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.
Here are our top 7 tried and tested recipes!
PUMPKIN BANANA BREAD
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
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
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
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
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
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
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
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
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
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
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
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
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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