Pumpkin Banana Bread Recipes

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.

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!

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).

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 9x5-inch loaf pans.
• Mix flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together in a large bowl. Mix pumpkin puree, applesauce, eggs, and bananas together in another bowl. Add pumpkin mixture to the flour mixture, mixing until well blended. Pour batter evenly into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

Steps:

• Preheat oven to 350.
• In large bowl combine brown sugar, butter, and eggs. Mix until mixture is light and fluffy, approximately 1 to 2 minutes.
• Add pumpkin and bananas, mix well, approximately 1 to 2 minutes.
• Add remaining ingredients, except chocolate chips,mix until just moistened, approximately 1 minute.
• Stir in chocolate chips.
• Pour into 4 greased 5 1/2 x 3 inch mini loaf pans.
• Bake for 40 to 50 minutes or until knife inserted comes out clean.
• Cool five minutes and remove from pans.
• * 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each of nutmeg and cloves can be substituted for 1 1/2 teaspoons pumpkin pie spice.
• Tip: One greased 9x5 loaf pan can be substituted for mini loaf pans. Increase baking time to 65 to 75 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3-inch loaf pans with 2 teaspoons butter.
• Mix flour, sugar, walnuts, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl. Cube 2 tablespoons butter into the bowl.
• Whisk pumpkin puree, vegetable oil, eggs, banana, and honey together in a bowl until smooth. Fold in flour mixture just until blended. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
• Mash bananas into a paste in a large bowl. Add pumpkin pie mix, flour, brown sugar, butter, eggs, baking soda, and salt; beat with an electric mixer until creamy. Pour into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.

Steps:

• Preheat oven to 350 degrees.
• Coat 2 standard loaf pans with cooking spray.
• In a food processor, combine the pumpkin puree, bananas, vanilla and eggs.
• Process until smooth, scraping down the sides as needed.
• Add the flour, rolled oats, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice.
• Process until thoroughly blended, about 30 seconds, stopping to scrape the sides as needed.
• Transfer the batter to the prepared loaf pans.
• Bake for 45-50 minutes.
• Upon removal from pans, let cool completely before slicing.

Steps:

• Heat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick cooking spray. In a large bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
• In another large bowl combine eggs, mashed banana, pumpkin, sugar, and butter. Add egg mixture to flour mixture. Stir just until combined, batter will be lumpy. Pour batter into loaf pan.
• Bake for 55 to 60 minutes or until deep golden brown, or until bread passes the toothpick test. Let cool.
• For cream cheese topping, combine cream cheese, powdered sugar and pumpkin pie spice in a medium bowl. Mix well and spread over warm pumpkin banana bread. Let cool completely before slicing. Garnish with additional pumpkin pie spice if desired.

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.

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.