Moist Whole Wheat Pumpkin Banana Bread

One of my favorite recipes to make when Autumn comes around is my moist whole wheat pumpkin banana bread recipe. It has just the right flavor of pumpkin spice with a touch of banana. You won’t want to miss how moist this quick bread is!

Ingredients

• Flour: This pumpkin loaf uses whole wheat pastry flour and all-purpose flour for a lighter, more tender texture.
• Ripe Bananas: It's important the bananas are ripe so you get maximum sweetness and banana flavor.
• Pumpkin Puree: Use canned or homemade. But if using homemade, be sure it's strained well so you don't add excess water to the bread.
• Dark Brown Sugar: I prefer the richer flavor of dark brown sugar but light works well too.
• Canola Oil: Adds moisture to the loaf. You can swap it out with any neutral-flavored vegetable oil.
• Vanilla, Cinnamon, and Nutmeg: The vanilla adds a sweet flavor to pumpkin bread while the cinnamon and nutmeg give it some warmth.
• Baking Ingredients: Baking soda, baking powder, eggs, and salt contribute to the structure and flavor of your loaf of banana pumpkin bread.

How To Make Whole Wheat Pumpkin Banana Bread

Let's take a look at the main steps for making pumpkin banana bread. The detailed instructions are listed below in the recipe card.

Before getting started. Preheat the oven to 350 degrees, lightly grease your 8x4 inch loaf pan, and gather all your ingredients together.

1. Mix together both types of flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a small bowl. Set this bowl aside for later.

2. Mash your bananas in a medium-sized bowl. Then add in the pumpkin puree, oil, and brown sugar. Mix together well.
3. Next, add in your eggs and vanilla. Mix to combine, but don't overmix.

4. Last, combine the wet and dry ingredients. Again, do not overmix the batter.

5. Transfer the batter to the greased loaf pan. Place in the oven and bake for 60-70 minutes. Insert a toothpick to check for doneness.

6. Remove from the oven and allow the loaf to cool for about 5-10 minutes in the pan.
7. Then, carefully remove the pumpkin bread with banana from the pan. You can either eat it hot or allow it to cool slightly. I promise it is good either way.

Variations

This quick bread has an endless number of variations. Once you’ve made it for yourself, you could try experimenting by adding some other ingredients! I personally love it just as it is, but you can tailor it to your own tastes.

• Dark or semi-sweet chocolate chips
• White chocolate chips
• Chopped walnuts or pecans
• Dried fruit such as cranberries or raisins
• Fresh berries

How to Store

Leftovers: Store leftovers in an airtight container or well-sealed wrap at room temperature in a cool place for up to five days.

Freezer: This pumpkin bread with bananas can be frozen for up to one month. Make ahead and store a full loaf or store leftovers wrapped up tightly or in an airtight container.

How to Serve

This quick bread is sweet enough for dessert, but also makes a sweet bread for brunch or breakfast. Serve it up sliced as it is or add a yummy topping!

• Add a spread of homemade jam.
• Top it with nut butter such as pistachio, almond, or cashew.
• Add some mashed berries on top.
• Keep it simple with some butter or flavored butter.
• A drizzle of honey or maple syrup.

Baking With Whole Wheat Flour

If you’ve had a bad experience with whole wheat flour or have just been hesitant to give it a try, I can help you through the process. Whole wheat flour can be a little tricky to work with, but I have the inside scoop.

1. Use the right type of flour. It’s important that you use whole wheat pastry flour in this recipe if you can find it. Not all flour is equal and that’s because the proteins in the flour have an effect on this bread. A whole wheat pastry flour has a lower amount of protein making the final quick bread nice and soft.

2. Don't overmix or overbake your bread. These can lead to a hard loaf of bread, which is not desired in quick bread. Part of the problem is that when you pull your bread out of the oven, it’s still baking a little bit. To avoid overbaking, I pull the bread out a little bit early so that it won’t become tough after it has cooled down.

Expert Tips

• Don’t overmix your batter or overbake your bread. This might be the most important tip I can give you because it can lead to a tough loaf of bread and that’s not at all ideal for quick bread.
• Use super ripe bananas. The riper they are, the better the banana flavor.
• Using homemade pumpkin puree? Be sure to let it drain well as it typically contains more liquid than canned pumpkin.
• Make sure you're using whole PASTRY flour. This type of flour guarantees a tender pumpkin bread.

Do I have to use whole wheat flour in this recipe?

You don't. The great thing about this recipe is you can use 100% all-purpose, or you can use 100% whole wheat. Or you can even do a mix of both like I am showing in the recipe

More Pumpkin Recipes

• Pumpkin Milkshake
• Baked Pumpkin Donuts with Maple Glaze
• Pumpkin Risotto with Bacon
• Hearty Pumpkin and Lentil Soup
• Tender Pumpkin Cinnamon Rolls
• Pumpkin Brioche

Want to know the best way to freeze pumpkin bread, I can help you with that!

• Quick Breads
• Whole Wheat Pastry Flour