Best 7 Pumpkin Banana Spelt Bread Recipes

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Indulge in the wholesome goodness of pumpkin, banana, and spelt bread, a delightful trio of flavors and textures that will tantalize your taste buds. This delectable bread offers a unique blend of sweetness from the pumpkin and banana, complemented by the nutty flavor of spelt flour. Savor the moist and tender crumb that melts in your mouth, while the hint of cinnamon and nutmeg adds a warm and inviting aroma. Whether you're looking for a nutritious breakfast, a satisfying snack, or a guilt-free dessert, this pumpkin banana spelt bread has got you covered. Dive into the world of baking with our carefully curated collection of recipes, ranging from classic to innovative twists, that will transform your kitchen into a haven of culinary delights.

Let's cook with our recipes!

PUMPKIN BANANA BREAD



Pumpkin Banana Bread image

I love bread. Crusty bread, sandwich bread, sweet bread, and definitely quick bread.

Categories     baking     breakfast     snack

Time 1h5m

Yield 16 servings

Number Of Ingredients 15

3 c. Unbleached All-purpose Flour
2 tsp. Baking Soda
1 tsp. Kosher Salt
1/2 tsp. Baking Powder
1 1/2 tsp. Cinnamon
3/4 tsp. Ginger
1/2 tsp. Cloves
1/4 tsp. Freshly Grated Nutmeg
1 c. Granulated Sugar
1/2 c. Lightly Packed Light Brown Sugar
2/3 c. Vegetable Oil
3 Eggs
1 c. Canned Pumpkin Puree
1 c. Mashed Ripe Banana
1 c. Chopped Pecans

Steps:

  • Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5). Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.Divide batter evenly between pans. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you'd like, tent with foil towards the end of baking. Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack. Serve warm or at room temperature. Wrap bread in foil to store.

BANANA PUMPKIN BREAD



Banana Pumpkin Bread image

This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!

Provided by matzahball

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

2 ripe bananas, mashed
2 eggs
⅓ cup vegetable oil
1 ⅓ cups canned pumpkin puree
½ cup honey
½ cup white sugar
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¾ cup raisins
½ cup walnut pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
  • In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Nutrition Facts : Calories 327.9 calories, Carbohydrate 55.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 258.1 mg, Sugar 29.6 g

PUMPKIN BANANA BREAD



Pumpkin Banana Bread image

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. -Linda Wood, Roanoke, Virginia

Provided by Taste of Home

Time 50m

Yield 5 mini loaves(6 slices each).

Number Of Ingredients 11

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

Steps:

  • 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. , Pour into five greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

SPELT-BANANA BREAD



Spelt-Banana Bread image

If you are looking for a variation on banana bread, this recipe incorporating spelt flour for added nutrition, and both mashed and diced bananas for texture, is for you.

Provided by Bibi

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 14

cooking spray
2 cups spelt flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
½ cup sour cream
½ cup unsweetened applesauce
½ cup pure maple syrup
1 ¼ teaspoons vanilla extract
4 ripe bananas
1 cup chopped pecans
2 tablespoons finely chopped pecans, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8 1/2x4 1/2-inch loaf pan with cooking spray and set aside.
  • Combine spelt flour, cinnamon, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
  • Beat eggs in a large bowl until light yellow in color. Stir in sour cream, applesauce, maple syrup, and vanilla extract. Mash 2 bananas and add to the egg mixture. Dice remaining bananas and add to the bowl. Stir in 1 cup pecans. Pour flour mixture into the bowl with the egg-banana mixture and and stir just until flour is incorporated; do not over mix.
  • Pour batter into the prepared loaf pan and sprinkle 2 tablespoons pecans on top.
  • Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes.
  • Place pan on a rack to cool, about 10 minutes. Turn loaf out onto the rack to cool completely.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 42.4 g, Cholesterol 42.3 mg, Fat 12.9 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 2.6 g, Sodium 230.8 mg, Sugar 17.8 g

PUMPKIN BANANA SPELT BREAD



Pumpkin Banana Spelt Bread image

The inspiration for this recipe came from a blog called The Southern Lady Cooks. I love banana bread, but banana and pumpkin bread is out of this world delicious. I love spelt flour and use it sometimes in place of regular all-purpose flour. I place the loaves into a cold oven and find that the bread turns out more moist this way and doesn't have such a large crack down the middle.

Provided by Lady9476

Categories     Quick Breads

Time 1h17m

Yield 2 loaves, 12-16 serving(s)

Number Of Ingredients 15

3 cups organic white spelt flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 cup melted organic shortening, cooled
1 cup unrefined unbleached cane sugar
1 cup organic dark brown sugar, packed
4 eggs, lightly beaten
1 (15 ounce) can pumpkin puree
2 bananas, well mashed
1/4 cup real buttermilk

Steps:

  • In a large bowl, add flour, baking powder, baking soda, and spices, stir to combine, then set aside.
  • In another large bowl, add, melted shortening and both sugars and mix well.
  • Add eggs, then beat well until mixture is creamy.
  • Stir in pumpkin puree' and blend well to combine.
  • Add bananas, stir, then add in buttermilk and blend thoroughly.
  • Make a well in center of dry ingredients, then add wet ingredients and stir only until flour is moistened making sure not to over mix.
  • Pour batter into two greased 9 by 5 loaf pans and place both into a Cold oven.
  • Turn oven to 325 degrees and bake for 65 minutes or until a toothpick poked in center of loaf comes out clean.

Nutrition Facts : Calories 340, Fat 18.9, SaturatedFat 4.9, Cholesterol 62.2, Sodium 453.7, Carbohydrate 42.4, Fiber 0.9, Sugar 37.7, Protein 2.9

PUMPKIN BANANA BREAD



Pumpkin Banana Bread image

The combination of ripe bananas and creamy pumpkin puree is a match made in heaven. The dynamic duo provides a perfectly moist, tender, not-too-sweet spiced quick bread that can be enjoyed all year long.

Provided by Food Network Kitchen

Time 3h45m

Yield makes 2 loaves; 12 to 16 servings

Number Of Ingredients 14

Nonstick cooking spray
4 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon kosher salt
4 very ripe bananas
4 large eggs
2 cups sugar
One 15-ounce can pure pumpkin puree (about 1 1/2 cups)
1 cup vegetable oil
1/2 cup sour cream
2 teaspoons pure vanilla extract
6 tablespoons raw pepitas

Steps:

  • Preheat an oven to 350 degrees F. Line two 9 by 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the longer sides, then spray with nonstick cooking spray.
  • Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mash the bananas in a large bowl with a potato masher or fork until smooth, then whisk in the eggs, sugar, pumpkin puree, oil, sour cream and vanilla until smooth and combined. Add the flour mixture to the banana mixture, then stir the batter together with a rubber spatula until just combined (it's ok if there are a couple small lumps).
  • Divide the batter evenly between the two prepared loaf pans, smoothing out the top with a spatula. Top each loaf with 3 tablespoons of pepitas. Bake in the center of the oven until a toothpick inserted in the center of each loaf comes out clean and each loaf reaches an internal temperature of 200 to 205 degrees F, 60 to 75 minutes.
  • Let cool in the pans for 15 minutes, then use the parchment paper overhang to remove each loaf from the pan. Let cool completely on a wire rack, about 1 1/2 hours.

PUMPKIN BANANA BREAD



Pumpkin Banana Bread image

We love pumpkin bread and banana bread, so why not combine them. I was experimenting the other day, came up with this recipe. Wife and kids loved it.

Provided by RHOS6577

Categories     Breads

Time 1h20m

Yield 1 loaf or 9 muffins, 4-6 serving(s)

Number Of Ingredients 9

1 cup sugar
4 ounces butter
2 eggs
2 ripe bananas, mashed
1/2 cup pumpkin (canned)
1 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose flour
1/2 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 300 degrees. Butter and flour a loaf pan or a jumbo muffin tin (holds 9 muffins).
  • In a mixing bowl, cream together the sugar and the butter. One at a time, add the eggs. Add the bananas and pumpkin. Mix until everything is well combined.
  • In a second bowl, sift together the baking soda, salt, four and spice. Mix the moist ingredients into the dry ingredients. Pour the batter into the loaf pan or muffin tins. Bake in the oven one hour to 1 hour 12 minutes. Cover with aluminum foil if/when turns brownish. Done when toothpick inserted in the middle comes out clean.
  • (NOTE: If wish to just make banana bread, omit the pumpkin, add one additional banana, omit the spice, follow directions as is).

Tips:

  • Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
  • Use fresh pumpkin puree: Canned pumpkin puree can be used, but fresh pumpkin puree will give your bread a more vibrant flavor and color.
  • Don't overmix the batter: Overmixing the batter will result in a dense, dry bread. Mix just until the ingredients are combined.
  • Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that the bread is cooked through.
  • Let the bread cool completely before slicing: This will help the bread to set and prevent it from crumbling.

Conclusion:

Pumpkin banana spelt bread is a delicious and nutritious quick bread that is perfect for breakfast, lunch, or a snack. It is made with a combination of spelt flour, pumpkin puree, mashed bananas, and spices. This bread is moist and flavorful, with a slightly sweet and nutty flavor. It is also a good source of fiber and protein. If you are looking for a healthy and delicious way to use up your leftover pumpkin puree, this bread is a great option.

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