A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Easy Whole Grain Pumpkin-Banana Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Easy Whole Grain Pumpkin-Banana Bread Recipe Easy Whole Grain Pumpkin-Banana Bread Recipe

You like banana bread, right? How about pumpkin bread? This dense, moist, 100% whole wheat bread combines those two flavors in one tasty loaf.

View step-by-step
directions on our blog

Connect with us

At a glance

Prep
Bake
Total
Yield
1 loaf, about 16 servings
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup (8 tablespoons) soft butter
  • 2/3 cup brown sugar
  • 3 tablespoons honey
  • 2 large eggs
  • 1 cup puréed pumpkin
  • 1 cup mashed banana, the riper the better
  • 2 tablespoons orange juice or water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups King Arthur White Whole Wheat Flour, Premium Whole Wheat Flour, or Organic Whole Wheat Flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup diced pecans, toasted
  • 1 tablespoon coarse white sparkling sugar, to sprinkle on top
  • *Using a scant cup (7 1/2 ounces) pumpkin is fine; that way, you can get two recipes out of a single 15-ounce can of purée.

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.
  2. In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla.
  3. Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
  4. Mix in the nuts, if you're using them.
  5. Spoon the batter into the prepared pan. Sprinkle the top of the loaf with coarse white sparkling sugar, if desired. Allow the batter to rest for 15 minutes, uncovered.
  6. Bake the bread for 55 to 70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
  7. Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

Nutrition Information

  • Serving Size 1 slice (73g)
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 190
  • Calories from Fat 80
  • Total Fat 9g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 210mg
  • Total Carbohydrate 24g
  • Dietary Fiber 2g
  • Sugars 15g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.