Pumpkin Banana Bread

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Banana Bread-- it wears many hats.  There is the basic banana bread, then there is the chocolate version, the peanut butter, the tropical, the one with nuts, and so on.  But this one is putting on its Fall cap and taking a walk through the autumn leaves.  This is banana bread with the flavors and spices of Fall.  

Enjoyed for breakfast with a slathering of butter or a toasted slice for an after school snack, this loaf is moist, tender, and bakes up beautifully with a nice dome.  From the original recipe, I increased the amount of sugar and used some brown sugar for a deeper, sweet flavor.  I added vanilla and a splash of white vinegar, like I do in my regular banana bread, for a bright, clean banana flavor.  Not only is this a tasty spin on banana bread, but it just so happens to be low-fat.  Just a quarter cup of oil, one egg, and two egg whites is all that is called for.  I am not one to seek out low-fat recipes, but a recipe like this might be needed before we loosen up our belts for the upcoming holiday eats and treats!

Pumpkin Banana Bread (Low-fat)
makes one (8 1/2 x 4 1/2-inch loaf)

1 medium very ripe banana, mashed (I put mine through a potato ricer)
1 cup pumpkin purée, homemade or canned
1/4 cup canola oil
1 extra large egg
2 extra large egg whites
1/2 cup packed light brown sugar
1/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
1/2 teaspoon distilled white vinegar

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch freshly grated nutmeg

Preheat oven to 350º F.  Spray a 8 1/2 x 4 1/2-inch baking pan with non-stick baking spray; set aside.

In a large bowl, combine the banana, pumpkin, oil, egg, egg whites, sugars, vanilla, and vinegar.  Using a hand held mixer, beat on low speed until smooth and thoroughly combined.

In a separate medium bowl, whisk together the flour, baking powder, soda, salt and spices.  Using a rubber spatula, fold the wet ingredients into the dry just until combined.

Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 45-60 minutes.  Place the loaf on a wire rack to cool for 10 minutes.  Invert the loaf onto the rack and cool completely.  Enjoy!

Source: Adapted from About.com


  1. This recipe combines two of my favorite quick breads... I never would have thought to put them together but this sounds fantastic. Bookmarking this to try soon.

  2. I love that this is low fat. I know that banana can be fattening if taken too much. It is great that it can be incorporated in a bread recipe which can be included in a lightweight diet. We have leftover pumpkin puree, who doesn't? So this bread recipe is really perfect! Great post!

  3. Love this combination, Nicole - I never would have thought of putting pumpkin and banana together but it's a brilliant idea and I do love that it's low fat! Thanks, Chris

  4. Hmmmm... bread ish? cake 'ish? The texture looks just right....

  5. You're picture is wonderful! Do you mind me asking what lens you used?

  6. Jaclyn-
    Thank you! This picture was taken with a Canon 50mm 1.4 lens.

  7. sounds like a great take on banana bread!

  8. I loved this!! Used the same number of large eggs (this is what I usually have), coconut oil, and eliminated the white sugar. SOOO good! Sliced and wrapped for the freezer makes a quick grab for breakfast. Loved it toasted, too! Making recipe copies for friends now:) Thanks!

  9. Hi! I made this two days ago, and so many things went wrong, so could you please help me? The bread turned out way too dense/hard, the crust was literally leather, and the inside wasn't done even after an hour and a half..I substituted the egg parts with 2 eggs, subbed the oil with 1/3 cup of yogurt, and omitted the vinegar. Was it because my substituting made the batter too wet? (My mom made this since she won't let me bake anything until college apps are over LOL :( then again she doesn't listen to recipes well so..) My mom added some extra flour to compensate I think..3 cups maybe? Please help me, I really want to make this; yours look so amazing!! Thank you!

    1. When the recipe is deviated from to such an extent, I can't say with any confidence where it all went wrong. If the recipe is followed, you should get better results.


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