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Easy One-Bowl Pumpkin Banana Bread Recipe

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This easy one-bowl pumpkin banana bread combines the best of both squashes into a moist, tender loaf that tastes like fall. It’s forgiving, fast, and perfect for using up ripe bananas and leftover pumpkin purée.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil (avocado or canola)
  • 1 cup (240g) pumpkin purée (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup / 240g)
  • 1 teaspoon vanilla extract
  • ½ cup (90g) chocolate chips (optional)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ¼ cup (30g) dried cranberries (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. If not using parchment, grease pan with butter or nonstick spray and dust with flour.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  3. Add pumpkin purée, vegetable oil, eggs, and vanilla extract. Stir with fork or whisk until fully combined and glossy.
  4. Add granulated sugar and packed brown sugar. Stir until mostly dissolved, about 30 seconds.
  5. Sprinkle flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if using) over the wet mixture. Stir gently with a spatula or fork using a folding motion until no streaks of flour remain. Do not overmix.
  6. If using add-ins (chocolate chips, nuts, dried cranberries), fold them in gently with about 10 strokes.
  7. Scrape batter into prepared loaf pan, spread evenly, and tap pan gently on counter to release air bubbles.
  8. Bake for 50 to 60 minutes, starting to check at 50 minutes. Bread is done when a toothpick inserted into center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Remove from oven and cool in pan on a wire rack for 15 minutes.
  10. Lift bread out using parchment sling and cool completely on rack, about 1 hour, before slicing.

Notes

Don’t overmix the batter to avoid a tough loaf. Use room temperature ingredients for best texture. Check baking soda freshness by testing with vinegar. Rotate pan halfway through baking for even browning. Let bread cool completely before slicing to prevent gummy crumb. Bread stays moist for up to 3 days at room temperature in an airtight container. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, easy one-bowl recipe, fall baking, moist banana bread, pumpkin bread, quick bread, breakfast bread

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