of oatmeal for 3/4 cups of the flour. I also felt I needed to bake...

The oven temperature setting +/or the cooking time for this recipe isn't right! Like many of the other reviews have stated it just doesn't get cooked all the way through.

Well, I was pretty disappointed in this one. The banana flavor was completely lost and like others, I had the problem of it not cooking completely even though I left it in for an extra 20 minut...