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Moist One-Bowl Pumpkin Banana Bread

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This easy one-bowl pumpkin banana bread combines ripe bananas and pumpkin puree for an incredibly moist, spiced loaf that’s perfect for fall mornings. Ready in under an hour with simple pantry ingredients, it’s a forgiving recipe that delivers comfort food at its finest.

Ingredients

Scale
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ⅓ cup vegetable oil (canola or avocado oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends of the pan.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  3. Add pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well-combined. Scrape down sides of bowl with a spatula.
  4. In a separate small bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Add dry ingredients to wet ingredients. Fold gently with a spatula until just combined (about 10-12 strokes). Do not overmix; a few small lumps are fine.
  6. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  8. Cool in pan for 10 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Do not overmix the batter to avoid a dense loaf. Measure flour correctly by spooning and leveling. Use room temperature ingredients for best results. For a gluten-free version, substitute 1:1 gluten-free baking flour blend. For vegan, use two flax eggs and coconut oil. Bread tastes even better the day after baking. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, one bowl banana bread, moist pumpkin bread, fall baking, easy quick bread, pumpkin banana loaf

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