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Best Easy One-Bowl Moist Pumpkin Banana Bread

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This one-bowl moist pumpkin banana bread combines pumpkin puree and ripe bananas for a super moist, tender loaf that’s perfect for bake sales, brunches, or a cozy snack. It’s forgiving, foolproof, and absolutely delicious.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 3 medium ripe bananas, mashed (about 1 cup or 240g)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado oil work too)
  • 1 teaspoon vanilla extract
  • ½ cup (90g) semi-sweet or dark chocolate chips (optional)
  • ½ cup (60g) chopped walnuts or pecans, toasted (optional)
  • ¼ cup (35g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper, leaving overhang on the sides for easy lifting.
  2. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps (about 1 cup).
  3. Add the pumpkin puree, eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk or stir with a spatula until combined and smooth.
  4. Add the granulated sugar and packed brown sugar. Stir vigorously for about 30 seconds until the sugars are dissolved and the mixture looks glossy.
  5. Directly on top of the wet mixture, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Do not sift.
  6. Fold the dry ingredients into the wet using a spatula, stirring gently until just combined. Stop as soon as no streaks of flour remain. A few small lumps are fine. Do not overmix.
  7. If using chocolate chips, nuts, or cranberries, gently fold them in with about 5-6 strokes.
  8. Pour the batter into the prepared loaf pan and smooth the top into an even layer. The batter will be thick.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  10. Cool the bread in the pan on a cooling rack for 10 minutes. Then use the parchment sling to lift it out and transfer to the rack to cool completely (about 1 hour) before slicing.
  11. Slice with a serrated knife and serve at room temperature. The bread is even more moist the next day.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to avoid gummy texture. The bread tastes even better on day two. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, one bowl, moist, easy, fall recipe, bake sale, breakfast bread

Find it online: https://piperplate.com/best-easy-one-bowl-moist-pumpkin-banana-bread/