Ingredients
Dry Ingredients
- All-purpose flour: The base of the recipe.
- Pumpkin pie spice: For that classic fall flavor. You can use store-bought or make your own blend of cinnamon, nutmeg, ginger, and cloves.
- Baking soda: Helps the loaf rise.
- Baking powder: Adds extra lift for a light texture.
- Salt: Balances the sweetness.
Wet Ingredients
- Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling!
- Ripe bananas: The riper, the sweeter and more flavorful. Brown speckled bananas are perfect.
- Granulated sugar: Adds sweetness.
- Brown sugar: Provides a deeper sweetness and hint of molasses.
- Vegetable oil: Keeps the bread moist.
- Eggs: Helps bind the ingredients together.
- Vanilla extract: Enhances the overall flavor.
Dietary Considerations
Here are a few ingredient swaps for different dietary needs:
- Gluten-free: Substitute all-purpose flour with a gluten-free 1:1 baking flour blend.
- Vegan: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) instead of regular eggs. You can also find vegan sugar alternatives.
- Dairy-free: Ensure your pumpkin pie spice doesn’t contain any milk derivatives. For added richness, try a dairy-free creamer in place of the oil.
- Nut-free: Skip any additions like walnuts or pecans, or swap with sunflower seeds for a similar texture.
Instructions
1. Get Started
- Preheat: Preheat your oven to 350°F (175°C).
- Prep the pan: Grease and flour a 9×5 inch loaf pan.
2. Whisk the Dry Ingredients
- Combine: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set this aside.
3. Mix the Wet Ingredients
- Cream together: In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until light and fluffy.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition.
- Blend in pumpkin and banana: Stir in the pumpkin puree and mashed bananas until fully combined.
- Vanilla: Add the vanilla extract and mix.
4. Combine and Bake
- Add dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix!
- Pour and bake: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and Enjoy!
- Cool slightly: Let the loaf cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Tips for the Perfect Loaf Texture and Flavor
- Ripe bananas: Use overripe bananas for the most sweetness and banana flavor.
- Accurate measuring: Measure your ingredients carefully for consistent results.
- Don’t overmix: Overmixing can make the bread tough. Mix until the ingredients are just combined.
- Test for doneness: Use a toothpick or cake tester to check if the center of the loaf is fully cooked.
- Add-ins: For extra flavor and texture, consider adding chopped nuts like walnuts or pecans, chocolate chips, or dried cranberries.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Don’t overmix the batter, as this can lead to a tough loaf.
- For a gluten-free loaf, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Get creative with add-ins like chopped nuts, chocolate chips, or dried fruit.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Dessert, Bread
