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Easy Brown Sugar Pumpkin Banana Bread Recipe

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This Easy Brown Sugar Pumpkin Banana Bread is a moist, tender loaf that combines the rich sweetness of brown sugar with pumpkin and banana for a comforting fall treat. No mixer required, just a bowl and a spoon for a simple, delicious quick bread.

Ingredients

Scale
  • 3 medium overripe bananas (about 1 cup mashed)
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (200g) packed brown sugar (light or dark)
  • 1/3 cup (75g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Optional: 1/2 cup chopped walnuts, pecans, chocolate chips, or dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth (a few lumps are fine).
  3. Add pumpkin puree, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Stir with a wooden spoon or spatula until well combined.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. If using mix-ins, stir them into the flour mixture.
  5. Pour the dry ingredients into the wet ingredients. Stir gently just until no streaks of flour remain; do not overmix. A few lumps are okay.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 55-65 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  8. Cool in the pan on a wire rack for 15 minutes. Then lift the bread out using the parchment paper handles and transfer to the rack to cool completely before slicing.

Notes

Do not overmix the batter to avoid a dense loaf. Use room temperature ingredients for best results. Let the bread cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, substitute melted coconut oil or vegetable oil for butter.

Nutrition

Keywords: pumpkin banana bread, brown sugar banana bread, easy banana bread, fall banana bread, pumpkin bread, banana bread recipe

Find it online: https://lirafood.com/easy-brown-sugar-pumpkin-banana-bread-recipe/