Banana Pumpkin Bread Recipe
Description:
Indulge in the delightful flavors of fall with this Banana Pumpkin Bread recipe, sourced from The Duck Smith House Bed & Breakfast. 🍌🎃 Perfect for any occasion, this recipe yields moist, flavorful loaves that make for a thoughtful gift or a delightful treat for yourself. You can even customize it by adjusting the banana or pumpkin quantities to suit your taste preferences!
- Cook Time: 50 minutes
- Prep Time: 10 minutes
- Total Time: 1 hour
- Servings: 18
- Yield: 3 loaves
- Category: Quick Breads
- Keywords: Breads, < 60 Mins, For Large Groups, Easy
Ingredients:
- 4 ripe bananas 🍌
- 1 cup canned pumpkin 🎃
- 3 eggs 🥚
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- 1 cup vegetable oil
- 4 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp salt
- 1/4 cup chopped walnuts
- 1 1/2 cup chopped pecans
Instructions:
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Puree bananas: Begin by pureeing the ripe bananas until smooth. You can use a blender or a food processor for this step.
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Mix wet ingredients: In a large mixing bowl, combine the pureed bananas with the canned pumpkin, eggs, sugar, and vanilla extract. Mix well until all the ingredients are fully incorporated.
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Incorporate oil: Gradually add the vegetable oil to the wet ingredients mixture, stirring continuously to ensure it is well combined.
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Add dry ingredients: Once the wet ingredients are thoroughly mixed, gradually incorporate the all-purpose flour, baking soda, cinnamon, allspice, and salt into the mixture. Mix until all the dry ingredients are evenly blended and there are no lumps.
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Prepare loaf pans: Grease either 5 small loaf pans or three standard-size loaf pans with butter or cooking spray. Ensure the pans are well-greased to prevent the bread from sticking.
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Fill loaf pans: Fill each prepared loaf pan approximately halfway with the batter. This ensures that the bread rises evenly as it bakes.
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Bake: Preheat your oven to 350°F (175°C). Depending on the size of your loaf pans, bake the bread for the specified time:
- For small loaves: Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- For standard loaves: Bake for 50-60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
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Cool and store: Once baked, remove the bread from the oven and allow it to cool in the loaf pans for a few minutes. Then, carefully transfer the loaves to a wire rack to cool completely. Once cooled, you can enjoy the bread immediately or store it for later.
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Freeze for freshness: To store the bread for an extended period, double-bag the cooled loaves in zip-lock bags, squeezing out as much air as possible before sealing. This will help maintain the freshness of the bread for longer durations.
Nutritional Information (per serving):
- Calories: 385.9
- Fat: 19.6g
- Saturated Fat: 2.5g
- Cholesterol: 27.3mg
- Sodium: 252.9mg
- Carbohydrates: 48.5g
- Fiber: 2.3g
- Sugar: 20.3g
- Protein: 6g
Tips for Success:
- Ripe bananas: Use bananas that are fully ripe for the best flavor and sweetness in your bread.
- Pumpkin puree: Canned pumpkin puree works perfectly in this recipe, providing a rich, moist texture.
- Mixing technique: Ensure thorough mixing of both wet and dry ingredients to achieve a uniform batter.
- Greasing pans: Properly greasing the loaf pans prevents the bread from sticking and ensures easy removal after baking.
- Checking for doneness: Use a toothpick inserted into the center of the loaf to check for doneness. If it comes out clean, the bread is ready.
- Storage: For longer shelf life, store the bread in the freezer, wrapped tightly to prevent freezer burn.
Enjoy the comforting aroma and irresistible taste of this Banana Pumpkin Bread, perfect for cozy autumn mornings or any time you crave a delightful homemade treat! 🍂🍞
