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Judy John

Nutmeg Pumpkin Banana Bread Recipe

This nutmeg pumpkin banana bread combines warm spices, pumpkin, and banana for a moist, flavorful loaf that feels cozy and satisfying.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 2 ripe bananas mashed
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1/2 cup butter melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Spatula
  • Loaf Pan
  • Oven
  • Cooling Rack

Method
 

  1. Preheat oven to 350°F and prepare loaf pan. Mash bananas until smooth.
  2. Mix pumpkin, sugar, melted butter, eggs, and vanilla with bananas.
  3. Fold in flour, baking soda, salt, nutmeg, and cinnamon gently.
  4. Pour batter into pan and smooth the top evenly.
  5. Bake until golden and set. Cool before slicing for best texture.

Notes

For softer bread, avoid overmixing. For crisp edges, bake slightly longer. Cool fully before slicing. Add nuts or chocolate chips for variation. Store wrapped or freeze slices for longer storage.