Pumpkin Banana Gingerbread Recipes

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PUMPKIN BANANA BREAD



Pumpkin Banana Bread image

The combination of ripe bananas and creamy pumpkin puree is a match made in heaven. The dynamic duo provides a perfectly moist, tender, not-too-sweet spiced quick bread that can be enjoyed all year long.

Provided by Food Network Kitchen

Time 3h45m

Yield makes 2 loaves; 12 to 16 servings

Number Of Ingredients 14

Nonstick cooking spray
4 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon kosher salt
4 very ripe bananas
4 large eggs
2 cups sugar
One 15-ounce can pure pumpkin puree (about 1 1/2 cups)
1 cup vegetable oil
1/2 cup sour cream
2 teaspoons pure vanilla extract
6 tablespoons raw pepitas

Steps:

  • Preheat an oven to 350 degrees F. Line two 9 by 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the longer sides, then spray with nonstick cooking spray.
  • Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mash the bananas in a large bowl with a potato masher or fork until smooth, then whisk in the eggs, sugar, pumpkin puree, oil, sour cream and vanilla until smooth and combined. Add the flour mixture to the banana mixture, then stir the batter together with a rubber spatula until just combined (it's ok if there are a couple small lumps).
  • Divide the batter evenly between the two prepared loaf pans, smoothing out the top with a spatula. Top each loaf with 3 tablespoons of pepitas. Bake in the center of the oven until a toothpick inserted in the center of each loaf comes out clean and each loaf reaches an internal temperature of 200 to 205 degrees F, 60 to 75 minutes.
  • Let cool in the pans for 15 minutes, then use the parchment paper overhang to remove each loaf from the pan. Let cool completely on a wire rack, about 1 1/2 hours.

PUMPKIN BANANA GINGERBREAD



Pumpkin Banana Gingerbread image

Make and share this Pumpkin Banana Gingerbread recipe from Food.com.

Provided by ellie3763

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 15

2 1/4 cups white whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup pumpkin puree
1 egg
1 teaspoon pure vanilla extract
1/2 cup unsulphured molasses
2 medium overripe bananas, mashed
3/4 cup low-fat buttermilk
1/4 cup 2% plain Greek yogurt
1/2 cup chocolate chips (optional)

Steps:

  • Preheat oven to 350F Lightly coat a 9 x 5 inch loaf pan with canola oil cooking spray.
  • In a medium bowl, whisk together the flour, baking soda, salt, and spices.
  • In a large bowl, whisk together the pumpkin puree, egg, vanilla, and molasses. Whisk in the mashed bananas.
  • In a small bowl, whisk together the buttermilk and yogurt.
  • Add half of the dry ingredients into the wet and stir until almost fully moistened. Stir in half of the buttermilk and yogurt mixture. Stir in the remaining dry ingredients, followed by the remaining buttermilk and yogurt. Stir until just fully moistened. Fold in the chocolate chips, if desired.
  • Spoon batter into the prepared loaf pan, smoothing the top to create an even surface. Bake about 50 minutes - until a toothpick inserted into the center of the loaf comes out clean.

PUMPKIN GINGERBREAD



Pumpkin Gingerbread image

Wonderfully flavorful and fragrant bread for the holidays.

Provided by frosty

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 13

3 cups sugar
1 cup vegetable oil
4 eggs
⅔ cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  • In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  • Bake in preheated oven until toothpick comes out clean, about 1 hour.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g

BANANA PUMPKIN BREAD



Banana Pumpkin Bread image

This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!

Provided by matzahball

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

2 ripe bananas, mashed
2 eggs
⅓ cup vegetable oil
1 ⅓ cups canned pumpkin puree
½ cup honey
½ cup white sugar
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¾ cup raisins
½ cup walnut pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
  • In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Nutrition Facts : Calories 327.9 calories, Carbohydrate 55.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 258.1 mg, Sugar 29.6 g

PUMPKIN BREAD WITH GINGERBREAD TOPPING



Pumpkin Bread with Gingerbread Topping image

This yummy pumpkin bread won first prize in the Acorn Pantry Bread Contest. It melts in your mouth, and the recipe easily doubles for gift-giving. -Renee' Nanez, Frederic, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 5 loaves (6 slices each).

Number Of Ingredients 20

3/4 cup butter, cubed
2-1/4 cups sugar
1-1/2 cups canned pumpkin
3 large eggs
2-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup finely chopped crystallized ginger
TOPPING:
10 gingersnap cookies
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons cold butter
1/4 cup finely chopped walnuts, optional

Steps:

  • Preheat oven to 350°. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Transfer to a large bowl; cool slightly. Add sugar, pumpkin and eggs; beat until well blended., In another bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt; gradually beat into pumpkin mixture. Fold in walnuts and ginger., Transfer to five greased 5-3/4x3x2-in. loaf pans. Place cookies, brown sugar, flour, cinnamon and nutmeg in a food processor; pulse until cookies are finely ground. Add butter; pulse until crumbly. Sprinkle cookie mixture and, if desired, walnuts over batter., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 156mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN GINGERBREAD



Pumpkin Gingerbread image

I found this recipe on Allrecipes & tried it last night. It is wonderful!!! This has become my new pumpkin recipe for fall!! I put the batter into mini loaf pans to sell at a bake sale. Someone else suggested putting it in a bundt pan with a glaze drizzled over the top. Whatever you choose to do, it is yummy!

Provided by Doglover61aka Earnh

Categories     Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 13

3 cups sugar
1 cup vegetable oil
4 large eggs
2/3 cup water
1 (15 ounce) can solid pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Steps:

  • Preheat oven to 350°.
  • Lightly grease two 9 x 5" loaf pans.
  • In a large mixing bowl, combine sugar, oil and eggs; beat until smooth.
  • Add water and beat until well blended.
  • Stir in pumpkin, ginger, allspice, cinnamon and cloves.
  • In medium bowl, combine flour, soda, salt and baking powder.
  • Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
  • Divide batter between prepared pans.
  • Bake in preheated oven until toothpick comes out clean, about 1 hour.

PUMPKIN GINGERBREAD CAKE



Pumpkin Gingerbread Cake image

I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup packed dark brown sugar
2 large eggs, room temperature
1/2 cup canned pumpkin
1/2 cup molasses
2 tablespoons grated orange zest
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ancho chili pepper
3/4 cup buttermilk
1/3 cup shelled pumpkin seeds, chopped and toasted
Optional: Whipped cream, caramel sundae syrup or confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

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PUMPKIN GINGERBREAD MUFFINS RECIPE - FORK KNIFE SWOON
2016-11-07 Preheat the oven to 400° F. Line a 12-cup muffin tin with paper liners or lightly grease with butter or non-stick cooking spray. Set aside. In a large mixing bowl, whisk together the pumpkin and egg until completely combined. Whisk in the vanilla, orange zest (if using), spices, and salt.
From forkknifeswoon.com
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    #time-to-make     #course     #main-ingredient     #preparation     #breads     #fruit     #vegetables     #quick-breads     #tropical-fruit     #bananas     #squash     #4-hours-or-less     #pumpkin

Top Asked Questions

How do you make pumpkin and ginger bread?
Directions. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
What is pumpkin banana bread made out of?
This pumpkin banana bread is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat! Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Stir together bananas, pumpkin, honey, sugar, vegetable oil, and eggs in a large bowl.
What are pumpkin gingerbread muffins?
These flavorful pumpkin gingerbread muffins are an update to one of my favorite seasonal treats: the ever-popular spiced gingerbread muffins that I find myself baking up multiple batches of once Autumn rolls around and my kitchen becomes a blur of sugar and flour and any number of other delicious sweet things.
How do you make a banana bread?
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Stir together bananas, pumpkin, honey, sugar, vegetable oil, and eggs in a large bowl. Combine flour, pie spice, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir flour mixture into banana mixture until just combined. Fold in raisins and walnuts.

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