Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A wholesome version of pumpkin-banana bread that can be made into muffins or bread loaves, or a combination of both.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
36
Yield:
3 9x5-inch loaves
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Mix flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together in a large bowl. Mix pumpkin puree, applesauce, eggs, and bananas together in another bowl. Add pumpkin mixture to the flour mixture, mixing until well blended. Pour batter evenly into the prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

Cook's Notes:

You can use fresh pumpkin puree in place of canned. I followed Elana's Pantry's easy steps to roast my sugar pumpkin to get my puree.

To make muffins, grease three 12-cup muffin tins or line with paper liners. Bake for 30 minutes.

Nutrition Facts

96 calories; protein 2.8g; carbohydrates 21g; fat 0.8g; cholesterol 13.6mg; sodium 225.3mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0