Pumpkin Banana Bread with a Steady Rise

Set out all-purpose flour, baking soda, and baking powder before you start Pumpkin Banana Bread with a Steady Rise. The batch is written for 12 slices.

Count on 15 minutes of prep, 55 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ⅛ teaspoon cloves
• 1 cup ripe bananas mashed (2 large)
• 1 cup pumpkin puree
• ½ cup coconut oil melted (or vegetable oil)
• ¾ cup dark brown sugar
• 2 large eggs
• 1 ½ teaspoon vanilla extract

How the cooking goes

1. Heat the oven to 350°F conventional (no fan) and spray a 1-pound loaf pan with non-stick cooking spray or brush with butter.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
3. In a separate large mixing bowl, whisk together the bananas, pumpkin, oil, sugar, eggs, and vanilla extract until the texture looks smooth and homogenous.
4. Put the flour mixture to the bowl with the wet ingredients and fold through with a rubber or silicone spatula just to combine.
5. Pour into the prepared pan and smooth out the top with your spatula. Bake until a cake tester or cake tester comes out clean. It will take 45 minutes to an hour.
6. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool until it is no longer warm before slicing.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Quick breads, open Nutella Banana Bread with a Steady Rise and Pumpkin Bread with a Steady Rise.