Pumpkin Banana Bread

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Okay, now it’s time. Time to lean yourself fully into fall. The calendar says so, the weather says so, and I think we’ve waited long enough. Breathe that cooler breeze, take note of that earlier sunset …  It’s time to start getting cozy. 

No food evokes fall quite as much a warm slice of pumpkin bread, so let’s start the pumpkin fanfest with a solid choice. This delectably moist Pumpkin Banana Bread is a perfect way to welcome the new season. Bananas and canned pumpkin team together in a mash-up so easy you don’t even need a mixer. Except for the ripe bananas and 2 eggs, you’ll find everything in your pantry. Stir your ingredients together in one bowl, and in just a few minutes, you’ll have homemade bread ready to pop into your oven. 

I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to make this gluten-free. I reduced the oil by half, using 1/4 cup of applesauce and 1/4 cup of olive oil, swapping in this kind of oil to get some heart healthy benefits. To bring your eggs to room temperature quickly, place them in a bowl of warm tap water, about the same temperature as water for a warm bath. Let them sit for 5-10 minutes, or until they are no longer cool to the touch.  

I tried using the date paste I made a few weeks ago, thinking that with the banana and the applesauce it might be sweet enough. I added 1/3 cup to the wet ingredients, tasting it before I added the eggs, just so I could be sure. It seemed sweet enough, but after the bread was baked it was surprisingly not sweet. At all. My husband fixed this by drizzling maple syrup over his warm slice, a good save. I think coconut sugar would work better here, reduced by no more than half. You can add chopped walnuts to your bread if you like, or stir in 1/2 cup of chocolate chips or dark chocolate chunks, which besides the coconut sugar, is what I plan to do with my next loaf.  

I lined my baking pan with a parchment sling and had such good results I vowed to never, ever bake without one again. I followed a video on YouTube, which is what I recommend you do, because it’s very easy once it see it being done. My pumpkin bread released so perfectly, why take chances? You’ve put in all the effort to make a beautiful loaf of bread, make sure it pops out perfect.

Have some with your coffee, tuck some into your lunch box, share some at the office, or take a few slices with you while you leaf peep. I guarantee baking a loaf will fill your whole house with the warm, delicious pumpkin-spiced fragrance of fall. 

It’s all about pumpkin, so let’s spice it up. Grab that can of pumpkin and get baking! 

Pumpkin Banana Bread

• 2 cups all-purpose flour (gluten-free if needed)
• 2 3/4 teaspoons pumpkin pie spice (recipe follows)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegetable oil (can be olive)
• 1/2 cup sugar
• 1/2 cup brown sugar 
• 2 large eggs, at room temperature  
• 2 teaspoons vanilla extract
• 2 medium bananas, mashed
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• 1/2 cup chopped walnuts (optional) 

Preheat oven to 350º F. Grease and flour a 9×5-inch loaf pan. In a medium bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt, then whisk together. 

In a large bowl, combine oil, sugars, eggs and vanilla extract, whisking together until no lumps remain. Stir in mashed bananas and pumpkin purée. Stir flour mixture into wet ingredients using a rubber spatula or a wooden spoon. Stir in chopped nuts, if using. 

Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean and the top feels firm to the touch. Cool in pan for 5 to 10 minutes, then run a knife around the edge to pop out of pan. Cool on a wire cooling rack. Serve warm or at room temperature. 

Wrap loaf tightly. Store at room temperature up to 3 days. Freeze loaf up to 2 months.

-lilluna.com

Pumpkin Pie Spice 

3 Tablespoons ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
pinch ground black pepper

Measure all ingredients into a small bowl, stirring to combine.  Store in an airtight container up to 1 year.

-sallysbakingaddiction.com