Nourishing Banana Pumpkin Spice Bread
Savor the warm, inviting flavors of our Nourishing Banana Pumpkin Spice Bread, a wholesome delight that brings comfort to your breakfast table or snack time. This delightful quick bread combines ripe bananas and creamy pumpkin puree, creating a moist, rich texture that is not only delicious but also packed with nutrients. With an enticing blend of spices—including cinnamon, ginger, and allspice—each slice promises a cozy aroma that fills your kitchen with a sense of home. Optionally enriched with wheat germ, walnuts, or grated zucchini, this versatile recipe is forgiving enough for any level of baker. Whether you choose to bake it as a loaf, muffins, or mini loaves, you and your loved ones are sure to enjoy this healthful treat that is brimming with Vitamin A and delightful flavors.
N/A
Servings
125
Calories
13
Ingredients
Ingredients
ripe bananas
2 (mashed)
canned pure pumpkin puree
1 cup (unsweetened)
canola oil
1/4 cup
eggs
2
pure vanilla extract
1 teaspoon
whole wheat flour
2 cups
Splenda sugar substitute or granulated sugar
2/3 cup
baking powder
1 teaspoon
baking soda
1/2 teaspoon
ground cinnamon
1 teaspoon
ground ginger
1/2 teaspoon
ground allspice
1/2 teaspoon
salt
1/2 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease a large loaf pan (approximately 8 1/2 x 2 1/2 x 2 1/2 inches) or line it with parchment paper for easy removal.
3
In a large mixing bowl, combine the mashed bananas, pumpkin puree, canola oil, eggs, and pure vanilla extract. Whisk together until everything is well blended and smooth.
4
In a separate medium bowl, mix the whole wheat flour, Splenda or granulated sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, and salt. Stir until the dry ingredients are evenly distributed.
5
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
7
Bake in the preheated oven for approximately 70 to 85 minutes, or until the top is deeply browned and a toothpick inserted into the center comes out clean.
8
Once baked, remove the bread from the oven and let it cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Enjoy your unique creation!
Nutrition Information
3.3g
Fat
20.8g
Carbs
1.7g
Protein
2.5g
Fiber
5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in this banana pumpkin spice bread?
The bread features a blend of ripe bananas and creamy pumpkin puree, flavored with cinnamon, ginger, and allspice.
What is the recommended oven temperature for baking this bread?
The oven should be preheated to 350°F (175°C).
How long does it take to bake the loaf?
The bread typically takes between 70 to 85 minutes to bake until a toothpick comes out clean.
Can I use a sugar substitute for this recipe?
Yes, you can use either 2/3 cup of Splenda sugar substitute or regular granulated sugar.
What type of pumpkin should I use?
The recipe calls for 1 cup of canned pure pumpkin puree, specifically the unsweetened variety.
What kind of flour is used in this recipe?
This recipe uses 2 cups of whole wheat flour for a more wholesome and nutrient-dense bread.
How many calories are in one serving of this bread?
Each serving contains approximately 125 calories.
What is the fat content per serving?
There are approximately 3.3 grams of fat per serving.
How much fiber is in each slice?
Each slice provides about 2.5 grams of dietary fiber.
Is there protein in this banana pumpkin bread?
Yes, there is approximately 1.7 grams of protein per serving.
What are the carbohydrate levels?
Each serving contains 20.8 grams of carbohydrates.
How many bananas are required?
You will need 2 ripe bananas, which should be mashed before mixing.
What type of oil is used in the batter?
The recipe requires 1/4 cup of canola oil.
How many eggs do I need?
This recipe uses 2 eggs.
What spices are included in the 'spice' part of the bread?
The spice blend consists of 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, and 1/2 teaspoon of allspice.
Can I add other ingredients like nuts or vegetables?
Yes, you can optionally enrich the bread with walnuts, grated zucchini, or wheat germ.
What size loaf pan should I use?
A large loaf pan measuring approximately 8 1/2 x 2 1/2 x 2 1/2 inches is recommended.
Can I bake this recipe as muffins instead of a loaf?
Yes, this versatile recipe can be baked as a standard loaf, mini loaves, or muffins.
How should I prepare the baking pan?
You should grease the pan or line it with parchment paper for easy removal after baking.
Should I mix the dry and wet ingredients together at once?
No, you should whisk the wet ingredients first, mix the dry ingredients separately, and then gradually fold the dry ingredients into the wet mixture.
Is it okay if the batter has lumps?
Yes, you should stir until just combined and be careful not to overmix; a few lumps are perfectly fine.
How do I check if the bread is done?
Insert a toothpick into the center of the bread; if it comes out clean, the bread is finished baking.
How long should the bread cool before removing it from the pan?
Let the bread cool in the pan for 10 to 15 minutes before transferring it to a wire rack.
Is this bread a good source of vitamins?
Yes, the recipe is noted for being brimming with Vitamin A, largely due to the pumpkin puree.
How much sugar is in each serving?
There is approximately 5 grams of sugar per serving.
Does the recipe use baking powder or baking soda?
It uses both: 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
What is the amount of vanilla extract used?
The recipe calls for 1 teaspoon of pure vanilla extract.
Is this recipe suitable for beginners?
Yes, it is described as a forgiving recipe suitable for any level of baker.
What is the sodium content?
The recipe uses 1/2 teaspoon of salt, though the specific milligram count per serving is not provided in the raw data.
What kind of texture does this bread have?
The combination of mashed bananas and pumpkin puree creates a moist and rich texture.