BANANA PUMPKIN BREAD
This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!
Provided by matzahball
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
- In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
Nutrition Facts : Calories 327.9 calories, Carbohydrate 55.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 258.1 mg, Sugar 29.6 g
PUMPKIN BANANA BREAD
We love pumpkin bread and banana bread, so why not combine them. I was experimenting the other day, came up with this recipe. Wife and kids loved it.
Provided by RHOS6577
Categories Breads
Time 1h20m
Yield 1 loaf or 9 muffins, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Butter and flour a loaf pan or a jumbo muffin tin (holds 9 muffins).
- In a mixing bowl, cream together the sugar and the butter. One at a time, add the eggs. Add the bananas and pumpkin. Mix until everything is well combined.
- In a second bowl, sift together the baking soda, salt, four and spice. Mix the moist ingredients into the dry ingredients. Pour the batter into the loaf pan or muffin tins. Bake in the oven one hour to 1 hour 12 minutes. Cover with aluminum foil if/when turns brownish. Done when toothpick inserted in the middle comes out clean.
- (NOTE: If wish to just make banana bread, omit the pumpkin, add one additional banana, omit the spice, follow directions as is).
MOIST BANANA PUMPKIN BREAD
The best recipe I've found to get that wonderful, dense, moist banana bread with a hint of pumpkin spice. I've made many banana bread recipes, and after tweaking them here and there came up with this one that every asks for again and again.
Provided by 1029111
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Mix together sugars, oil and eggs.
- Add mashed banana, pumpkin, and milk (or yogurt).
- Mix dry ingredients together. Slowly add to wet ingredients, mixing as you go.
- Add nuts if desired.
- Pour into a greased loaf pan, leaving about an inch of room at the top.
- Bake in preheated oven for 60-70 minutes or until a knife inserted in the middle comes out clean. Cool on wire rack. Enjoy!
PUMPKIN BANANA BREAD
The combination of ripe bananas and creamy pumpkin puree is a match made in heaven. The dynamic duo provides a perfectly moist, tender, not-too-sweet spiced quick bread that can be enjoyed all year long.
Provided by Food Network Kitchen
Time 3h45m
Yield makes 2 loaves; 12 to 16 servings
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F. Line two 9 by 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the longer sides, then spray with nonstick cooking spray.
- Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mash the bananas in a large bowl with a potato masher or fork until smooth, then whisk in the eggs, sugar, pumpkin puree, oil, sour cream and vanilla until smooth and combined. Add the flour mixture to the banana mixture, then stir the batter together with a rubber spatula until just combined (it's ok if there are a couple small lumps).
- Divide the batter evenly between the two prepared loaf pans, smoothing out the top with a spatula. Top each loaf with 3 tablespoons of pepitas. Bake in the center of the oven until a toothpick inserted in the center of each loaf comes out clean and each loaf reaches an internal temperature of 200 to 205 degrees F, 60 to 75 minutes.
- Let cool in the pans for 15 minutes, then use the parchment paper overhang to remove each loaf from the pan. Let cool completely on a wire rack, about 1 1/2 hours.
THE BEST PUMPKIN BREAD
This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
- Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
- Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
- Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.
PUMPKIN BANANA BREAD
Moist flavorful pumpkin banana bread.
Provided by Linda Massey Hetherington
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- Mix sugar, pumpkin puree, flour, mashed bananas, oil, eggs, baking soda, nutmeg, cinnamon, allspice, and cloves together in a large bowl. Pour in water slowly, mixing until batter is well blended.
- Divide batter between prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes; turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 52.9 g, Cholesterol 37.2 mg, Fat 12.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 195.7 mg, Sugar 33.1 g
MOIST PUMPKIN BREAD
VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby's brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It's best served after it has mellowed for one day. A family favorite.
Provided by Seasoned Cook
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
- In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
- Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
- For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
- Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.
MOIST PUMPKIN BREAD
"This pretty quick bread is the only thing my kids will eat when they don't feel good," writes Tammy Neubauer from Ida Grove, Iowa.
Provided by Taste of Home
Time 1h
Yield 3 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
GLUTEN FREE PUMPKIN BANANA BREAD
This bread is so moist, you'd never know it's gluten free! The recipe is based off of Shelley Albeluhn's Banana Banana Bread recipe here on Zaar.
Provided by DreamoBway
Categories Quick Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Lightly grease 9 x 5 loaf pan.
- In large bowl, combine the flour, baking soda and salt.
- In separate bowl, cream together butter and brown sugar.
- Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
- Stir banana mixture into flour mixture; stir just to moisten.
- Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
- Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 151.8, Fat 8.6, SaturatedFat 5.2, Cholesterol 51.3, Sodium 285.9, Carbohydrate 18.3, Fiber 1, Sugar 15.6, Protein 1.5
WHOLE GRAIN PUMPKIN-BANANA BREAD
You like banana bread, right? How about pumpkin bread? This dense, moist, 100% whole wheat bread combines those two flavors in one tasty loaf. Note: Using a scant cup (7 1/2 ounces) pumpkin is fine; that way, you can get two recipes out of a single 15-ounce can of puree.
Provided by Annacia
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F Lightly grease an 8 1/2" x 4 1/2" loaf pan.
- In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla.
- Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
- Mix in the nuts, if you're using them.
- Spoon the batter into the prepared pan. Sprinkle the top of the loaf with Demerara sugar, if desired. Allow the batter to rest for 15 minutes, uncovered.
- Bake the bread for 55 to 70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
- Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.
Nutrition Facts : Calories 3055, Fat 146.2, SaturatedFat 65.9, Cholesterol 616, Sodium 4097.6, Carbohydrate 423.9, Fiber 32.5, Sugar 254.8, Protein 46.6
PUMPKIN BANANA BREAD
I came across these loaves in a local newspaper about 10 years ago, and I still make this pumpkin banana bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. -Linda Wood, Roanoke, Virginia
Provided by Taste of Home
Time 50m
Yield 5 mini loaves(6 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts. , Pour into five greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN BANANA ZUCCHINI SPICE BREAD
I've been working on perfecting this recipe for a few years. If my family & extended family's picky toddlers & even pickier teens who'll literally LIVE on it while it lasts are any indication... then by goodness I think I've got it! So easily interchangeable with whatever you have on hand. Ex: Pumpkana; Nanacchini; Zumpkin... I have no end of fun inventing names for various mixes lol & of course you can always use just pumpkin, just bananas, etc.
Provided by Ozarkldy
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 24-30 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Don't be afraid to leave the mixer in the cupboard! I always stir this up by hand w/ no trouble & I have rheumatoid arthritis.
- In large mixing bowl combine: eggs, milk, oil, applesauce, butter, sugars, pumpkin etc., vanilla. I usually give each ingredient a good stirring before adding the next one. Mix well.
- In separate bowl combine & mix dry ingredients. If you don't have a flour sifter, hold a whisk over measuring cup & sprinkle flour above it. It makes SO much difference to sift your flour. If you simply cannot do it, then cut flour back about 1/4 cup. Gradually add flour mix to first mixing bowl & beat together until smooth.
- Grease & flour 2 loaf pans & evenly divide batter among them. Bake for 50-60 minutes until toothpick test comes out clean. Allow to cool 15-20 minutes (If you can wait that long!) and invert pans to rack to complete cooling. You'll likely need to run knife around edges & tap or even bang on the bottom a bit to remove.
- Slice & Serve. Because it is such a moist bread, I always bag the 2nd loaf & hold it in the fridge until we finish the 1st loaf, just to guard against spoilage. I've heard it freezes lovely as well, but I've never made enough that it lasted long enough for me to try.
- Note: This will be my first try at posting a recipe, though I've been lurking & gleaning marvelous ones for ages on here. I'm from that sect of guard your recipes or don't give exact instructions, lol -- however, it occurred to me it was time to share back -- hope you all enjoy! -Oz.
Nutrition Facts : Calories 255.5, Fat 9.6, SaturatedFat 3.4, Cholesterol 41.9, Sodium 271, Carbohydrate 40.2, Fiber 0.7, Sugar 26.1, Protein 3
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