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Banana pumpkin bread recipe with less sugar, coconut oil, healthier flours and pumpkin pie spices. Make mini-loaves or full size (I like to make mini-loaves and freeze).

Pumpkin banana bread recipe

Merriment Design
Delicious spicy better-for-you pumpkin banana bread recipe with pumpkin pie spice (cinnamon, nutmeg, ginger, allspice and cloves).
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Quick bread
Servings 6 mini loaves

Ingredients
  

  • 1 15- ounce can pumpkin
  • 1/2 cup mashed ripe banana 1 large
  • 1-1/3 cups sugar
  • 2/3 cup coconut oil or butter if you wish
  • 4 eggs
  • 1-1/2 cups unbleached all-purpose flour
  • 1-1/2 cups spelt flour ok to sub with all-purpose or wheat flour
  • 1/3 cup teff flour ok to sub with all-purpose or wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 ground allspice
  • 1/4 ground cloves
  • 2/3 cup almond milk or water
  • 3/4 cup chopped pecans or walnuts toasted (optional)

Instructions
 

  • Grease the bottom and 1/2 inch up sides of two 9x5x3-inch loaf pans (or 1 loaf pan plus three mini-loaf pans, or 6 mini-loaf pans), set aside.
  • In a large bowl, combine flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg, allspice, and cloves.
  • In a large mixing bowl, beat sugar and coconut oil with an electric mixer on medium speed until combined. Add eggs, one at a time, beating well after each addition.
  • Alternatively add flour mixture and the almond milk (or water) to sugar mixture, beating after each addition just until combined.
  • Beat in pumpkin and banana. Stir in nuts (optional).
  • Spoon batter into prepared pans. Bake in a 350 degree oven, 20-30 minutes for the mini-loaf pans and 50 to 60 minutes for the loaf, or until a wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing, if you like.