Description
This Pumpkin Banana Bread with Apples is a moist, flavorful quick bread that combines the natural sweetness of ripe bananas, the warm earthiness of pumpkin puree, and juicy chunks of fresh apples. Perfect for fall mornings or an anytime snack, this bread is spiced with cinnamon and nutmeg, delivering a cozy autumn taste with every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Add-ins
- 1 medium apple, peeled, cored, and diced
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Ensure these are well combined to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In a large bowl, beat the eggs lightly. Add in the pumpkin puree, mashed bananas, vegetable oil, sugar, and vanilla extract. Mix until the mixture is smooth and uniform in color.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until no streaks of flour remain. Avoid overmixing to keep the bread tender.
- Add apples: Fold in the diced apples carefully, distributing them evenly throughout the batter.
- Pour and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove from the oven and allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist, flavorful Pumpkin Banana Bread with Apples.
Notes
- Make sure the bananas are very ripe for maximum sweetness and moisture.
- You can substitute apples with pears or add chopped nuts for extra texture.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice before freezing for easy defrosting.
- Adjust the spices to your preference by adding more cinnamon or a pinch of cloves for a stronger warm spice flavor.
