Spiced Banana Pumpkin Bread

This recipe is the result of a happy mistake! I had run out of a few ingredients after already starting this recipe and started substituting. The result was SO amazing I had to try this “accident” again to see if I could recreate it on purpose, and it turned out exactly the same.

The main changes were adding a ripe banana, because I didn’t have enough pumpkin and adding brown sugar because I ran out of white. The banana gives moisture, sweetness and complexity of flavors. The brown sugar makes the edges of the bread a little extra crispy and chewy. It’s SUCH a great recipe, I hope you try it!!

It will make a LOT – so if you want to half the recipe, feel free. And I included a modification if you want to make this into muffins instead of a loaf.

I hope you enjoy this bread as much as my family and I have.


Spiced Banana Pumpkin Bread

3 1/2 Cup Flour
2 tsp. Baking Soda
2 tsp. Salt
1 tsp. Baking Powder
1 tsp. Ground Nutmeg
1 tsp. All Spice
1 tsp. Cinnamon
1/2 tsp. Cloves
2 1/2 Cup White Sugar
1/2 Cup Brown Sugar
1 Cup Oil
4 Eggs
1 tsp. Vanilla
1 Can Pumpkin Puree
1 Ripe Banana
2/3 Cup Water

Whisk together flour, baking soda, salt, baking powder and spices. In a separate bowl, use a mixer to combine both sugars, oil, eggs and vanilla. Mix the pumpkin and ripe banana into the sugar and oil mixture. Add the flour mixture into the wet ingredients alternating with the water until everything is combined. Grease two 8×8 square pans and split the batter equally between the two. Bake at 350 degrees for 60 minutes. (this batter can also work as muffins, you will have to keep any eye on the bake time, somewhere between 30-40 minutes should be ok)

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