All of us could use a little bit of sweetness these days, especially being in the middle of all of the chaos happening from COVID 19 around the world. So with that, and along with everyone that seems to be baking like crazy these days, I was in search of a recipe using pumpkin puree as I had some left over from earlier this week when I made pumpkin squares. I came across a recipe from Pinterest, from The Pioneer Women https://thepioneerwoman.com/food-and-friends/pumpkin-banana-bread/ which had all of the ingredients I had in my pantry so I gave it a try. I’m so glad I did because it’s simple, so tasty, and more importantly kid approved. (probably because I added chocolate chips) I also thought this would be a nice treat for my brother as it was his birthday, but did not realize he doesn’t like anything pumpkin. How did I not know that?!?!
Now for that delish recipe.
- 3 cups Unbleached All-purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Baking Powder
- 1-1/2 teaspoon Cinnamon
- 3/4 teaspoons Ginger
- 1/2 teaspoon Cloves
- 1/4 teaspoon Freshly Grated Nutmeg
- 1 cup Granulated Sugar
- 1/2 cup Lightly Packed Light Brown Sugar
- 2/3 cups Vegetable Oil
- 3 Eggs
- 1 cup Canned Pumpkin Puree
- 1 cup Mashed Ripe Banana
- 1 cup nuts of your choice
- 1 cup chocolate chips
Preheat oven to 350ºF. Grease two loaf pans (or use parchment paper for easy removal) (8×4 or 9×5).
Mix flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in nuts and chocolate chips.
Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans.
Serve warm or at room temperature. Wrap bread in foil to store.