Banana Pumpkin Bread

There’s nothing like the smell of fresh-baked bread wafting through the kitchen. And when that bread is made with bananas, pumpkin, and a cinnamon swirl, it’s even better!


PUMPKIN BREAD – 2 cups flour – 3/4 teaspoon baking soda – 1/2 teaspoon salt – 1 teaspoon cinnamon – 1/2 cup brown sugar – 4 tablespoons butter room temperature – 2 tablespoons ground flax seeds + 6 tablespoons water or 2 eggs – 1 1/2 cups ripe banana mashed (approx. 3 bananas) – 1/3 cup canned pumpkin puree – 1 teaspoon vanilla extract – 1/3 cup greek yogurt CINNAMON SWIRL – 1/4 cup sugar – 1 teaspoon cinnamon VANILLA GLAZE – 1/2 cup powdered sugar – 1/2 teaspoon vanilla – 1 tablespoon milk

Step 1 – In a medium bowl, mix together your flour, yogurt, baking soda, salt, and cinnamon. Set aside.

Step 2 – In a large bowl beat together your brown sugar and butter. You can use a stand mixer or hand mixer.

Step 3 – Mix until well blended, approx one minute. Add your flax eggs, beat in. With a large spoon, stir in your banana, pumpkin, and vanilla.

Step 4 – Slowly add in your dry ingredients. Your batter will be thick, but try not to over mix. Set aside.

Step 5 – – Mix together your cinnamon sugar swirl mixture in a small bowl.

Step 6 – Spoon half the banana pumpkin batter into your greased loaf pan, and sprinkle with the cinnamon swirl mixture. Top with the remaining batter.

Step 7 – Bake for 40 to 45 minutes, or until a knife or skewer comes out clean.

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