Pumpkin Banana Bread

bread saucer 2

I like both banana bread and pumpkin bread, so I decided to combine the two. This recipe makes three large loaves, so maybe your family can eat one and you can share the other two. Or you can be like us and eat them all! The texture and flavor is even better the next day after baking.

½ c butter, softened
1 c applesauce
1 c brown sugar
2 c white sugar
6 eggs
4 small or 2 large overripe bananas, mashed
1 15-oz can pumpkin
3 t baking soda
1 ¾ t salt
2 c wheat flour
3 ½ c white flour (or 3 1/4 c white and ¼ c almond flour)
½ c yogurt, vanilla or plain
1/3 c hot water
2 t vanilla
1 ½ T ground cinnamon
1 t ground nutmeg
½ t ground cloves (optional)
Brown sugar for topping

Preheat oven to 350. In large mixing bowl, combine all ingredients (except brown sugar for topping) with a spoon or mixer on low just until all is moistened. Pour into three 9×4 loaf pans that have been lightly buttered or sprayed with cooking spray. Sprinkle with brown sugar.

bread in pan before baked
Ready to bake

Bake for about 45 minutes in convection oven. Adjust time accordingly for conventional oven. (Truth is I don’t really know how long I baked it, but it’s done when thin knife or uncooked spaghetti inserted in center comes out clean.)

bread pan baked
Cooling in pan

Allow to cool on cooling rack for ten minutes then remove from pans. Cooling for 30 minutes longer will make the loaves easier to slice. Store in plastic wrap or bag after completely cooled.

bread on platter
Ready to slice and serve
bread saucer 1
My Grandma’s dishes make it pretty!

Janice Powell 2013


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