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    Home » Recipes » Breakfast » Pumpkin Roasted-Banana Quick Bread

    LAST UPDATED: September 2, 2020 • FIRST PUBLISHED: September 9, 2016 By Toni Dash 40 Comments

    Pumpkin Roasted-Banana Quick Bread

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Pumpkin Roasted-Banana Quick Bread collage

    There is no better way to celebrate fall’s arrival than with a loaf of Pumpkin Roasted-Banana Quick Bread. Full of homey flavors of pumpkin, banana, dried cranberries or nuts and fall spices, it’s quick to make and irresistible. Gluten-free or with gluten options. Can be frozen too!
    Pumpkin Roasted-Banana Quick Bread

    Winter squash has just begun to show up at Farmer’s Markets. A few years ago I had no idea what to do with them. I never really ate them when I was growing up and as an adult struggled with the dense, earthy sweetness of flavor, often coupled with further sweetening ingredients like brown sugar.

    Everything took a turn for me when I naively realized you can roast them to make your own puree, great for so many dishes. I’m not sure why I did not connect the stuff in the can with the actual squash and in the case of pumpkin I equated the whole squash with carving for Halloween only.

    Pumpkin Roasted-Banana Quick Bread sliced

    As the weather cools even momentarily, I pull out an imaginary t-shirt with the slogan ‘Born to Bake’. Years ago I had a friend studying hibernating properties in humans for a PhD who told me the angle of the sun coaxes humans into a more sedentary burrowing/nesting behavior in the cooler months. I definitely think that is true for me. I’m dying to cook and it makes me feel much more grounded, versus the summer when I can’t stand to be indoors or sit still for long.

    Pumpkin Roasted-Banana Quick Bread from overhead wrapped in parchment

    I picked up a pumpkin this week at a local farm stand, and just needed to decide which recipe to make with it. I love Pumpkin Bars at this time of year but also pumpkin pancakes, or soup; so hard to decide!

    I dug up an old recipe that I had not ever tried, torn from a magazine now gone by the wayside as have so many print publications:  Pumpkin Banana Bread. I’ve taken to roasting bananas for baking too which both quickly force ripens them but offers a fuller flavor.

    slice of Pumpkin Roasted-Banana Quick Bread on silver plate with coffee

    It seemed a perfect addition to make this autumnal bread rustic and satisfying. It is dense, moist and deeply flavorful. If you have not yet gotten in the mood for fall, this will surely deliver you!

    Pumpkin Roasted-Banana Quick Bread overhead with slices and knife

    If you decide to roast your own pumpkin, you must roast the seeds through this method eliminating all the slimy attempts at separating the seeds from the goop! Promise. The seeds come out fantastic every time. The recipe has been pinned thousands of times from my site!

    Try Banana Bread Cookies too!

    Pumpkin Roasted-Banana Quick Bread

    Pumpkin Roasted Banana Bread

    This simple, moist quick bread sings 'fall' with roasted pumpkin, roasted banana, autumn spices and cranberries (or toasted nuts). It can be made ahead and frozen for later use or devoured on the spot!
    5 from 4 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 25 minutes
    Servings: 16 (makes 2 standard size loaves)
    Calories: 341kcal
    Author: Toni Dash
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    Ingredients

    • 1 cup packed Light Brown Sugar
    • 1 cup Granulated Sugar
    • 2/3 cup Vegetable Oil
    • 4 Eggs
    • 3 1/2 cups All Purpose Flour (I used King Arthur's Gluten Free blend)
    • 2 teaspoons Baking Soda
    • 1 1/2 teaspoons Salt
    • 1 1/2 teaspoons Ground Cinnamon
    • 3/4 teaspoon Ground Nutmeg
    • 1/2 teaspoon Ground Ginger
    • 2/3 cup Apple Cider (preferably fresh)
    • 15 ounces of Pumpkin Puree (either one can or click here for instructions on roasting)
    • 1 medium (1/2 cup yield) Roasted Banana (click here for roasting instructions)
    • 6 ounces Dried Cranberries OR toasted , chopped Nuts

    Instructions

    • Preheat oven to 350 degrees. Grease 2 standard loaf/bread pans and set aside.
    • In a large mixing bowl using a mixer (or with stand alone mixer) combine the sugars and vegetable oil. Beat on medium speed to combine.
    • Add eggs one at a time, beating in between each one to fully combine. Set aside.
    • In a separate large mixing bowl combine the flour, baking soda, salt and spices.
    • Alternate adding the dry ingredients and apple cider to the sugar-oil mixture; beating on low speed after each addition to combine.
    • Beat in pumpkin and banana. Stir in cranberries or nuts.
    • Spoon batter evenly in the two loaf pans. Bake for 50-60 minutes (or until toothpick inserted comes out clean). NOTE: at 45 minutes add a sheet of foil over the top of each loaf to avoid overbrowning.
    • Cool pans on cooling racks for 15 minutes. Turn out loaves onto cooling racks and allow to fully cool prior to slicing.
    • NOTE: Bread can be frozen for later use by storing in an airtight freezer bag or container for up to 6 months. To defrost: Allow to warm at room temperature for 6 hours.

    Notes

    Adapted from Country Home magazine

    Nutrition

    Calories: 341kcal | Carbohydrates: 59g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 377mg | Potassium: 131mg | Fiber: 2g | Sugar: 34g | Vitamin A: 4195IU | Vitamin C: 1.2mg | Calcium: 32mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    This delicious recipe was originally published in September 2012 and has been updated in 2016.

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Diana says

      September 10, 2016 at 12:34 am

      Yumm! You turned a classic into a fall classic! I love this – we just redid our kitchen so new recipes will encourage me to get in there!

      Reply
    2. Melissa @ The Staten Island family says

      September 09, 2016 at 7:55 pm

      This looks scrumptious! I can’t think of a better way to eat pumpkin and banana! Bring on the fall season!

      Reply
    3. Theresa says

      September 09, 2016 at 7:06 pm

      I have never used a real roasted pumpkin to bake with, and I don’t know why. It would be so much healthier than that canned stuff. The bread sound so heavenly. Definitely perfect in the fall with a hot cup of tea!

      Reply
    4. Catherine Sargent says

      September 09, 2016 at 12:00 pm

      This bread looks and sounds yummy. I will have to make it for my husband. He loves bananas and pumpkin. I am unfortunately allergic to bananas.

      Reply
    5. Pam Wattenbarger says

      September 09, 2016 at 11:41 am

      It still feels like summer here and will for a while, but that hasn’t stopped me from enjoying pumpkin flavored things. This pumpkin banana quick bread sounds really tasty. It will be perfect once the weather has actually cooled down.

      Reply
      • Toni Dash says

        September 09, 2016 at 12:36 pm

        AND you can freeze it Pam so it you want to bake now, put it in the freezer until it feels like fall!

        Reply
    6. Brandy says

      September 09, 2016 at 10:22 am

      That looks delicious! I bet this would be amazing with your first cup of coffee.

      Reply
    7. Stacie @ Divine Lifestyle says

      September 09, 2016 at 8:24 am

      You know, I’ve never heard of roasting bananas before. They have a great flavor, and I can almost tasted them after being roasted. I can’t wait to try that and to make this bread. Thanks for the heads up on both!

      Reply
    8. Stacie @ Divine Lifestyle says

      September 09, 2016 at 8:19 am

      I LOVE this! It’s the perfect way for me to kick off my favorite season. Fall! The season when everything is pumpkin! WOOHOO!

      Reply
    9. Jay says

      September 29, 2012 at 8:57 am

      I love the addition of apple cider. I can just imagine how this would taste!

      Reply
    10. Elizabeth says

      September 28, 2012 at 5:40 pm

      Anything pumpkin and I am in. This looks so delicious… and what a gorgeous presentation! Drooling

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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