Pumpkin Pecan Banana Bread
This pumpkin pecan banana bread is the perfect quick bread to make during the fall! It’s everything you love about banana bread with a delicious fall twist!
I wish my creativity wasn’t always elusive, but the truth is, most days it is. I spend a lot of time waiting for a grand recipe idea to come to me. Every once and a while though, there will be a day when my creativity just flows and I get all sorts of great ideas. Let’s take the day I figured out how to make pumpkin puree in the Crock-Pot for example! Now, that was a great day!
Well, today was another one of those days where I had a decent amount of creativity. Woo! Since I’ve been feeling fall-festive and since it’s
almost pumpkin season, I’ve been adding my pumpkin puree to all sorts of tasty recipes, which inspired me to add some to my banana bread and make a pumpkin/banana bread.
If you’ve followed this blog for any amount of time now, you know that I make traditional banana bread often; seriously, I make it almost every week at least! I just hate to throw away rotten bananas (and we are some banana bread eatin’ fools).
Since I was having a good creative day, it seemed like the perfect time to experiment with my banana bread recipe(s). So, I added some of my homemade pumpkin puree, some pumpkin pie spices, and some chopped pecans to my usual recipe and what I ended up with was nothing short of amazing! Bum, ba, ba, bum! I give you my new pumpkin pecan banana bread!
This pumpkin pecan banana bread is literally the bomb! Jay said it’s probably the best banana loaf I’ve ever made! Winner! The pumpkin and spices are subtle, which I love; just a little hint of fall. And the bread itself is super soft with a nice crispy crust. It’s not overly sweet or overly banana-y (yes, that’s totally a thing – haha). It’s fall perfection, really. I find that it pairs perfectly with a cup of coffee on a
crisp fall morning!
Pumpkin Pecan Banana Bread
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 cup pumpkin
- 1 tsp vanilla
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1-1/2 cups white whole wheat flour
- 1/2 cup chopped pecans
- 3 overly ripe mashed bananas
- Preheat oven to 350 degrees and grease loaf pans (I used the Wilton 4 mini loaf pan).
- In a large bowl, cream butter and sugar together.1/2 cup butter, 1 cup sugar
- Add egg, pumpkin, and vanilla and mix well.1 egg, 1 cup pumpkin, 1 tsp vanilla
- Stir in the baking powder, baking soda, salt, cinnamon, and ginger and mix well.1/2 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp sea salt, 1 tsp cinnamon, 1/2 tsp ginger
- Slowly add the flour in batches and mix until combined.1-1/2 cups white whole wheat flour
- Fold in pecans and mashed bananas.3 overly ripe mashed bananas, 1/2 cup chopped pecans
- Pour batter into prepared loaf pans or muffin tins.
- Bake for 30-35 minutes, rotating halfway through.
Looking for other tasty pumpkin recipes? Try these pumpkin snickerdoodles or this pumpkin pie oatmeal!
Kristine is a self-taught cookie baker and photographer. She's passionate about finding time for everything and making baking, crafting and homemaking simple. More...
Now that it’s almost fall I am so excited to dive into pumpkin and pumpkin spices! Banana bread is one of our faves here at home! Looking forward to trying this out! 🙂
Me too, Joyce me too! I cannot wait! Thank you so much, I hope you enjoy it!
This looks delicious. I would love to have this for breakfast.
Thank you so much Brandi! I hope you enjoy it!
I could see myself eating a lot of this all fall and winter season.
I hope you like it Janette! I’ll be right there with you! 🙂
This is indeed such a creative idea Kristine, combining banana and pumpkin! I would never have thought this out myself. My local grocery stores haven’t been flooded with pumpkins yet, but when they do, I will be sure to make plenty of this bread. We are a family of banana bread lovers too 🙂
Oh my gosh, thank you Anita! Pumpkin season is my absolute favorite, but I like to get creative and use it in new and different ways! I hope you and your banana bread lovers enjoy the bread as much as we do!
I don’t bake often, but when I do, it’s bread. Haha. This is going to be perfect for fall, and I guess I should just thank you in advance for my husband since he’s the “Pumpkin Spice” lover of the house (AKA the “Basic Bitch”, lol). But with pecans and bananas, this recipe is anything but basic. Awesome way to turn the ever-so-predictable banana bread into something seasonal and not-so-predictable at all.
I love it! There’s one in every household isn’t there Dana? You’re most welcome! LOL! Thank YOU so much for your kind comment. I hope you, ahem, I mean your husband enjoys the bread! 🙂
Mmm… this looks SOOOOO good. I could use this bread in the morning with my coffee.
Thank you so much Maggie! I agree with you there, banana bread and coffee are perfection together!
This looks so good. I’m so ready for pumpkin season!
Me too Brandi! I’m starting a little early, since there are just so many good pumpkin recipes! 🙂
I love everything pumpkin. I can’t wait to try this.
Me too Luci! Thank you, I hope you enjoy the bread!
I love pumpkin anything! I can’t wait for fall baking!
Me too Cynthia! …and I’ve already started! #rushingitalittlebit 🙂
I am ready for all the pumpkin recipes! Love that you added pumpkin and pumpkin pie spices in your banana bread. It sounds so tasty! Now all I need is a couple slices (or maybe half the loaf…) and a big cup of coffee!
Me too, Marie! Thank you so much, I’m really happy with how it turned out! I could very easily eat a loaf on my own, haha! 🙂