{"id":38721,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pumpkin-banana-bread\/"},"modified":"2023-12-04T10:25:07","modified_gmt":"2023-12-04T16:25:07","slug":"pumpkin-banana-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-banana-bread\/","title":{"rendered":"Pumpkin Banana Bread"},"content":{"rendered":"<p>Rejoice, for fall baking is here! We\u2019ve taken one of our favorite recipes and autumn-ized it, resulting in a truly delicious pumpkin banana bread. With the perfect combination of autumnal pumpkin mixed with sugary-sweet banana, it\u2019s the ideal fall treat. Whether you have leftover <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-canned-pumpkin\/\" data-name=\"www.tasteofhome.com\/collection\/best-canned-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin puree<\/a> or a few overly ripe bananas (or both!), this is the recipe to add to your fall baking list.<\/p>\n<h2>Ingredients for Pumpkin Banana Bread<\/h2>\n<ul>\n<li><strong>Bananas:<\/strong> Ripe bananas are absolutely essential in banana bread. Look for dark yellow bananas with a speckling of brown spots, which indicates they have developed a lot of sugar.<\/li>\n<li><strong>Canned pumpkin: <\/strong>When baking, we think <a href=\"https:\/\/www.tasteofhome.com\/article\/the-surprising-reason-why-you-should-cook-with-canned-pumpkin\/\" data-name=\"www.tasteofhome.com\/article\/the-surprising-reason-why-you-should-cook-with-canned-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\">it&#8217;s better to use canned pumpkin<\/a>. Compared to making pumpkin puree from scratch, canned pumpkin is cost-effective and saves time, and produces more consistent results.<\/li>\n<li><strong>Walnuts or pecans:<\/strong> This is where your bread\u2019s texture transforms from a one-dimensional springy tenderness to more of a definitive bite. The walnuts and pecans add a pleasant nutty note, but you can replace them with chocolate chips, dried cranberries or dried cherries.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Beat the wet ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1915775 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pumpkin-Banana-Bread-FT23_30414_JR_0824_2-1.jpg?fit=700%2C467\" alt=\"A Bowl of Ingredient Mixture With a Whisk and a Banana Peel\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the bananas, pumpkin and vanilla, scraping down the sides and bottom of the bowl to make sure everything is incorporated.<\/p>\n<h3>Step 2: Whisk together the dry ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1915779 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pumpkin-Banana-Bread-FT23_30414_JR_0824_3.jpg?fit=700%2C467\" alt=\"A Bowl of Mixture With a Spoon\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a separate bowl, whisk the flour, baking powder, baking soda and salt.<\/p>\n<p>Pour the dry ingredients into the wet ingredients and carefully mix until just combined. Gently fold in the nuts until they\u2019re evenly dispersed.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Don&#8217;t overmix! If the dry and wet ingredients are mixed for too long, the gluten will over-develop and result in a dense, tough bread.<\/p>\n<h3>Step 3: Bake the pumpkin banana bread<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1915778 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pumpkin-Banana-Bread-FT23_30414_JR_0824_4.jpg?fit=700%2C467\" alt=\"A Group of Rectangular Pans With Batter in Them\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pour the batter evenly into a greased 9&#215;5-inch loaf pan. Or, for mini breads, pour the batter into five greased 5-3\/4x3x2-inch loaf pans. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes for the full loaf or 35 to 40 minutes for the mini loaves.<\/p>\n<p>Let the pumpkin banana bread cool for 10 minutes before removing it from the pan(s) and placing it on a wire rack to finish cooling.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Spices: <\/strong>When making the batter, stir in warm <a href=\"https:\/\/www.tasteofhome.com\/collection\/fall-spices\/\" data-name=\"www.tasteofhome.com\/collection\/fall-spices\/\" data-module=\"content engagement\" data-position=\"embedded links\">fall spices<\/a> such as cinnamon, pumpkin pie spice, nutmeg, ginger or ground cloves.<\/li>\n<li><strong>Add-ins:<\/strong> Instead of the nuts, use chocolate chips for an extra bit of sweetness, or swap in dried cranberries or dried cherries.<\/li>\n<li><strong>Streusel topping: <\/strong>Before placing the pumpkin banana bread in the oven, sprinkle on an unbaked <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fruit-pie-crumb-topping\/\" data-name=\"www.tasteofhome.com\/recipes\/fruit-pie-crumb-topping\/\" data-module=\"content engagement\" data-position=\"embedded links\">easy streusel topping<\/a> to give the bread more body, flavor and visual appeal.<\/li>\n<\/ul>\n<h2>How to Store Pumpkin Banana Bread<\/h2>\n<p>Once the pumpkin banana bread is fully cooled, wrap it. It will stay fresh for two days at room temperature, or seven days in the refrigerator.<\/p>\n<h2>How to Freeze Pumpkin Banana Bread<\/h2>\n<p>To <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-bread\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze bread<\/a>, wrap it in foil and store it in freezer-proof resealable bags for up to three months. For grab-and-go convenience, consider making <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-banana-muffins\/\" data-name=\"www.tasteofhome.com\/recipes\/pumpkin-banana-muffins\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin banana muffins<\/a>, then wrapping and freezing the muffins individually.<\/p>\n<h2>Pumpkin Banana Bread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1915777 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pumpkin-Banana-Bread-FT23_30414_JR_0824_8.jpg?fit=700%2C467\" alt=\"Pumpkin Banana Bread\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What&#8217;s the secret to good banana bread?<\/h3>\n<p>To make the best banana bread, use ripe bananas that have small brown spots. When combining ingredients, don&#8217;t overmix or you&#8217;ll wind up with a dense loaf. Another trick is using <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room temperature eggs<\/a>: They&#8217;ll incorporate better with the other ingredients and provide structure and volume for your pumpkin banana bread.<\/p>\n<h3>Why use mushy bananas for banana bread?<\/h3>\n<p>Mushy, slightly brown bananas are best for banana bread because they have ripened enough to release sugar. The banana will be easier to mash up and will add more sweetness to the loaf.<\/p>\n<h3>Why is my banana bread so dense?<\/h3>\n<p>If you wind up with dense banana bread, you may have worked the batter for too long. When adding the dry ingredients into the wet ingredients, only mix until everything is just combined. Do not overmix or you&#8217;ll over-develop the gluten, resulting in a dense batter.<\/p>\n<h3>How should I use leftover canned pumpkin puree?<\/h3>\n<p>There are lots of ways to <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-use-up-a-can-of-pumpkin\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-use-up-a-can-of-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\">use up canned pumpkin<\/a>. After making this pumpkin banana bread, you&#8217;ll have a little more than 1 cup of canned pumpkin left over, which is enough to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-pie-ice-cream-with-salted-caramel-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/pumpkin-pie-ice-cream-with-salted-caramel-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin pie ice cream<\/a>, a batch of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-cookies-with-browned-butter-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/pumpkin-cookies-with-browned-butter-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin cookies<\/a> with browned butter frosting or bakery-style <a href=\"https:\/\/www.tasteofhome.com\/recipes\/jumbo-pumpkin-pecan-muffins\/\" data-name=\"www.tasteofhome.com\/recipes\/jumbo-pumpkin-pecan-muffins\/\" data-module=\"content engagement\" data-position=\"embedded links\">jumbo pumpkin pecan muffins<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This easy pumpkin banana bread recipe is a delicious way to welcome in fall.<\/p>\n","protected":false},"author":7955,"featured_media":1929746,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,307116,305616,305615,304328,304993,305487,304338,306171,304390,307104,304988,304368,303887,306848,305669,307449,307484,307759,324623,304388,304150,303883,307614,307493],"categories-v2":[310461,309438,310902,310165,310897,310890,308988,308984,308940,310796,308992,312036,308761,310155,308935,308745,308478,309603,310938,310465,310491,310724,309177,308752,309434,308476,310591,310496],"coauthors":[342012],"recommended_recipes":[{"post_title":"Pumpkin Bread","post_link":"\/recipes\/pumpkin-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1196_TH163622D04_19_2b-3.jpg"},{"post_title":"Pumpkin Spice 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Loaf","post_link":"\/recipes\/pumpkin-chocolate-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Chocolate-Loaf_exps15970_RDS2321892C04_26_5bc_RMS-7.jpg"},{"post_title":"Bread Machine Pumpkin Monkey Bread","post_link":"\/recipes\/bread-machine-pumpkin-monkey-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Bread-Machine-Pumpkin-Monkey-Bread_EXPS_MBD19_170547_E09_02_7b-7.jpg"},{"post_title":"Banana Pineapple Bread","post_link":"\/recipes\/moist-pineapple-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Moist-Pineapple-Banana-Bread_EXPS_FT24_14978_ST_0104_3.jpg"},{"post_title":"Peanut Butter Banana Bread","post_link":"\/recipes\/peanut-butter-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28250_C10521D51D-3.jpg"},{"post_title":"Pumpkin Bread Pudding","post_link":"\/recipes\/pumpkin-bread-pudding\/","post_image":"\/wp-content\/uploads\/2024\/08\/Pumpkin-Bread-Pudding_EXPS_TOHD24_1194_AlejandroMonfort_6.jpg"},{"post_title":"Blueberry Banana Bread","post_link":"\/recipes\/blueberry-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Blueberry-Banana-Bread_EXPS_FT24_20953_ST_0105_7.jpg"},{"post_title":"Banana Yeast Bread","post_link":"\/recipes\/banana-yeast-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8330_CW2452C31C-1.jpg"},{"post_title":"Pineapple Banana Bread","post_link":"\/recipes\/pineapple-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pineapple-Banana-Bread_EXPS_THVP24_6753_MR_01_03_24_HawaiianBananaBread_2.jpg"},{"post_title":"Raisin-Filled Pumpkin Spice Bread","post_link":"\/recipes\/raisin-filled-pumpkin-spice-bread\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_4304_KaylaWidmer_4.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Banana-Bread_EXPS_FT23_30414_JR_0824_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-banana-bread\/","name":"Pumpkin Banana Bread","datePublished":"2018-01-01","dateModified":"2023-12-04","prepTime":"PT15M","cookTime":"PT35M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pumpkin-Banana-Bread_EXPS_FT23_30414_JR_0824_5.jpg","height":1200,"width":1200},"recipeCategory":"","description":"This easy pumpkin banana bread recipe is a delicious way to welcome in fall.","recipeIngredient":["1\/2 cup shortening","1-1\/2 cups sugar","2 large eggs","1 cup mashed ripe bananas (about 2 medium)","3\/4 cup canned pumpkin","1 teaspoon vanilla extract","1-3\/4 cups all-purpose flour","1-1\/2 teaspoons baking powder","3\/4 teaspoon baking soda","1\/2 teaspoon salt","1\/2 cup chopped walnuts or pecans"],"recipeInstructions":[{"@type":"HowToStep","name":"Beat the wet ingredients","text":"Preheat the oven to 350\u00b0F. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the bananas, pumpkin and vanilla, scraping down the sides and bottom of the bowl to make sure everything is incorporated.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pumpkin-Banana-Bread-FT23_30414_JR_0824_2-1.jpg?fit=700,467"},{"@type":"HowToStep","name":"Whisk together the dry ingredients","text":"In a separate bowl, whisk the flour, baking powder, baking soda and salt. Pour the dry ingredients into the wet ingredients and carefully mix until just combined. Gently fold in the nuts until they\u2019re evenly dispersed. Editor\u2019s Tip: Don't overmix! If the dry and wet ingredients are mixed for too long, the gluten will over-develop and result in a dense, tough bread.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pumpkin-Banana-Bread-FT23_30414_JR_0824_3.jpg?fit=700,467"},{"@type":"HowToStep","name":"Bake the pumpkin banana bread","text":"Pour the batter evenly into a greased 9x5-inch loaf pan. Or, for mini breads, pour the batter into five greased 5-3\/4x3x2-inch loaf pans. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes for the full loaf or 35 to 40 minutes for the mini loaves. Let the pumpkin banana bread cool for 10 minutes before removing it from the pan(s) and placing it on a wire rack to finish cooling.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pumpkin-Banana-Bread-FT23_30414_JR_0824_4.jpg?fit=700,467"}],"recipeYield":"5 mini loaves (6 pieces each)","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 122 calories","fatContent":"5g fat (1g saturated fat)","cholesterolContent":"12mg cholesterol","sodiumContent":"100mg sodium","carbohydrateContent":"18g carbohydrate (11g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3333335,"reviewCount":18,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Indmom11"},"reviewBody":"These were SO good! I did add the tsp of cinnamon and 1\/4 tsp nutmeg.  Also reduced sugar to 1 cup, used 1\/4 cup applesauce and 1\/4 cup vegetable oil and then sprinkled with chia seeds and coarse sugar. They are moist and flavorful. The nuts add a great texture. I made 12 muffins and baked for 5 min at 425 and then 20 min at 350. So happy to have a recipe that used up my pumpkin and bananas!!! Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jennifer9036"},"reviewBody":"I came across this recipe when searching ideas for using my overripe bananas and was excited to see it with pumpkin as I have canned pumpkin in my pantry still from the fall.  I followed the recommended changes a few had suggested, substituting 1\/4 C canola oil and 1\/4 C applesauce for the shortening, cutting the sugar to 1 C and adding in 1 tsp cinnamon and 1\/4 tsp nutmeg (I also added in 1\/4 tsp cayenne pepper b\/c my family likes a little \"kick\"). For flour I used a mix of 1 C  whole wheat flour and 3\/4 C unbleached white flour.   I baked it in a Bundt pan and served the slices with a topping of chopped, roasted pistachios. (Baking time was ~50-min) As the other reviewers said, it came out incredibly moist and with just the right amount of sweetness. Next time I might add in a 3rd ripe banana to have a little more of the banana flavor shine through.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JGa2595176"},"reviewBody":"Really moist, tasty and different! My family raved. I thought the banana shined through more, but could still taste the pumpkin. I did add a bit of cinnamon to zip it up. The real difference in this recipe though is just how cakelike it was. Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-09-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mehulse"},"reviewBody":"This bread is moist and has great texture.  I gave it only 2 stars because it desperately needs some spices...some cinnamon, allspice, cloves, etc.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lisarichelegray"},"reviewBody":"I've made this recipe twice now and my family loves it.  I made several substitutes that increased the fiber and lowered the fat and sugar.  Here's the changes:  I used half wheat flour and half white flour, I substituted milled flaxseed and water for one of the eggs, instead of shortening, I used 1\/4 cup oil and 4 ounce of applesauce.  I decreased the sugar to only one cup.  I also added dried cranberries, cinnamon, and nutmeg. I doubled the recipe, using one full can of pumpkin, and made a dozen muffins and four mini loaves.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"katchirhart"},"reviewBody":"I found this recipe while visiting my brother for the Thanksgiving Holiday, we decided to try the recipe, we made muffins not the loaf bread, they were deliciously wonderful. I will be making this recipe often.K Chirhart-Crystal,MN","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristiBenshoof"},"reviewBody":"This was really good.  I substituted mini chocolate chips for the nuts.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"elizabethenerson"},"reviewBody":"Best banana bread recipe ever!! I've tried probably 50 different ones too. So moist and delicious!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kitzer"},"reviewBody":"When I saw the combination pumpkin and banana, I was delighted! I printed it out (without throughly reading it) to make the following day. As I was preping the ingredients, I noticed there were NO spices!!I went to my pumpkin bread recipe and added banana to it.The end!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"antonich129"},"reviewBody":"I made this recipe with home-canned pumpkin which is not as thick. It turned out just fine. Very moist and very good. it's the first banana bread that my 4 year old has liked.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"heidimotsch"},"reviewBody":"I noticed that many of the reviewers who rated this recipe quite high made significant modifications.  As is the recipe is only \"fair\" due to unnecessary amounts of fat and sugar.  Use the substitutions suggested here, and you can feel good about enjoying the same (better even) great end result!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Diane Gum","givenName":"Diane","familyName":"Gum"},"reviewBody":"Honestly one of the best banana recipes I've ever had. I wasn't sure how it would taste with the pumpkin, but it is delicious! The pumpkin doesn't overpower the banana at all.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nurserain48"},"reviewBody":"I made this recipe AS IS and brought it to our girls craft group..it was delicious, a huge hit and everyone love it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Leahjanie"},"reviewBody":"I think it is very good other than it is really sweet i think there maybe a little too much sugar and some  could be left out.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JGa2595176"},"reviewBody":"Really moist and tasty! I also added some spices (cinnamon and nutmeg). Doubled batch and made 2 dozen muffins and 2 loaves. Kids enjoyed as well (the real reviewers!) Would make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hibbskm"},"reviewBody":"This bread was really good, but I made some changes.  I replaced the shortening with 1\/4 cup canola oil and 1\/4 applesause and added 1 teaspoon cinnamon and 1\/4 teaspoon grated nutmeg.  Also cut the sugar to 1 1\/4 cup - still pretty sweet; will use 1 cup sugar next time.  Tastes like Fall!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2007-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"swinny"},"reviewBody":"<p>Delish!!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"judichdd"},"reviewBody":"My children and friends raved over this!! Now it is the most requested recipe in our home.. Thank you","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"30414","romance_copy_dek":"This easy pumpkin banana bread recipe is a delicious way to welcome in fall.","enhanced_recipe_title":"Pumpkin Banana Bread Recipe","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup shortening","IngredientText":"1\/2 cup shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups sugar","IngredientText":"1-1\/2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs","IngredientText":"2 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup mashed ripe bananas (about 2 medium)","IngredientText":"1 cup mashed ripe bananas (about 2 medium)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup canned pumpkin","IngredientText":"3\/4 cup canned pumpkin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 cups all-purpose flour","IngredientText":"1-3\/4 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons baking powder","IngredientText":"1-1\/2 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon baking soda","IngredientText":"3\/4 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup chopped walnuts or pecans","IngredientText":"1\/2 cup chopped walnuts or pecans"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Banana-Bread_EXPS_FT23_30414_JR_0824_5.jpg","RecipeId":30414,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Pumpkin Banana Bread Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Pumpkin-Banana-Bread_EXPS_FT23_30414_JR_0824_5.jpg","ContributorId":null,"Firstname":"Linda","Lastname":"Wood","City":"Roanoke","StateDescription":"Virginia","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 15 min. Bake: 35 min. + cooling","MinimumServingQuantity":30,"MaximumServingQuantity":30,"Yield":"5 mini loaves (6 pieces each).","DigitalTitle":"Pumpkin Banana Bread","SubmittedTitle":"Pumpkin-Banana Bread","RecipeTypeId":1,"AverageRating":4.33,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FBMZ18_30414_B05_08_7b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":35,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Pumpkin Banana Bread","OriginalSourceProject":"Pumpkin Banana Bread","ContestPlacement":"","Trailer":"<h2>Pumpkin Banana Bread Tips<\/h2><h3>What else can I add to this pumpkin banana bread recipe?<\/h3>It\u2019s easy to <a href=\"https:\/\/www.tasteofhome.com\/collection\/banana-bread-upgrades\/\">upgrade banana bread<\/a> or to jazz up pumpkin bread. Stir in spices such as cinnamon, nutmeg, ginger or ground cloves. Some people like to experiment with adding flavor extracts as well. You can also toss in a handful of mini chocolate chips, or dried cranberries or cherries.<h3>Why did my banana bread come out so dense?<\/h3>If your banana bread comes out dense, then you may have beaten the batter for too long. When making this recipe, only beat in the bananas, pumpkin and vanilla until they're combined. Similarly, mix the dry ingredients in a bowl separately, and then beat this combination into the creamed mixture all at once.<h3>How long does pumpkin banana bread last?<\/h3>Pumpkin banana bread will stay fresh for 2 days at room temperature or 7 days if you wrap it and store it in the refrigerator. (Here's <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-keep-bread-fresh\/\">how to keep bread fresh<\/a>.) To <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-bread\/\">freeze this bread<\/a>, wrap it in foil and store it in freezer-proof resealable bags for up to 3 months. For grab-and-go convenience, consider making these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-banana-muffins\/\">Pumpkin Banana Muffins<\/a>, then wrapping and freezing the muffins individually.<br><br><i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/mhagen\/\">Mark Hagen<\/a>, Taste Recipes?Executive Editor<\/i>","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"I came across these loaves in a local newspaper about 10 years ago, and I still make this pumpkin banana bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. \u2014Linda Wood, Roanoke, Virginia","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts. ","SequenceNo":1},{"Direction":"   Pour into five greased 5-3\/4x3x2-in. loaf pans. If desired, top with additional walnuts. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. 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Stir in spices such as cinnamon, nutmeg, ginger or ground cloves. Some people like to experiment with adding flavor extracts as well. You can also toss in a handful of mini chocolate chips, or dried cranberries or cherries.<h3>Why did my banana bread come out so dense?<\/h3>If your banana bread comes out dense, then you may have beaten the batter for too long. When making this recipe, only beat in the bananas, pumpkin and vanilla until they're combined. Similarly, mix the dry ingredients in a bowl separately, and then beat this combination into the creamed mixture all at once.<h3>How long does pumpkin banana bread last?<\/h3>Pumpkin banana bread will stay fresh for 2 days at room temperature or 7 days if you wrap it and store it in the refrigerator. (Here's <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-keep-bread-fresh\/\">how to keep bread fresh<\/a>.) To <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-bread\/\">freeze this bread<\/a>, wrap it in foil and store it in freezer-proof resealable bags for up to 3 months. For grab-and-go convenience, consider making these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-banana-muffins\/\">Pumpkin Banana Muffins<\/a>, then wrapping and freezing the muffins individually.<br><br><i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/mhagen\/\">Mark Hagen<\/a>, Taste Recipes?Executive Editor<\/i>"}]},"breadcrumb":[{"term_id":310890,"name":"Breads, Rolls &amp; Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. 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