Description
This Pumpkin Banana Pecan Bread is a moist and flavorful treat that blends the natural sweetness of ripe bananas and pumpkin puree with warm spices and crunchy pecans. Made lighter with the use of egg whites and unsweetened applesauce, this gluten-free bread is perfect for a healthy snack or breakfast.
Ingredients
Scale
Dry Ingredients
- 2-1/2 cups white whole wheat or all-purpose gluten-free flour
- 1-1/2 tsp baking soda
- 1-1/2 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1/2 tsp salt
Wet Ingredients
- 4 tbsp butter, softened
- 1 cup light brown sugar (not packed)
- 4 large egg whites
- 1-1/2 cup pumpkin puree
- 1-1/4 cup (3 medium) ripe bananas, mashed
- 1/2 cup unsweetened apple sauce
- 1 tsp vanilla extract
Other
- 3 oz (3/4 cup) chopped pecans
- Baking spray for greasing pans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8×5 inch loaf pans thoroughly with baking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat or gluten-free flour, baking soda, pumpkin spice, cinnamon, and salt until well combined. Set aside.
- Cream Butter and Sugar: Using an electric mixer, cream the softened butter and light brown sugar in a large bowl until the mixture is light and fluffy.
- Add Wet Ingredients: Add the egg whites, pumpkin puree, mashed bananas, unsweetened applesauce, and vanilla extract to the creamed mixture. Beat at medium speed until the mixture is thick and well combined. Scrape down the sides of the bowl to ensure even mixing.
- Combine Dry and Wet Mixtures: Add the dry ingredient mixture along with the chopped pecans to the wet mixture. Blend at low speed until just combined, being careful not to overmix to maintain bread’s tender texture.
- Pour and Bake: Divide the batter evenly between the two prepared loaf pans. Place the pans on the center rack of the oven and bake for approximately 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool and Serve: Allow the bread to cool in the pans for at least 20 minutes. Remove from pans and let it cool to room temperature before slicing to ensure clean cuts and best flavor.
Notes
- This bread is moist and flavorful thanks to the natural sweetness and moisture from bananas, pumpkin, and apple sauce, making it lighter than traditional breads.
- Use light brown sugar for the best balance of sweetness and flavor without overpacking.
- Do not overmix the batter when combining wet and dry ingredients to avoid a dense loaf.
- Ensure the bread is fully cooled before slicing to maintain structure.
- This recipe makes two loaves, perfect for sharing or freezing for later use.
Nutrition
- Serving Size: 1 slice
- Calories: 146 kcal
- Sugar: 16 g
- Sodium: 116 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
