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Pumpkin Banana Bread

Pumpkin banana bread is both sweet and spiced, combining all the lovely flavors of fall into one yummy bread. Enjoy a slice for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1 cup dark brown sugar
  • ½ cup sugar
  • ½ cup canola oil
  • 2 eggs room temperature
  • 1 cup canned pumpkin puree
  • 1 cup banana mashed
  • 1¾ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoon pumpkin pie spice
  • ¼ cup whole milk
  • ½ cup pecans diced or walnuts

Instructions
 

  • Preheat oven to 350°F. Spray a loaf pan with baking spray.
  • Combine the brown sugar, sugar, oil, and eggs into a bowl. Stir to mix.
  • Mix bananas, pumpkin puree, and whole milk. Add to the sugar/egg mixture.
  • Sift the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spices together. Add pecans or walnuts.
  • Slowly add ⅓ of the dry ingredients to the wet ingredients at a time, mix as you add.
  • Pour into the prepared glass loaf pan.
  • Bake at 350°F for 85 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove from oven and allow to cool completely.

Notes

Optional Homemade Caramel Drizzle
Ingredients
  • 7 ounces sweetened condensed milk
  • ½ cup firmly packed brown sugar
  • 1 tablespoon butter
  • ¼ teaspoon vanilla extract
Instructions
  • STEP ONE: In a saucepan, combine milk, and brown sugar.
  • STEP TWO: Bring it to a boil over medium-high heat, stirring constantly.
  • STEP THREE: Reduce heat, simmer about 8 minutes, still stirring.
  • STEP FOUR: Remove from heat then add vanilla and butter.
  • STEP FIVE: Let it cool for about 5 minutes before drizzling over the pumpkin banana bread.
TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
TIP: This delicious recipe freezes really well. Make a double batch and freeze the second loaf for later.
TIP: You can buy loaf pan parchment liners to make lining your pans quick and easy.