From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
First, preheat oven to 350 degrees Fahrenheit. Line a loaf pan (8 by 4 inch) with parchment paper.
2
In a mixing bowl, add mashed bananas, pumpkin purée, eggs, melted coconut oil and vanilla. Stir to combine.
3
Then, add in all remaining ingredients. Stir to combine.
4
Add batter to lined loaf pan. Smooth out the top.
5
Bake for 50 to 60 minutes or until toothpick inserted comes out clean.
6
Finally, remove from oven. Allow bread to fully cool before slicing and serving.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Don't Overmix the Batter 🥄Mix ingredients until just combined to avoid developing gluten, which creates tough, dense bread instead of the light and fluffy texture this recipe promises.
- Use Room Temperature Eggs 🥚Room temperature eggs blend more smoothly with the wet ingredients, creating better emulsification and a more uniform, tender crumb structure.
- Drain Your Pumpkin Purée 🎃Strain canned pumpkin through cheesecloth for 10-15 minutes to remove excess moisture, preventing a soggy loaf while maintaining the rich pumpkin flavor.
- Swap Half the Flour for Whole Wheat 🌾Replace 50% of all-purpose flour with whole wheat flour to add nutty depth and create a more interesting texture that complements the fall spices beautifully.
- Toast Your Spices First ✨Bloom the cinnamon and pumpkin pie spice in the melted coconut oil for 30 seconds before mixing to intensify their warm flavors and create more complex aromatics.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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