Pioneer Woman Pumpkin Banana Bread

Combining the rich flavors of pumpkin and banana, this moist and spiced quick bread is perfect for a quick breakfast or an after-school snack. The recipe yields two loaves, making it ideal for sharing or enjoying throughout the week.​The Pioneer Woman+1Bake at 350°+1

Why You’ll Love This Recipe

• Moist and Flavorful: The blend of pumpkin puree and ripe bananas ensures a tender crumb with a depth of flavor.​
• Warm Spices: Cinnamon, ginger, cloves, and nutmeg add a cozy, autumnal spice to each bite.​
• Versatile: Enjoy it plain, with butter, or toasted with cream cheese.​The Pioneer Woman
• Generous Yield: Makes two loaves—one for now, one to share or freeze for later.​The Pioneer Woman

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unbleached all-purpose flour​Punchfork
• Baking soda​Punchfork+2East Lansing Public Library+2The Pioneer Woman+2
• Kosher salt​East Lansing Public Library
• Baking powder​Southern Living+1Pinterest+1
• Ground cinnamon​
• Ground ginger​EatingWell+5East Lansing Public Library+5TikTok+5
• Ground cloves​East Lansing Public Library
• Freshly grated nutmeg​Punchfork+1The Pioneer Woman+1
• Granulated sugar​
• Light brown sugar​Punchfork+2East Lansing Public Library+2The Pioneer Woman+2
• Vegetable oil​The Pioneer Woman+2East Lansing Public Library+2Punchfork+2
• Eggs​Punchfork+4Pinterest+4EatingWell+4
• Canned pumpkin puree​Punchfork
• Mashed ripe bananas​
• Chopped pecans (optional)​East Lansing Public Library

Directions

1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease two loaf pans (8×4 or 9×5 inches).​East Lansing Public Library+1The Pioneer Woman+1
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, baking powder, and spices.​East Lansing Public Library+1The Pioneer Woman+1
3. Combine Wet Ingredients: In another bowl, beat the granulated sugar, brown sugar, vegetable oil, and eggs until well combined. Mix in the pumpkin puree and mashed bananas.​
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans if using.​
5. Bake: Divide the batter evenly between the prepared loaf pans. Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the tops brown too quickly, tent with foil towards the end of baking.​The Pioneer Woman+1East Lansing Public Library+1
6. Cool: Allow the loaves to cool in the pans for 5 minutes. Run a knife around the edges, then remove from pans and cool completely on a wire rack.​

Servings and Timing

• Servings: 16 slices (8 slices per loaf)​
• Prep Time: 15 minutes​
• Cook Time: 45–60 minutes​
• Total Time: 1 hour 5 minutes​The Pioneer Woman+1Pinterest+1

Variations

• Nut-Free: Omit the pecans for an allergy-friendly version.​
• Chocolate Chip Addition: Fold in 1 cup of chocolate chips for a sweeter twist.​
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.​EatingWell

Storage/Reheating

• Storage: Once cooled, wrap the loaves tightly in plastic wrap or foil and store at room temperature for up to 4 days.​The Pioneer Woman+1East Lansing Public Library+1
• Freezing: Wrap the cooled loaves in plastic wrap, place in a zip-top freezer bag, and freeze for up to 2 months.​The Pioneer Woman
• Reheating: To enjoy warm, toast slices or microwave for a few seconds until heated through.​

FAQs

How can I tell when the bread is done baking?

Insert a toothpick into the center; if it comes out with a few moist crumbs, it’s done.​The Pioneer Woman+1East Lansing Public Library+1

Can I use fresh pumpkin instead of canned?

Yes, ensure it’s pureed and has a similar consistency to canned pumpkin.​

What can I use instead of vegetable oil?

Melted coconut oil or unsweetened applesauce can be used as substitutes.​

Can I make muffins instead of loaves?

Yes, adjust the baking time to 20–25 minutes for muffins.​

Is it necessary to use both pumpkin and banana?

The combination provides a unique flavor, but you can use one or the other if preferred.​

How do I prevent the bread from becoming too dense?

Avoid overmixing the batter; stir until just combined.​

Can I add a glaze or frosting?

Absolutely, a simple cream cheese glaze would complement the flavors well.​

What’s the best way to mash bananas?

Use a fork or potato masher to achieve a smooth consistency.​

Can I reduce the sugar in the recipe?

Yes, but reducing sugar may affect the moisture and texture.​

How should I store the bread to keep it moist?

Wrap it tightly and store at room temperature; avoid refrigerating as it can dry out the bread.​

Conclusion

This Pumpkin Banana Bread combines the best of both worlds, offering a moist, flavorful loaf that’s perfect for any time of day. Whether you’re enjoying a slice with your morning coffee or as an afternoon treat, this bread is sure to become a household favorite. With its simple preparation and delightful taste, it’s a recipe you’ll return to time and again.

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