This easy quick bread marries the autumn flavor of pumpkin with the tropical flavor of bananas. Use canned pumpkin puree or your own homemade. The walnuts are optional, or feel free to substitute your favorite nuts. The glaze is also optional. It is perfectly fine au naturel or dust the top with powdered sugar. I love this bread for breakfast, lightly toasted with lots of butter.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
Yield: 2 loaves
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 1-1/2 cups (about 14 ounces) mashed pumpkin puree (canned or homemade – not pumpkin pie filling)
- 1-1/2 cups (3 to 4 large) ripe mashed bananas
- 1-1/2 cups (12 ounces) vanilla yogurt
- 1/2 cup vegetable oil
- 4 large eggs
- 3/4 cup granulated white sugar
- 3/4 cup brown sugar, packed
- 1 cup (about 6 ounces) chopped walnuts, optional
Preheat oven to 350 degrees F. Grease and flour 2 9-inch loaf pans.
Divide batter between the 2 prepared loaf pans. Bake for about 55 minutes, until toothpick inserted in the center comes out clean.
Let pumpkin banana bread loaves cool for 15 minutes in the pan on a rack or trivet, then remove from the pans and let cool completely to room temperature before slicing to serve.
Yield: 2 loaves
Whisk 2 to 3 Tablespoons of heavy cream or milk into 1 cup powdered sugar to a drizzling consistency. Spoon into a zip-top bag, squeeze out the air, and seal. Snip off one small corner of the bag and use as a pastry bag to drizzle the cooled pumpkin banana bread with the glaze.