Two favorite quick breads come together in this healthy pumpkin banana bread recipe. Pumpkin puree and mashed banana add sweetness to help cut down the amount of added sugar while ensuring this 100-percent whole-wheat loaf stays moist and tender. Source: EatingWell.com, August 2018

Carolyn Casner
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

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  • Whisk flour, cinnamon, baking powder, baking soda and salt together in a medium bowl.

  • Whisk pumpkin puree, mashed banana, brown sugar, butter, orange juice, eggs and vanilla together in a large bowl. Add the dry ingredients and stir with a wooden spoon until just combined. Fold in chocolate chips, if using.

  • Transfer the batter to the prepared loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool for at least 20 minutes more before slicing.

Tips

To make ahead: The loaf will keep, well wrapped, at room temperature for up to 4 days or in the freezer for up to 4 months.

Nutrition Facts

155 calories; 4.7 g total fat; 2.7 g saturated fat; 41 mg cholesterol; 155 mg sodium. 122 mg potassium; 26.4 g carbohydrates; 1 g fiber; 13 g sugar; 3.5 g protein; 3358 IU vitamin a iu; 4 mg vitamin c; 10 mcg folate; 37 mg calcium; 3 mg iron; 9 mg magnesium; 11 g added sugar;

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
10/14/2019
Agree with the other review that the finished product lacked something. I added extra cinnamon and it's still pretty bland. I'm going to add a little icing glaze to perk it up but will not make again. Read More
Rating: 5 stars
09/30/2018
I adored this recipe. Because I don't care for chocolate in savory baked goods I omitted that ingredient. The recipe was easy to make came out perfectly baked and had lots of flavor layers to appreciate. I plan to make this again! Read More
Rating: 4 stars
09/25/2018
It was very good - but lacking something... The batter was delicious - buttery and a nip of salt; it just didn't taste as good after baking. I added golden raisins soaked in the OJ. Soaked dried cranberries and certainly nuts might help. I think the spicing was a little bland. With pumpkin creations there's usually more than just cinnamon. Maybe a teaspoon of commercial pumpkin pie spice? I probably won't make it again without some changes. Of course I do have enough left over pumpkin puree to try again pretty soon.... Update: After being refrigerated overnight I liked it a lot more! The raisins despite having been soaked in the OJ seemed plumper after refrigerating. I'll add extra spicing but now truly a 5! Read More
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