Why is the bottom of my pumpkin banana bread soggy?

A soggy bottom can occur when the bread is left in the tin to cool. The moisture gets trapped in the tin and soaks back into the bread. To avoid this remove the loaf after 5 mins and let it cool further on a wire rack.

Can I use homemade pumpkin puree for my pumpkin banana bread?

Yes, you can substitute homemade pumpkin puree for canned. Be careful as the consistency of fresh pumpkin puree can be a little thinner than canned. Make sure it is well drained and on the thicker side.

Why did my pumpkin banana bread crack at the top?

A cracked top on a quick bread is a good sign and means the loaf has risen well. It can also mean the bread has been cooked all the way through.

Moist Pumpkin Banana Bread Recipe

Pumpkin Banana Bread

Print Recipe

★★★★★

5 from 2 reviews

This pumpkin banana bread is the perfect fall treat that combines the best of both worlds – the comforting sweetness of bananas and the earthy richness of pumpkin. It’s moist, mildly sweet and has a slight crunch with pumpkin seeds scattered throughout. It’s the perfect bread to enjoy this fall season!

Author: Alie Romano
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hour 5 minutes
Yield: 1 loaf 1x
Category: Loaves & Quick Breads
Method: Baking
Cuisine: American

Ingredients

Units Scale

2 large ripe bananas, lightly mashed (approx. 2/3 cup mashed banana)
3/4 cup granulated sugar
2/3 cup pumpkin puree
1/4 cup vegetable oil
2 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt
1/2 cup pumpkin seeds (pepita seeds), toasted

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Instructions

Preheat oven to 350˚F. Line a loaf pan with parchment paper and set aside.
Toast pumpkin seeds on the stovetop on low to medium heat. Set aside.
In a large bowl combine mashed bananas, sugar, vegetable oil, pumpkin puree, and eggs. Mix by hand until ingredients are combined.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Mix to combine. Add all but 2 tablespoons of the toasted pumkin seeds, mix together.
Add the banana mixture to the dry ingredients and mix until just combined (don’t overmix, it’s okay if you see a few lumps).
Pour batter into loaf pan and top the entire loaf with the remaining pumpkin seeds.
Bake for approx. 50-55 minutes or until a toothpick inserted in the centre of the loaf comes out clean.
Let bread cool on a wire rack for 5 minutes before removing from the pan.

Notes

Store bread in a tin or airtight container for up to 3 days or freeze for up to 2 months. To freeze bread it’s best to wrap the loaf tightly in plastic wrap once completely cooled. Then place it in a freezer bag or airtight container.

Nutrition

Serving Size: 1 slice of 12
Calories: 233
Sugar: 15.5g
Sodium: 169mg
Fat: 9.9
Saturated Fat: 2g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 32.2g
Fiber: 1.8g
Protein: 5.3g
Cholesterol: 31mg

Find it online: https://bakingforfriends.com/pumpkin-banana-bread/