\n<\/p>\n
<\/p>\nThis fall pumpkin banana bread<\/strong> is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.<\/p>\n<\/noscript>Pumpkin Banana Bread<\/h2>\nIf you love Pumpkin Bread and Banana Bread, you\u2019ll love this combo, the best of both worlds! It\u2019s super moist and a wonderful fall breakfast or snack! We scoffed up half this bread before it got a chance to cool, so good. This would be great topped with some Pumpkin Spiced Cream Cheese! I also have these popular Pumpkin Chocolate Chip Muffins, and Pumpkin Nut Muffins.<\/p>\n<\/p>\n<\/noscript><\/p>\nBaking is truly a science. Remaking cakes and breads to make them healthier is not always as easy as remaking a pot of soup or a casserole. So whenever I am experimenting with baking, my fingers are crossed the whole time. This recipe turned out delicious, I\u2019ve been sending my daughter to school with some in her lunch box every day!<\/p>\nHow to make banana pumpkin bread<\/h2>\n\nStart with really ripe bananas. The riper the better!<\/li>\nPreheat oven to 325F and grease a 9\u00d75 inch loaf pan.<\/li>\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/li>\nIn a large bowl, cream butter and sugar with an electric mixer.<\/li>\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/li>\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/li>\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/li>\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/li>\n<\/ol>\n<\/p>\n<\/noscript><\/noscript><\/p>\nMore Pumpkin Recipes<\/h2>\nYour comments are helpful!! If you\u2019ve tried this healthy\u00a0Pumpkin Banana Bread<\/strong> recipe or any other recipe on Skinnytaste, don\u2019t forget to\u00a0rate the recipe<\/b>\u00a0and\u00a0leave me a comment<\/b>\u00a0below! And if you took some photos of it, share it with me on\u00a0Instagram\u00a0so I can re-share on my stories!<\/em><\/p>\n\n\n\nPumpkin Banana Bread<\/h2>\n\n146.5<\/span> Cals<\/span><\/span>\n2.7<\/span> Protein<\/span><\/span>\n33.3<\/span> Carbs<\/span><\/span>\n2.7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span> 25<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.<\/span><\/p>\n\n\n\nbaking spray<\/span><\/li>\n3\/4<\/span> cup<\/span> unbleached all purpose flour<\/span><\/li>\n1\/2<\/span> cup<\/span> white whole wheat flour<\/span><\/li>\n3\/4<\/span> tsp<\/span> baking soda<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n1<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> pumpkin spice<\/span><\/li>\n3<\/span> medium<\/span> very ripe medium bananas<\/span>, mashed<\/span><\/li>\n1\/2<\/span> cup<\/span> pureed pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> butter<\/span>, softened<\/span><\/li>\n1\/2<\/span> cup<\/span> light brown sugar<\/span>, unpacked<\/span><\/li>\n1<\/span> large<\/span> egg white<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> tsp<\/span> vanilla extract<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped pecans<\/span>, optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/p>\n<\/li>\n\nIn a large bowl, cream butter and sugar with an electric mixer.<\/p>\n<\/li>\n\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/span><\/p>\n<\/li>\n\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
This fall pumpkin banana bread<\/strong> is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.<\/p>\n<\/noscript>Pumpkin Banana Bread<\/h2>\nIf you love Pumpkin Bread and Banana Bread, you\u2019ll love this combo, the best of both worlds! It\u2019s super moist and a wonderful fall breakfast or snack! We scoffed up half this bread before it got a chance to cool, so good. This would be great topped with some Pumpkin Spiced Cream Cheese! I also have these popular Pumpkin Chocolate Chip Muffins, and Pumpkin Nut Muffins.<\/p>\n<\/p>\n<\/noscript><\/p>\nBaking is truly a science. Remaking cakes and breads to make them healthier is not always as easy as remaking a pot of soup or a casserole. So whenever I am experimenting with baking, my fingers are crossed the whole time. This recipe turned out delicious, I\u2019ve been sending my daughter to school with some in her lunch box every day!<\/p>\nHow to make banana pumpkin bread<\/h2>\n\nStart with really ripe bananas. The riper the better!<\/li>\nPreheat oven to 325F and grease a 9\u00d75 inch loaf pan.<\/li>\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/li>\nIn a large bowl, cream butter and sugar with an electric mixer.<\/li>\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/li>\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/li>\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/li>\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/li>\n<\/ol>\n<\/p>\n<\/noscript><\/noscript><\/p>\nMore Pumpkin Recipes<\/h2>\nYour comments are helpful!! If you\u2019ve tried this healthy\u00a0Pumpkin Banana Bread<\/strong> recipe or any other recipe on Skinnytaste, don\u2019t forget to\u00a0rate the recipe<\/b>\u00a0and\u00a0leave me a comment<\/b>\u00a0below! And if you took some photos of it, share it with me on\u00a0Instagram\u00a0so I can re-share on my stories!<\/em><\/p>\n\n\n\nPumpkin Banana Bread<\/h2>\n\n146.5<\/span> Cals<\/span><\/span>\n2.7<\/span> Protein<\/span><\/span>\n33.3<\/span> Carbs<\/span><\/span>\n2.7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span> 25<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.<\/span><\/p>\n\n\n\nbaking spray<\/span><\/li>\n3\/4<\/span> cup<\/span> unbleached all purpose flour<\/span><\/li>\n1\/2<\/span> cup<\/span> white whole wheat flour<\/span><\/li>\n3\/4<\/span> tsp<\/span> baking soda<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n1<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> pumpkin spice<\/span><\/li>\n3<\/span> medium<\/span> very ripe medium bananas<\/span>, mashed<\/span><\/li>\n1\/2<\/span> cup<\/span> pureed pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> butter<\/span>, softened<\/span><\/li>\n1\/2<\/span> cup<\/span> light brown sugar<\/span>, unpacked<\/span><\/li>\n1<\/span> large<\/span> egg white<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> tsp<\/span> vanilla extract<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped pecans<\/span>, optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/p>\n<\/li>\n\nIn a large bowl, cream butter and sugar with an electric mixer.<\/p>\n<\/li>\n\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/span><\/p>\n<\/li>\n\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
If you love Pumpkin Bread and Banana Bread, you\u2019ll love this combo, the best of both worlds! It\u2019s super moist and a wonderful fall breakfast or snack! We scoffed up half this bread before it got a chance to cool, so good. This would be great topped with some Pumpkin Spiced Cream Cheese! I also have these popular Pumpkin Chocolate Chip Muffins, and Pumpkin Nut Muffins.<\/p>\n
<\/p>\n
<\/noscript><\/p>\nBaking is truly a science. Remaking cakes and breads to make them healthier is not always as easy as remaking a pot of soup or a casserole. So whenever I am experimenting with baking, my fingers are crossed the whole time. This recipe turned out delicious, I\u2019ve been sending my daughter to school with some in her lunch box every day!<\/p>\nHow to make banana pumpkin bread<\/h2>\n\nStart with really ripe bananas. The riper the better!<\/li>\nPreheat oven to 325F and grease a 9\u00d75 inch loaf pan.<\/li>\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/li>\nIn a large bowl, cream butter and sugar with an electric mixer.<\/li>\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/li>\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/li>\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/li>\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/li>\n<\/ol>\n<\/p>\n<\/noscript><\/noscript><\/p>\nMore Pumpkin Recipes<\/h2>\nYour comments are helpful!! If you\u2019ve tried this healthy\u00a0Pumpkin Banana Bread<\/strong> recipe or any other recipe on Skinnytaste, don\u2019t forget to\u00a0rate the recipe<\/b>\u00a0and\u00a0leave me a comment<\/b>\u00a0below! And if you took some photos of it, share it with me on\u00a0Instagram\u00a0so I can re-share on my stories!<\/em><\/p>\n\n\n\nPumpkin Banana Bread<\/h2>\n\n146.5<\/span> Cals<\/span><\/span>\n2.7<\/span> Protein<\/span><\/span>\n33.3<\/span> Carbs<\/span><\/span>\n2.7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span> 25<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.<\/span><\/p>\n\n\n\nbaking spray<\/span><\/li>\n3\/4<\/span> cup<\/span> unbleached all purpose flour<\/span><\/li>\n1\/2<\/span> cup<\/span> white whole wheat flour<\/span><\/li>\n3\/4<\/span> tsp<\/span> baking soda<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n1<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> pumpkin spice<\/span><\/li>\n3<\/span> medium<\/span> very ripe medium bananas<\/span>, mashed<\/span><\/li>\n1\/2<\/span> cup<\/span> pureed pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> butter<\/span>, softened<\/span><\/li>\n1\/2<\/span> cup<\/span> light brown sugar<\/span>, unpacked<\/span><\/li>\n1<\/span> large<\/span> egg white<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> tsp<\/span> vanilla extract<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped pecans<\/span>, optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/p>\n<\/li>\n\nIn a large bowl, cream butter and sugar with an electric mixer.<\/p>\n<\/li>\n\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/span><\/p>\n<\/li>\n\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Baking is truly a science. Remaking cakes and breads to make them healthier is not always as easy as remaking a pot of soup or a casserole. So whenever I am experimenting with baking, my fingers are crossed the whole time. This recipe turned out delicious, I\u2019ve been sending my daughter to school with some in her lunch box every day!<\/p>\n
<\/noscript><\/noscript><\/p>\nMore Pumpkin Recipes<\/h2>\nYour comments are helpful!! If you\u2019ve tried this healthy\u00a0Pumpkin Banana Bread<\/strong> recipe or any other recipe on Skinnytaste, don\u2019t forget to\u00a0rate the recipe<\/b>\u00a0and\u00a0leave me a comment<\/b>\u00a0below! And if you took some photos of it, share it with me on\u00a0Instagram\u00a0so I can re-share on my stories!<\/em><\/p>\n\n\n\nPumpkin Banana Bread<\/h2>\n\n146.5<\/span> Cals<\/span><\/span>\n2.7<\/span> Protein<\/span><\/span>\n33.3<\/span> Carbs<\/span><\/span>\n2.7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span> 25<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.<\/span><\/p>\n\n\n\nbaking spray<\/span><\/li>\n3\/4<\/span> cup<\/span> unbleached all purpose flour<\/span><\/li>\n1\/2<\/span> cup<\/span> white whole wheat flour<\/span><\/li>\n3\/4<\/span> tsp<\/span> baking soda<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n1<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> pumpkin spice<\/span><\/li>\n3<\/span> medium<\/span> very ripe medium bananas<\/span>, mashed<\/span><\/li>\n1\/2<\/span> cup<\/span> pureed pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> butter<\/span>, softened<\/span><\/li>\n1\/2<\/span> cup<\/span> light brown sugar<\/span>, unpacked<\/span><\/li>\n1<\/span> large<\/span> egg white<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> tsp<\/span> vanilla extract<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped pecans<\/span>, optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/p>\n<\/li>\n\nIn a large bowl, cream butter and sugar with an electric mixer.<\/p>\n<\/li>\n\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/span><\/p>\n<\/li>\n\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Your comments are helpful!! If you\u2019ve tried this healthy\u00a0Pumpkin Banana Bread<\/strong> recipe or any other recipe on Skinnytaste, don\u2019t forget to\u00a0rate the recipe<\/b>\u00a0and\u00a0leave me a comment<\/b>\u00a0below! And if you took some photos of it, share it with me on\u00a0Instagram\u00a0so I can re-share on my stories!<\/em><\/p>\n\n\n\nPumpkin Banana Bread<\/h2>\n\n146.5<\/span> Cals<\/span><\/span>\n2.7<\/span> Protein<\/span><\/span>\n33.3<\/span> Carbs<\/span><\/span>\n2.7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span> 25<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.<\/span><\/p>\n\n\n\nbaking spray<\/span><\/li>\n3\/4<\/span> cup<\/span> unbleached all purpose flour<\/span><\/li>\n1\/2<\/span> cup<\/span> white whole wheat flour<\/span><\/li>\n3\/4<\/span> tsp<\/span> baking soda<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n1<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> pumpkin spice<\/span><\/li>\n3<\/span> medium<\/span> very ripe medium bananas<\/span>, mashed<\/span><\/li>\n1\/2<\/span> cup<\/span> pureed pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> butter<\/span>, softened<\/span><\/li>\n1\/2<\/span> cup<\/span> light brown sugar<\/span>, unpacked<\/span><\/li>\n1<\/span> large<\/span> egg white<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> tsp<\/span> vanilla extract<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped pecans<\/span>, optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/p>\n<\/li>\n\nIn a large bowl, cream butter and sugar with an electric mixer.<\/p>\n<\/li>\n\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/span><\/p>\n<\/li>\n\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
\n146.5<\/span> Cals<\/span><\/span>\n2.7<\/span> Protein<\/span><\/span>\n33.3<\/span> Carbs<\/span><\/span>\n2.7<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span> 25<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.<\/span><\/p>\n\n\n\nbaking spray<\/span><\/li>\n3\/4<\/span> cup<\/span> unbleached all purpose flour<\/span><\/li>\n1\/2<\/span> cup<\/span> white whole wheat flour<\/span><\/li>\n3\/4<\/span> tsp<\/span> baking soda<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n1<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> pumpkin spice<\/span><\/li>\n3<\/span> medium<\/span> very ripe medium bananas<\/span>, mashed<\/span><\/li>\n1\/2<\/span> cup<\/span> pureed pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> butter<\/span>, softened<\/span><\/li>\n1\/2<\/span> cup<\/span> light brown sugar<\/span>, unpacked<\/span><\/li>\n1<\/span> large<\/span> egg white<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> tsp<\/span> vanilla extract<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped pecans<\/span>, optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/p>\n<\/li>\n\nIn a large bowl, cream butter and sugar with an electric mixer.<\/p>\n<\/li>\n\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/span><\/p>\n<\/li>\n\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Prep Time: <\/span>25<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span> 25<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.<\/span><\/p>\n\n\n\nbaking spray<\/span><\/li>\n3\/4<\/span> cup<\/span> unbleached all purpose flour<\/span><\/li>\n1\/2<\/span> cup<\/span> white whole wheat flour<\/span><\/li>\n3\/4<\/span> tsp<\/span> baking soda<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n1<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> pumpkin spice<\/span><\/li>\n3<\/span> medium<\/span> very ripe medium bananas<\/span>, mashed<\/span><\/li>\n1\/2<\/span> cup<\/span> pureed pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> butter<\/span>, softened<\/span><\/li>\n1\/2<\/span> cup<\/span> light brown sugar<\/span>, unpacked<\/span><\/li>\n1<\/span> large<\/span> egg white<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> tsp<\/span> vanilla extract<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped pecans<\/span>, optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/p>\n<\/li>\n\nIn a large bowl, cream butter and sugar with an electric mixer.<\/p>\n<\/li>\n\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/span><\/p>\n<\/li>\n\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Cook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span> 25<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.<\/span><\/p>\n\n\n\nbaking spray<\/span><\/li>\n3\/4<\/span> cup<\/span> unbleached all purpose flour<\/span><\/li>\n1\/2<\/span> cup<\/span> white whole wheat flour<\/span><\/li>\n3\/4<\/span> tsp<\/span> baking soda<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n1<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> pumpkin spice<\/span><\/li>\n3<\/span> medium<\/span> very ripe medium bananas<\/span>, mashed<\/span><\/li>\n1\/2<\/span> cup<\/span> pureed pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> butter<\/span>, softened<\/span><\/li>\n1\/2<\/span> cup<\/span> light brown sugar<\/span>, unpacked<\/span><\/li>\n1<\/span> large<\/span> egg white<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> tsp<\/span> vanilla extract<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped pecans<\/span>, optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/p>\n<\/li>\n\nIn a large bowl, cream butter and sugar with an electric mixer.<\/p>\n<\/li>\n\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/span><\/p>\n<\/li>\n\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Total Time: <\/span>1<\/span> hr<\/span> 25<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.<\/span><\/p>\n\n\n\nbaking spray<\/span><\/li>\n3\/4<\/span> cup<\/span> unbleached all purpose flour<\/span><\/li>\n1\/2<\/span> cup<\/span> white whole wheat flour<\/span><\/li>\n3\/4<\/span> tsp<\/span> baking soda<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n1<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> pumpkin spice<\/span><\/li>\n3<\/span> medium<\/span> very ripe medium bananas<\/span>, mashed<\/span><\/li>\n1\/2<\/span> cup<\/span> pureed pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> butter<\/span>, softened<\/span><\/li>\n1\/2<\/span> cup<\/span> light brown sugar<\/span>, unpacked<\/span><\/li>\n1<\/span> large<\/span> egg white<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> tsp<\/span> vanilla extract<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped pecans<\/span>, optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/p>\n<\/li>\n\nIn a large bowl, cream butter and sugar with an electric mixer.<\/p>\n<\/li>\n\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/span><\/p>\n<\/li>\n\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.<\/span><\/p>\n\n\n\nbaking spray<\/span><\/li>\n3\/4<\/span> cup<\/span> unbleached all purpose flour<\/span><\/li>\n1\/2<\/span> cup<\/span> white whole wheat flour<\/span><\/li>\n3\/4<\/span> tsp<\/span> baking soda<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n1<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> pumpkin spice<\/span><\/li>\n3<\/span> medium<\/span> very ripe medium bananas<\/span>, mashed<\/span><\/li>\n1\/2<\/span> cup<\/span> pureed pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> butter<\/span>, softened<\/span><\/li>\n1\/2<\/span> cup<\/span> light brown sugar<\/span>, unpacked<\/span><\/li>\n1<\/span> large<\/span> egg white<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\n1<\/span> tsp<\/span> vanilla extract<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped pecans<\/span>, optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/p>\n<\/li>\n\nIn a large bowl, cream butter and sugar with an electric mixer.<\/p>\n<\/li>\n\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/span><\/p>\n<\/li>\n\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Preheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/p>\n<\/li>\n\nIn a large bowl, cream butter and sugar with an electric mixer.<\/p>\n<\/li>\n\nAdd egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/span><\/p>\n<\/li>\n\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.<\/p>\n<\/li>\n
In a large bowl, cream butter and sugar with an electric mixer.<\/p>\n<\/li>\n
Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.<\/span><\/p>\n<\/li>\n\nAdd flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n\nPour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.<\/p>\n<\/li>\n
Pour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.<\/span><\/p>\n<\/li>\n\nLet the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Serving: <\/span>1<\/span>slice<\/span><\/span>, <\/span>Calories: <\/span>146.5<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>33.3<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>2.7<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>23<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>131.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.6<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
WW Points Plus: <\/span>3<\/span><\/p>\n<\/div>\nKeywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Keywords: <\/span>banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
![\"Pumpkin](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/10\/Pumpkin-Banana-Bread.jpg\")
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