If you’re looking for just a classic Pumpkin Bread recipe, I have the BEST recipe for that too. If you have visited Kroll’s Korner you may have noticed that I like baking with bananas: from rum banana bread and cinnamon banana bread to banana bread cookies and banana chocolate chip bars, there is something for everyone to love. But Fall is the perfect time of year to crank up the oven and get creative with pumpkin recipes! I like using pumpkin puree because it is simply steamed and pureed pumpkin and nothing else. No added sugar and since it is filled with vitamins, minerals and antioxidants pumpkin puree is a healthy addition to my fall recipes. Finally, lightly dust the maple glaze with a pinch more of the pumpkin pie spice and sugar, and with one bite of my Pumpkin Banana Bread you are ready for cozy sweaters, snuggly blankets and warm fires.
Why this recipe works
My Pumpkin Banana Bread is very easy to make. Stays moist for days! I will never stop loving this recipe! It is the quintessential quick bread; no yeast, no proofing, no rising, no needing required Once it cools, it freezes well. You can freeze the whole loaf, or individual slices. The best comfort food. The natural sweetness from the overripe bananas mixed with pumpkin puree and warm spices bring all those childhood memories rushing back to comfort you. Pumpkin Banana Bread is a great grab-and-go quick breakfast, snack, dessert, or holiday hostess gift.
Unsalted butter: Leave the butter on the kitchen counter for 30 minutes to an hour. Just remember that the temperature of your kitchen will determine the time it takes to soften your butter. Dark brown sugar: Packing brown sugar is all about how exacting we should be when baking, so don’t skip this step. When you pack the brown sugar you press out all of the air pockets ensuring that your measurements are corrent, and that you get the right amount of sweetness in your bread. Eggs: Set your eggs on the kitchen counter when you are softening the butter so they will be at room temperature too. Pumpkin puree: I like the ease of using 100% canned pumpkin puree. If you want to make your own pumpkin puree, go for it! And unlike pumpkin pie filling, it has no sugar. Overripe bananas: For the sweetest flavor, choose bananas that are covered all over in brown spots and smell very fragrant. These are signs that the banana is fully ripe. You can even use the bananas that have turned black with maybe just a few spots. But if the bananas start leaking fluid, or the banana itself is black, toss them out. Vanilla extract: Keep Vanilla Extract in a cool, dry place that is away from the oven. When stored properly Vanilla Extract will last up to 5 years after opening. All purpose flour: All purpose flour gives the bread structure. Spooning the flour prevents the flour from being packing, and having too much flour in the recipe. Pumpkin pie spice: This spice is a combination of your favorite autumn spices: Cinnamon, Allspice, Nutmeg, Ginger and Cloves Baking soda: This leavener helps the bread rise. Salt: Kosher Salt is my go to since it’s unique texture enhances the wonderful flavors in my Pumpkin Banana Bread. Cinnamon: to keep the spices full and flavorful, I like to add just a ¼ teaspoon more of ground cinnamon.
