Why Make This Recipe
Pumpkin Pecan Banana Bread is a delightful blend of flavors that brings the warmth of autumn right into your kitchen. It combines the sweetness of ripe bananas with the earthy notes of pumpkin and the crunch of pecans, making it a perfect treat for breakfast, snacks, or dessert. This recipe is easy to follow, and you’ll love how the aroma fills your home while it bakes. Plus, it’s a great way to use up ripe bananas!
How to Make Pumpkin Pecan Banana Bread
Ingredients
- 1/2 cup butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 medium or 1 large banana
- 1/2 cup pumpkin puree
- 1 1/2 tsp vanilla extract
- 1/4 cup cinnamon sugar
- 1/3 cup chopped pecans
Directions
- Preheat the oven to 350°F (175°C) and grease one 9×5 inch pan.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time, beating well after each addition. Set this mixture aside.
- In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, allspice, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Set aside.
- Mash the bananas with a fork, then mix in the pumpkin puree and vanilla extract.
- Add the banana-pumpkin mixture to the batter and mix until fully combined.
- Pour the batter into the greased pan, then sprinkle it with cinnamon sugar and chopped pecans.
- Bake for 30 minutes at 350°F, then reduce the oven temperature to 325°F and bake for an additional 15-20 minutes or until a cake tester comes out clean with a few moist crumbs.
- If the top of the bread is getting too dark, cover the pan loosely with aluminum foil and let it finish baking.
- Allow the bread to cool in the pan before slicing. Enjoy!
How to Serve Pumpkin Pecan Banana Bread
Pumpkin Pecan Banana Bread is delicious on its own, but you can also serve it warm with a pat of butter on top. It pairs nicely with a cup of coffee or tea. For a special treat, consider drizzling some honey or maple syrup over each slice.
How to Store Pumpkin Pecan Banana Bread
Store any leftover Pumpkin Pecan Banana Bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for about a week. For longer storage, wrap it tightly in foil or plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
Tips to Make Pumpkin Pecan Banana Bread
- Ensure your bananas are very ripe for the best sweetness and flavor.
- Add more pecans if you love a crunch or try adding chocolate chips for a sweet twist.
- If you want a spicier flavor, increase the spices slightly to suit your taste.
- Make sure not to overmix the batter to keep the bread light and fluffy.
Variations
For a different take on this recipe, you can try adding dried fruits like cranberries or raisins, or you could substitute walnuts for pecans. You can also experiment with different spices, like cardamom or cloves, to further enhance the flavor.
FAQs
1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe, just make sure it’s pure pumpkin and not pumpkin pie filling.
2. Can I make this recipe vegan?
Yes, you can substitute butter with a vegan butter alternative and use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water per egg) instead of regular eggs.
3. How can I tell when the bread is done baking?
A cake tester or toothpick should come out clean with just a few moist crumbs when inserted into the center of the bread. If it’s too wet, let it bake a little longer.
4. Can I double the recipe?
Absolutely! Just double the ingredients and use two pans to bake at the same time, or bake in batches.