Description

This Pumpkin Banana Pecan Bread is a moist, flavorful, and wholesome quick bread made with a blend of pumpkin puree, ripe bananas, and chopped pecans. Perfectly spiced with pumpkin spice and cinnamon, it features a light texture thanks to the combination of fruit purees and egg whites, making it a deliciously nutritious treat for breakfast or snack time.

Ingredients

Scale

Dry Ingredients

2-1/2 cups white whole wheat or all-purpose gluten-free flour
1-1/2 tsp baking soda
1-1/2 teaspoon pumpkin spice
1 teaspoon cinnamon
1/2 tsp salt

Wet Ingredients

4 tbsp butter (softened)
1 cup light brown sugar (not packed)
4 large egg whites
1-1/2 cup pumpkin puree
1-1/4 cup mashed ripe bananas (about 3 medium bananas)
1/2 cup unsweetened apple sauce
1 tsp vanilla extract

Add-ins

3 oz (3/4 cup) chopped pecans
baking spray (for greasing pans)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8×5 inch loaf pans thoroughly with baking spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, pumpkin spice, cinnamon, and salt until fully combined. Set aside this mixture.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and light brown sugar until the mixture is smooth and slightly fluffy.
Add Wet Ingredients: To the creamed butter and sugar, add the egg whites, pumpkin puree, mashed bananas, unsweetened apple sauce, and vanilla extract. Beat at medium speed until the mixture thickens, scraping down the sides of the bowl as needed to ensure everything is evenly incorporated.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture and chopped pecans to the wet ingredients. Blend at low speed just until combined; avoid overmixing to keep the bread tender.
Pour and Bake: Divide the batter evenly between the prepared loaf pans. Place them on the center rack of the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the loaves to cool in the pans for at least 20 minutes before removing. Let the bread reach room temperature before slicing for the best texture and flavor.

Notes

This bread is exceptionally moist and flavorful due to using ripe bananas, pumpkin puree, and unsweetened apple sauce, which also help reduce the amount of butter needed.
Ensure ripe bananas are well mashed to enhance sweetness and moisture.
If desired, substitute the white whole wheat flour with all-purpose gluten-free flour for a gluten-free version.
Store leftovers in an airtight container to maintain freshness for up to 3 days, or freeze slices for longer storage.
For added texture, you can toast the chopped pecans before adding them to the batter.

Nutrition

Serving Size: 1 slice
Calories: 146 kcal
Sugar: 16 g
Sodium: 116 mg
Fat: 5 g
Saturated Fat: 1.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 5 mg