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Pumpkin Pecan Banana Bread
Perfectly soft and sweet pumpkin pecan banana bread, perfect for fall!
Course
Bread & Muffins
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
24
slices
Calories
149
kcal
Author
Kristine Underwood
Ingredients
▢
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
US Customary
-
Metric
Instructions
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.
Nutrition
Serving:
1
slice
|
Calories:
149
kcal
|
Carbohydrates:
18.2
g
|
Protein:
1.6
g
|
Fat:
8.5
g
|
Saturated Fat:
5
g
|
Sodium:
82
mg
|
Fiber:
1.6
g
|
Sugar:
10.8
g