Moist flavorful pumpkin banana bread.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

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  • Mix sugar, pumpkin puree, flour, mashed bananas, oil, eggs, baking soda, nutmeg, cinnamon, allspice, and cloves together in a large bowl. Pour in water slowly, mixing until batter is well blended.

  • Divide batter between prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes; turn out onto a wire rack to cool completely.

Nutrition Facts

331.3 calories; 4 g protein; 52.9 g carbohydrates; 37.2 mg cholesterol; 195.7 mg sodium. Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 4 stars
04/28/2017
This bread baked beautifully! As I began mixing the ingredients I realized I was out of olive oil so I used coconut oil in it's place. I added milk chocolate chips and cut the recipe in half to make one loaf instead of two. All in all it's good. Read More
(5)
13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/28/2017
This bread baked beautifully! As I began mixing the ingredients I realized I was out of olive oil so I used coconut oil in it's place. I added milk chocolate chips and cut the recipe in half to make one loaf instead of two. All in all it's good. Read More
(5)
Rating: 4 stars
04/28/2017
This bread baked beautifully! As I began mixing the ingredients I realized I was out of olive oil so I used coconut oil in it's place. I added milk chocolate chips and cut the recipe in half to make one loaf instead of two. All in all it's good. Read More
(5)
Rating: 4 stars
10/26/2017
This was really good! I halved the recipe to make one loaf and did substitute extra bananas for the oil which made the banana flavour a bit strong. Next time I will make it with the oil to see if the pumpkin flavour comes on stronger. #AllrecipesAllstarsCanada #PumpkinCraze Read More
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Rating: 5 stars
02/16/2019
I will definitely make this again! My husband prefers sweeter but since we're trying to cut sugar we only used 1 cup instead of 3 and 1/2 cup less of the flour and it turned out perfect. He adds sweet things to his individual servings and I get to have mine at a more tamed sweetness. It's really tasty both ways! Read More
Rating: 5 stars
09/23/2019
This is a keeper! I also cut down on the sugar to 1 cup white and 1/2 c brown and 2 cups flour as we are also cutting down on sugar. It is delicious ! Made 2 nice size loads. Read More
Rating: 5 stars
12/16/2019
Cut the recipe in half to only make one loaf. Personally I prefer regular banana bread without the pumpkin but the pumpkin was still good! Read More
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Rating: 5 stars
12/16/2019
Made a double batch with my freshly baked and puréed pumpkin. Since batch was doubled I added 2 cups of chopped walnuts at the end. I have 6 bread pans in the oven baking right now. Can t wait to sink my teeth into a slice! Smells heavenly! Read More
Rating: 4 stars
09/27/2017
It's good but next time I'd add a little salt to it. Other than that it came out good. The consistency was good as well. I just made a large pan instead of 2 loaves. Read More
Rating: 5 stars
05/03/2017
I've had this identical recipe for years making it as just pumpkin bread. Adding the bananas makes it even better!! Make two loaves the first will disappear quickly! Read More
Rating: 5 stars
12/15/2016
I've made this so many times this year! Thank you for sharing. I made a few adjustments (nuts brown suger) but noting to compromise this recipe!!?? Read More