Description
Warm spices and autumn’s comfort merge in Pioneer Woman pumpkin banana bread. Rich flavors of ripe bananas and creamy pumpkin create a delightful quick bread perfect for seasonal gatherings and lazy weekend mornings.
Ingredients
Scale
Dry Ingredients:
- 3 cups (375 grams) unbleached all-purpose flour
- 2 teaspoons (10 grams) baking soda
- 1 teaspoon (6 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
Spices:
- 1 ½ teaspoons (4 grams) cinnamon
- ¾ teaspoon (2 grams) ginger
- ½ teaspoon (1.5 grams) cloves
- ¼ teaspoon (0.75 grams) freshly grated nutmeg
Wet Ingredients and Mix-ins:
- 1 cup (200 grams) granulated sugar
- ½ cup (100 grams) lightly packed light brown sugar
- ⅔ cup (160 milliliters) vegetable oil
- 3 eggs
- 1 cup (240 grams) canned pumpkin puree
- 1 cup (240 grams) mashed ripe banana
- 1 cup (100 grams) chopped pecans
Instructions
- Gather all necessary equipment and ingredients, ensuring precise measurements for an optimal baking experience. Warm the oven to 350 degrees Fahrenheit (177 degrees Celsius) and prepare two loaf pans (measuring 8×4 inches or 9×5 inches) with a light coating of cooking spray or butter.
- Create a dry ingredient foundation by sifting together all-purpose flour, baking soda, salt, baking powder, ground cinnamon, ground ginger, ground cloves, and ground nutmeg in a spacious mixing bowl. Whisk thoroughly to ensure even distribution of spices and leavening agents.
- In a separate large mixing vessel, vigorously whisk granulated sugar, brown sugar, vegetable oil, and eggs until the mixture becomes smooth and slightly frothy. Incorporate pumpkin puree and mashed ripe banana, stirring until the wet ingredients form a uniform, golden-hued blend.
- Delicately fold the dry ingredient mixture into the wet ingredients, using gentle strokes to prevent overworking the batter. Once the flour mixture is almost fully integrated, introduce chopped pecans, stirring minimally to maintain a light, airy texture.
- Evenly distribute the batter between the prepared loaf pans, smoothing the tops with a spatula. Place in the preheated oven and bake for 50-55 minutes, rotating the pans halfway through cooking. Test for doneness by inserting a toothpick into the center; it should emerge with minimal moist crumbs.
- Once baked, remove the pans from the oven and allow the loaves to rest for 5 minutes. Carefully transfer the breads to a wire cooling rack, letting them cool completely before slicing to preserve moisture and structural integrity.
Notes
- Peek Inside Baking Secrets: Ovens vary wildly, so start checking your bread about 5-10 minutes before the recipe suggests for perfect doneness.
- Crumb Check Method: Insert a toothpick into the bread’s center – a few moist crumbs are perfect, but no wet batter means it’s ready.
- Gentle Mixing Magic: Stir ingredients just until combined, stopping when everything looks moistened to keep your bread tender and soft.
- Banana Bliss Technique: Choose overripe, deeply speckled bananas and mash them thoroughly for maximum flavor and smooth texture.
- Temperature Trick: Pull eggs out of the refrigerator 30 minutes before baking to ensure they blend seamlessly into your batter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg