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Cozy One-Bowl Banana Pumpkin Bread: Easy Fall Recipe

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This one-bowl banana pumpkin bread started as a pantry accident but has become a fall favorite. It’s moist, tender, and filled with warm spices, combining the best of banana bread and pumpkin bread in one easy recipe.

Ingredients

Scale
  • 3 medium or 2 large ripe bananas, mashed (about 1 cup)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • ⅓ cup vegetable oil (or canola or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour (or half whole wheat pastry flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. You should have about 1 cup.
  3. Add pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract to the bowl. Whisk until well combined and smooth.
  4. In a separate small bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Add the dry ingredients to the wet ingredients all at once. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  6. Pour batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes. At 30 minutes, check the top; if browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let bread cool in the pan on a wire rack for 15 minutes. Then lift out using parchment overhang and transfer to the rack to cool completely before slicing.

Notes

For best texture, use very ripe bananas with brown spots. Overmixing leads to tough bread; fold gently. If bread seems too wet in the center after baking time, cover with foil and bake 5-10 more minutes. Flavors deepen after the first day. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: banana pumpkin bread, one-bowl recipe, fall baking, quick bread, easy banana bread, pumpkin bread, dairy-free, comfort food

Find it online: https://lenatable.com/cozy-one-bowl-banana-pumpkin-bread-easy-fall-recipe/