Pumpkin Banana Bread

October 27, 2015 • Bread, Holiday

Pumpkin Bread Mediterranean Baby (3 of 9)Not tired of pumpkin yet this fall???  Then this pumpkin banana bread recipe is a great way to mix up a classic banana bread for the fall season.

It’s a quick bread, so it’s easy, and can also be made as muffins if you’re little ones prefer.  I like to make it at night and serve fresh the next morning. ( I actually love to bake at night so my kids can smell sweet aromas in the house while they’re falling asleep.  They often tell me they could smell me baking when they wake up the next morning.  I keep hoping little love winks like this will keep them close to home forever!!!)

P.S.  Since this recipe makes two loaves, I often use the left over pumpkin banana bread for french toast the next day!  Yum!! 


Pumpkin Bread Mediterranean Baby (2 of 9)


Pumpkin Banana Bread

Ingredients

  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 tsp. vanilla
  • 3 1/2 cups flour 1 tsp. salt
  • 2 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 3 1/2 cups flour
  • 2/3 cup water
  • 3 ripe bananas
  • 1 15 ounce can pumpkin

Instructions

Preheat the oven to 350 degrees.

In a large bowl or stand mixer, combine sugar, oil, eggs, and vanilla. Set aside.

In another large bowl, combine flour, salt, baking soda, and cinnamon.

Slowly add the flour mixture to the wet ingredients. Combine well. Beat in pumpkin and then bananas.

Pour batter evenly into two greased loaf pans.

Bake for 1 hour or until a toothpick inserted into the center comes out clean.

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One Response to Pumpkin Banana Bread

  1. Sheila says:

    I made this tonight, yum!

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