Description
Indulge in the delightful combination of pumpkin and banana in this moist, flavorful quick bread. Perfect for breakfast, snack, or dessert, this foolproof recipe delivers a cozy, autumn-inspired treat.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 cup mashed ripe bananas (about 2-3 medium)
– 1 cup pumpkin puree
– 1 teaspoon vanilla extract
Instructions
1. – Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. – In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas, pumpkin puree, and vanilla.
4. – Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. – Pour the batter into the prepared loaf pan and smooth the top.
6. – Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For a prettier presentation, sprinkle the top of the batter with a dusting of cinnamon-sugar before baking.
– This bread freezes well, tightly wrapped, for up to 3 months.
- Prep Time: 20
- Cook Time: 60
- Category: Breads & Beverages
- Method: Baking
- Cuisine: American