Pumpkin Banana Bread
Total Time
1 hr
Prep Time
10 mins
Cook Time
50 mins
Rating
4.6 out of 5 stars
(5)
Ingredients
12
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 cup mashed bananas, 2 medium ripe bananas
- 3/4 cup canned pumpkin purée
- 3/4 cup packed brown sugar
- 1/2 cup vegetable oil, canola oil, or melted coconut oil
- 1/4 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons turbinado sugar, for sprinkling on top
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Preparation
Chef’s notes
Let the pumpkin banana bread cool completely. Place your cooled loaf on a plate and cover it in plastic wrap, or store it in an airtight container. Store it for up to 4 days on the counter. Don’t store the bread in the refrigerator, the cool air will dry the bread out.
You can also freeze the bread. Let the bread cool and wrap it in plastic wrap or foil. Place in a freezer bag and freeze for up to 3 months. I always label and date so I know what it is, in case it gets pushed to the back of the freezer:
).
You can also freeze individual slices of the bread. Wrap each slice individually in plastic wrap or foil then put the wrapped slices in a freezer bag or freezer container. Place in the freezer and remove slices as needed for a ready-made breakfast. You can let them thaw on the counter or pop a slice in the toaster!