Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can absolutely use fresh pumpkin! If you’re using fresh pumpkin, make sure to cook and puree it first. Simply peel, chop, and roast the pumpkin at 350°F for about 45 minutes until it’s soft, then puree it in a blender or food processor. Fresh pumpkin adds a slightly different flavor and texture, but it works wonderfully in this recipe.

Can I make this Pumpkin Banana Bread gluten-free?

Yes, you can make this recipe gluten-free by swapping out the all-purpose flour for a gluten-free flour blend. Look for a blend that includes xanthan gum or guar gum to help with texture. Be sure to check the packaging for any specific instructions regarding substitutions.

How can I make this recipe dairy-free?

To make this Pumpkin Banana Bread dairy-free, simply replace the vegetable oil with a dairy-free option like coconut oil or avocado oil. Additionally, make sure that the granulated sugar and brown sugar you use are free from any animal-derived ingredients (some sugars are processed with bone char).

Pumpkin Banana Bread: The Ultimate Fall Treat to Bake

Description

This Pumpkin Banana Bread is a moist, flavorful loaf that combines ripe bananas and creamy pumpkin puree, spiced with cinnamon, nutmeg, and ginger. It’s the perfect treat for cozy mornings or an afternoon snack.

Ingredients

Scale

1 cup mashed ripe bananas (about 3 medium bananas)
1 cup canned pumpkin puree
½ cup vegetable oil
2 large eggs
1 cup granulated sugar
½ cup brown sugar (packed)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup chopped walnuts or pecans (optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large mixing bowl, combine the mashed bananas, pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well-combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
If using, fold in the walnuts or pecans.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For extra flavor, try adding chocolate chips, dried cranberries, or a pinch of cloves. The bread stays fresh at room temperature for up to 3 days or can be refrigerated for up to a week.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg