Description

This Pumpkin Banana Pecan Bread is a moist and flavorful quick bread, perfectly spiced with pumpkin spice and cinnamon. Made with a combination of pumpkin puree, ripe bananas, and unsweetened apple sauce for natural sweetness and moisture, it offers a light texture without sacrificing richness. Chopped pecans add a delightful crunch, making it an excellent autumn treat or everyday snack.

Ingredients

Scale

Dry Ingredients

2-1/2 cups white whole wheat or all-purpose gluten-free flour
1-1/2 tsp baking soda
1-1/2 tsp pumpkin spice
1 tsp cinnamon
1/2 tsp salt

Wet Ingredients

4 tbsp butter, softened
1 cup light brown sugar (not packed)
4 large egg whites
1-1/2 cup pumpkin puree
1-1/4 cup (3 medium) ripe bananas, mashed
1/2 cup unsweetened apple sauce
1 tsp vanilla extract

Additional

3 oz (3/4 cup) chopped pecans
Baking spray for greasing pans

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8×5 inch loaf pans thoroughly with baking spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, pumpkin spice, cinnamon, and salt until well combined. Set this mixture aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and light brown sugar until the mixture is smooth and fluffy.
Add Wet Ingredients: Beat in the egg whites, pumpkin puree, mashed bananas, unsweetened apple sauce, and vanilla extract at medium speed. Continue mixing until the batter thickens, then scrape down the sides of the bowl to ensure even mixing.
Combine with Dry Ingredients: Add the dry flour mixture and chopped pecans to the wet batter. Blend at low speed just until everything is combined; avoid overmixing to keep the bread tender.
Pour and Bake: Divide the batter evenly between the two prepared loaf pans. Place them on the center rack of the oven and bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
Cool and Slice: Allow the pans to cool for at least 20 minutes before removing the bread. The bread is best when it reaches room temperature before slicing and serving.

Notes

This bread is naturally moist and light due to the combination of bananas, pumpkin, and apple sauce which reduces the need for excessive butter.
Use ripe bananas for optimal sweetness and flavor.
Be cautious not to overmix after adding the flour to preserve the bread’s tender crumb.
Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 146 kcal
Sugar: 16 g
Sodium: 116 mg
Fat: 5 g
Saturated Fat: 1.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 5 mg