Pumpkin-Banana Bread | Midwest Living

Pumpkin-Banana Bread

Pumpkin-Banana Bread

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  • Yield: 2 loaves (32 slices)
  • Prep 25 mins
  • Bake 50 mins

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Mashed banana and toasted pecans add a new twist to this quintessential autumn quick bread.


  • 2 cups sugar
  • 2/3 cup cooking oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2/3 cup water
  • 1 15 - ounce can pumpkin
  • 1/2 cup mashed ripe banana (1 large)
  • 3/4 cup chopped pecans, toasted


  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2-inch up the sides of two 9x5x3-inch loaf pans; set aside. In an very large mixing bowl beat sugar and oil with an electric mixer on medium speed until combined. Add eggs, one at a time, beating well after each addition; set sugar mixture aside.
  2. In a large bowl combine flour, baking soda, salt, baking powder, cinnamon, and ginger. Alternately add flour mixture and the water to the sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in pecans. Spoon batter into prepared pans.
  3. Bake for 50 to 60 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. If you like, wrap and store overnight before slicing. Makes 2 loaves (32 slices).

Nutrition Facts

(Pumpkin-Banana Bread)

vit. C (mg) 1, carb. (g) 25, vit. A (IU) 2041, pro. (g) 1, iron (mg) 1, Riboflavin (mg) 0, chol. (mg) 26, Fat, total (g) 7, Thiamin (mg) 0, sat. fat (g) 1, Niacin (mg) 1, Polyunsaturated fat (g) 4, Folate (µg) 28, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 14, sodium (mg) 209, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, cal. (kcal) 170, calcium (mg) 20, Potassium (mg) 70

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