Philly-Style Pumpkin Banana Bread recipe

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Ingredients

2 teaspoons unsalted butter, softened
3 ½ cups all-purpose flour
3 cups white sugar
½ cup toasted walnuts
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
2 tablespoons butter
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
½ banana, mashed
2 tablespoons honey

Nutrition Info

447.5 calories
carbohydrate: 64.4 g
cholesterol: 51.6 mg
fat: 19.8 g
fiber: 2 g
protein: 5.4 g
saturatedFat: 3.7 g
servingSize: -
sodium: 468.3 mg
sugar: 41.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3-inch loaf pans with 2 teaspoons butter.

  2. Mix flour, sugar, walnuts, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl. Cube 2 tablespoons butter into the bowl.

  3. Whisk pumpkin puree, vegetable oil, eggs, banana, and honey together in a bowl until smooth. Fold in flour mixture just until blended. Pour into the prepared loaf pans.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 5 minutes, invert onto a wire rack to cool completely.

Recipe Yield

2 7x3-inch loaf pans

Recipe Note

Amazing pumpkin bread with a little South Philly spin. Moist inside, crunchy outside, and bursting with flavor!

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