Whole Wheat Pumpkin Banana Bread

November 12, 2022

This healthy Whole Wheat Pumpkin Banana Bread recipe will quickly become a family favorite.

spicy whole wheat pumpkin banana bread in a loaf pan

So you have ripe bananas? But it’s fall and you want to make pumpkin bread? Why not try baking my whole wheat pumpkin banana bread instead? It’s a combination of the two!

Ingredients needed:

whole wheat pastry flour
all purpose flour
ground flaxseed powder
baking powder, baking soda and salt
ground cinnamon, ginger and cloves
canned unsweetened pumpkin purée
eggs
light brown sugar
mashed ripe banana
olive oil
water

How to make Whole Wheat Pumpkin Banana Bread:

The complete, printable recipe is at the end of this post.

Preheat the oven to 350°F. Spray two 9×5 inch loaf pans with nonstick spray.

In a medium bowl, whisk together the dry ingredients through spices. In a large bowl, whisk together the pumpkin and remaining ingredients. Gently stir in the dry ingredients just until the dry mixture is incorporated (don’t over mix).

Divide the batter evenly between the two prepared pans. Bake 55 to 65 minutes, or until a wooden pick inserted in center comes out clean.

Cool the pans on wire racks for 20 minutes, and then gently turn out the loaves onto wire racks to cool completely. Then you can slice it up!

The flavors are subtle, and the texture is moist. I wouldn’t say it’s more like banana than pumpkin (or vice versa). But it’s a good flavor nonetheless.

This recipe turns out two loaves. So you can eat one now, and freeze the other to enjoy later. To freeze, just wrap it in plastic wrap and then foil. Drop it into a freezer zip baggie, and freeze for up to three months. Enjoy!

The Best Banana Bread Recipes: