There’s a whisper in the air when fall arrives in New Orleans, a gentle reminder of the changing seasons. It’s a time that always takes me back to my childhood in a small Louisiana town, where the rustle of fallen leaves and the scent of spices filled our home. One of my dearest memories is of my grandmother’s kitchen, where she’d pull out her favorite apron and together we’d create something magical: pumpkin bread. That simple act of baking was more than just a recipe; it was a tradition, a moment of love shared over flour-dusted countertops and warm oven air. This Pumpkin Bread Recipe That Tastes Like Fall in Every Bite is my homage to those cherished days, a way of inviting fall to your table with every slice, just like she did.

Why You’ll Absolutely Love This Recipe

• It’s a hug in every slice, capturing the essence of fall with every bite.
• Simple enough for a weekend brunch recipe, yet feels like a special occasion.
• Uses canned pumpkin purée, making it a breeze to whip up any time.
• The spices create a symphony of flavors that dance on your tongue.
• It’s so moist and tender, it rivals any Flours Banana Bread you’ve tried!

Simple Ingredients for a Delicious Treat

Every ingredient in this pumpkin bread is like a note in a melody, each playing its part to create a harmonious whole. The 1 cup canned pumpkin purée brings a creamy texture, while the 2 large eggs bind everything with love. I adore using 1/2 cup brown sugar for its molasses depth, and a hint of 1/4 cup maple syrup for warmth that reminds me of crisp autumn mornings. The spices—cinnamon, nutmeg, and cloves—are like old friends, bringing comfort and nostalgia. And if you’re feeling adventurous, toss in some 1/2 cup chopped nuts or chocolate chips for an extra touch of indulgence.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Preheat your oven to 350°F (175°C), and let’s get started on this journey together. First, grease and line a 9×5 loaf pan with parchment, a step that ensures your bread will slide out effortlessly. In a large bowl, whisk together the pumpkin, eggs, brown sugar, maple syrup, oil, and vanilla until the mixture is as smooth as a Louisiana bayou on a calm day. In another bowl, combine the flour, baking soda, baking powder, salt, and spices, and gently fold these dry ingredients into the wet mixture. Remember, don’t overmix—just like life, a gentle touch yields the best results. If you’re using mix-ins, now’s the time to stir them in. Pour the batter into your prepared pan, smooth the top, and tap it gently to remove any air bubbles. Bake for 55–65 minutes, and your kitchen will soon be filled with the heavenly aroma of fall. Let it cool in the pan for 10 minutes before transferring to a wire rack. Patience, my friend, slice it only when it’s fully cooled.

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: always use room temperature eggs for a smoother batter. And if you’re looking for a deeper flavor, try using dark brown sugar. These small tweaks make a world of difference. Also, if you find yourself craving a bit more spice, feel free to adjust the cinnamon or nutmeg to your liking. After all, cooking is all about making it your own.

How I Like to Serve This

There’s nothing quite like a warm slice of pumpkin bread with a pat of butter melting into it. I love pairing it with a hot cup of coffee or a spiced tea, especially on a lazy Sunday morning. And if you’re hosting, this bread makes a delightful addition to any brunch spread, alongside dishes like these **Comforting Air Fryer Meatballs That Bring Everyone Together**.

Storing & Reheating (If There’s Any Left!)

If you happen to have leftovers, wrap them tightly in plastic wrap or store in an airtight container. This bread stays moist for days and even tastes better as the flavors meld. For a quick reheat, a few seconds in the microwave, and it’s like it just came out of the oven. But truth be told, it rarely lasts long enough in my home to need much storing!

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Pumpkin Bread Recipe That Tastes Like Fall in Every Bite

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 200

This pumpkin bread is a delightful treat that captures the essence of fall with every bite.

Ingredients

Wet Ingredients

• 1 cup canned pumpkin purée
• 2 large eggs (room temperature)
• 1/2 cup brown sugar (light or dark)
• 1/4 cup maple syrup
• 1/4 cup neutral oil (like avocado or vegetable)
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions 

• Preheat oven to 350°F (175°C) and prepare a loaf pan.
• Whisk together pumpkin, eggs, brown sugar, maple syrup, oil, and vanilla.
• Combine dry ingredients in another bowl.
• Fold dry ingredients into wet until just combined.
• Pour into pan and bake for 55–65 minutes.
• Cool in pan for 10 mins, then transfer to a wire rack.

Notes

For extra flavor, consider adding spices or mix-ins like nuts or chocolate chips.

Calories: 200kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

There’s a certain nostalgia that fills the air when the leaves start to fall, when the world begins to glow in hues of orange and gold. It reminds me of my childhood in Louisiana, where my grandmother’s kitchen was the heart of our home. Her pumpkin bread was a staple, a cozy slice of comfort that wrapped you in warmth. Today, I’m sharing my version of her beloved recipe, a Pumpkin Streusel Bread that’s moist, spiced, and perfectly crumbly. It’s more than just a Pumpkin Loaf; it’s a slice of love, a memory of family gatherings, and a celebration of Fall Baking.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• Every bite is a burst of Pumpkin Spice happiness.
• The Crumb Topping adds a delightful crunch that’s simply irresistible.
• A perfect treat for any time of the day, shared with loved ones or savored alone.

Simple Ingredients for a Delicious Treat

Let’s talk about these ingredients like old friends. The pumpkin puree is the soul of this bread, bringing a rich, earthy sweetness that’s synonymous with autumn. The spices—cinnamon, nutmeg, ginger, and cloves—are like a warm hug, infusing each slice with cozy flavors. The streusel topping? It’s the cherry on top, a crunchy, buttery layer that makes this Pumpkin Bread Recipe truly special.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Imagine us side by side in the kitchen, aprons on, ready to create something wonderful. First, we’ll whisk together the flour, brown sugar, cinnamon, and salt for our streusel, stirring in the melted butter until it’s perfectly crumbly. Next, preheat your oven to 350°F and prepare your loaf pan. In a large bowl, we’ll blend the pumpkin puree, oil, sugars, and eggs until smooth, adding in our baking essentials and spices. Gently fold in the flour, pour the batter into your pan, and sprinkle that beautiful streusel on top. As it bakes, your home will fill with the most inviting aroma, a promise of the deliciousness to come.

A Few of My Favorite Tips

Here’s a little secret: use room temperature ingredients for a smoother batter. And if you’re feeling adventurous, toss in a handful of chopped nuts or chocolate chips for extra texture and flavor. Remember, cooking is about making it your own.

How I Like to Serve This

I love to serve this bread slightly warm, with a pat of butter melting into each slice. It’s perfect with a cup of coffee in the morning or a glass of milk in the afternoon. For gatherings, I slice it thick and let everyone help themselves, watching as smiles spread with each bite.

Storing & Reheating (If There’s Any Left!)

If you’re lucky enough to have leftovers, wrap your bread tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, freeze slices individually, so you can reheat them easily in the oven or microwave whenever the craving strikes.

And if you’re looking for more comforting recipes, check out my Comforting Air Fryer Meatballs or Tender Air Fryer Chicken Bites—they’re sure to bring everyone together around the table.

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Pumpkin Streusel Bread – Moist, Spiced, and Perfectly Crumbly

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 slices

Calories 350

This Pumpkin Streusel Bread is a delightful blend of spices and pumpkin, creating a moist and crumbly treat perfect for any occasion.

Ingredients

Dry Ingredients

• 1/2 cup all-purpose flour ((65g))
• 6 tbsp brown sugar ((80g))
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt

Wet Ingredients

• 1/4 cup unsalted butter, melted ((57g))
• 15 oz pumpkin puree
• 3/4 cup vegetable oil ((150g))
• 1 cup light brown sugar ((213g))
• 1/2 cup granulated sugar ((100g))
• 2 large eggs ((100g))
• 1.5 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 5 tsp cinnamon
• 1/2 tsp grated nutmeg
• 1/4 tsp ground ginger
• pinch ground cloves

Streusel Topping

• 2 cups all-purpose flour ((260g))

Instructions 

• Whisk flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly. Chill.
• Preheat oven to 350°F. Grease and line a 9×5 loaf pan.
• In a large bowl, whisk pumpkin puree, oil, brown sugar, granulated sugar, and eggs until smooth.
• Whisk in baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
• Fold in flour until just combined. Pour batter into pan, sprinkle streusel evenly over the top.
• Bake 65–80 minutes, tenting with foil if needed. Cool 10–15 minutes before removing from pan.

Notes

For extra flavor, add chopped nuts or chocolate chips to the batter.

Calories: 350kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

There’s something about the crisp air of autumn that makes me crave the comforting warmth of my kitchen. Growing up in my small Louisiana town, fall always meant one thing: the sweet, spicy aroma of pumpkin bread wafting through my grandmother’s home. She’d hum a little tune as she whipped up her magical creations, and I’d be right there beside her, kneading dough and soaking in every moment. This Pumpkin Bread with Streusel Topping is more than just a recipe; it’s a slice of nostalgia, a reminder of those cherished times. As you bake this bread, I hope you feel the love and warmth I’ve poured into every step, just like my grandmother did for me.

Why You’ll Absolutely Love This Recipe

• It’s like a warm hug on a chilly day, full of comforting spices and memories.
• Simple and straightforward, it’s a recipe that feels like a little kitchen victory!
• The streusel topping adds a delightful crunch, turning this moist pumpkin bread into a true treat.
• Perfect for sharing with loved ones or enjoying as a cozy solo indulgence.

Simple Ingredients for a Delicious Treat

When it comes to baking, I’ve always believed that simplicity is key. This Pumpkin Bread with Streusel Topping uses basic ingredients that come together to create something truly special. The canned pumpkin puree brings in that rich, earthy sweetness, while the mix of cinnamon, nutmeg, and ginger spices up the experience just right. And let’s not forget the streusel topping—combining flour, brown sugar, and butter to create a crunchy, sugary crust that’s simply irresistible.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Alright, let’s get our hands a little floury and dive into this recipe together. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This combination of spices is where the magic begins, filling your kitchen with the scent of autumn.

Next, in a large mixing bowl, combine the wet ingredients: granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, water, and vanilla extract. Whisk until smooth, and then gradually add the dry mixture to the wet mixture, stirring gently until just combined. It’s important not to overmix—think of it like a gentle conversation between the ingredients, not a debate.

Now, let’s talk streusel. In a small bowl, prepare the topping by mixing flour, brown sugar, and cinnamon, then adding cold cubed butter and mixing until crumbly. Pour the pumpkin bread batter into the prepared loaf pan, smooth the top, and sprinkle the streusel topping over it.

Bake in the preheated oven for 55-65 minutes, checking for doneness with a toothpick. Once it comes out clean, let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

A Few of My Favorite Tips

Here’s a little secret from my grandmother’s kitchen: if you want an extra moist pumpkin bread, try adding a tablespoon of sour cream to the wet ingredients. It makes a world of difference! And if you’re feeling adventurous, sprinkle a handful of chopped nuts or pumpkin seeds into the streusel for an added crunch.

How I Like to Serve This

There’s nothing quite like a warm slice of pumpkin bread with a dollop of butter melting into it. I love serving it with a hot cup of coffee or tea, especially on a lazy Sunday morning. And if you’re having friends over, pairing it with a scoop of vanilla ice cream makes for a delightful dessert!

Storing & Reheating (If There’s Any Left!)

If you manage to have any leftovers, this bread can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and pop it in the fridge—it’ll last about a week. To reheat, just slice and warm it in the oven at 300°F for about 10 minutes, or give it a quick zap in the microwave. Either way, it’ll taste just as heavenly as the first slice!

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Pumpkin Bread with Streusel Topping Recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 250

This delicious pumpkin bread is topped with a crunchy streusel, making it a perfect treat for fall.

Ingredients

Dry Ingredients

• 1.75 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 1 cup granulated sugar
• 0.5 cup brown sugar, packed
• 0.5 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 0.33 cup water
• 1 teaspoon vanilla extract

Streusel Topping

• 0.5 cup all-purpose flour
• 0.5 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 0.25 cup unsalted butter, cold and cubed

Instructions 

• Preheat oven to 350°F (175°C) and prepare a loaf pan.
• Whisk together dry ingredients in a medium bowl.
• Combine wet ingredients in a large bowl and whisk until smooth.
• Gradually add dry mixture to wet mixture, stirring gently.
• Prepare streusel topping and mix until crumbly.
• Pour batter into pan, sprinkle streusel on top, and bake for 55-65 minutes.

Notes

Let the bread cool before slicing for best results.

Calories: 250kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

There’s something about the aroma of freshly baked muffins wafting through the house that instantly transports me back to my grandmother’s cozy kitchen. I can still see her, with flour-dusted hands, gently mixing and folding, her movements as natural as a summer breeze across the bayou. These Pumpkin Banana Muffins are a tribute to those cherished mornings, where love and laughter were always the main ingredients. They remind me of the warmth of family gatherings and the simple joy of sharing something delicious with those you care about. So, let’s roll up our sleeves and create some new memories together.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• The perfect blend of pumpkin and banana offers a taste of home in every bite.
• The warm spices will wrap you in a cozy hug, perfect for those chilly mornings.
• They’re versatile enough to be a delightful breakfast or a sweet afternoon treat.

Simple Ingredients for a Delicious Treat

Each ingredient in these muffins tells a story of comfort and warmth. The ripe bananas bring a natural sweetness that reminds me of sun-kissed afternoons, while the pumpkin puree adds a velvety texture and rich flavor. The spices—cinnamon, ginger, cloves, and nutmeg—are like a symphony of autumn, playing a melody that dances on your tongue. And of course, the chocolate chips—because who doesn’t love a little chocolate surprise in their bite?

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Imagine we’re standing side by side in the kitchen, aprons on and ready to create. We’ll start by preheating the oven to 425℉/218℃, setting the stage for the magic to come. As you mix the dry ingredients, feel the texture of the flour and spices coming together. When you whisk the wet ingredients, let the aroma of vanilla and melted butter fill the air. Gently fold in the mashed bananas and pumpkin puree, letting their flavors meld into a harmonious blend. As you scoop the batter into the muffin tin, know that each one is a little bundle of joy, ready to bring smiles to those who taste them. And that cinnamon sugar topping? It’s the cherry on top, adding a sweet, crunchy finish.

A Few of My Favorite Tips

Here’s a secret I’d love to share: don’t be afraid to play around with the spices. If you’re feeling adventurous, a dash of cardamom can add an unexpected twist. And when you fold in the chocolate chips, try using a mix of dark and milk chocolate for a richer flavor. Remember, these muffins are a canvas for your creativity!

How I Like to Serve This

These muffins are a delight on their own, but I love serving them with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. They’re also perfect with a cup of coffee or a glass of cold milk, making them a versatile treat for any time of day.

Storing & Reheating (If There’s Any Left!)

If you happen to have any leftovers, store these muffins in an airtight container at room temperature for up to three days. For longer storage, pop them in the freezer—just be sure to wrap them individually. When you’re ready to enjoy them again, a quick zap in the microwave or a few minutes in a warm oven will bring them back to life, as fresh and flavorful as the day they were baked.

And if you’re looking for more comforting recipes, be sure to check out my Comforting Air Fryer Meatballs That Bring Everyone Together, perfect for a hearty family meal, or the Tender Air Fryer Chicken Bites That Bring Back Family Nights for a nostalgic dinner experience.

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Easy Pumpkin Banana Muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 200

Deliciously moist muffins combining the flavors of pumpkin and banana, perfect for breakfast or a snack!

Ingredients

Dry Ingredients

• 250 g all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 1 pinch freshly grated nutmeg
• 0.25 teaspoon salt

Wet Ingredients

• 2 medium eggs, at room temperature
• 100 g light brown sugar, packed
• 50 g granulated sugar
• 60 ml light vegetable oil
• 57 g unsalted butter, melted and cooled
• 1 teaspoon vanilla
• 250 g ripe, mashed bananas ((about 2 medium bananas))
• 250 g canned pumpkin puree ((not pumpkin pie filling))
• 125 g chocolate chips ((mini chocolate chips))
• 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar, packed
• 0.25 teaspoon ground cinnamon

Instructions 

• Preheat oven to 425℉/218℃ and line muffin pan with paper liners.
• Mix dry ingredients in a bowl and set aside.
• Whisk wet ingredients in another bowl until combined.
• Add mashed bananas and pumpkin to wet mixture, whisk until smooth.
• Combine wet and dry mixtures, fold in chocolate chips, and fill liners.
• Bake at 425℉ for 5 mins, then reduce to 350℉ for 15-20 mins.

Notes

For extra flavor, consider adding nuts or using pumpkin pie spice.

Calories: 200kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

There’s something about the smell of pumpkin and banana mingling together in the oven that takes me back to my childhood kitchen in Louisiana. I remember sitting on a stool, watching my grandmother as she masterfully turned simple ingredients into something magical. Her hands, worn from years of love and labor, would guide mine as we mashed bananas and stirred batter. Today, I’m sharing a recipe that feels like a warm embrace from those days—a recipe that’s not just about taste, but about memory and love. These Moist Bakery Pumpkin Banana Muffins are a celebration of those cozy moments we all cherish.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory! Perfect for those who think they can’t bake.
• The muffins are incredibly moist, thanks to the magic of pumpkin puree and ripe bananas.
• They bring the warmth of fall into your home with every bite.
• Perfect for breakfast, a snack, or even a little treat with your afternoon coffee.
• They remind us that cooking is about sharing and love, not competition.

Simple Ingredients for a Delicious Treat

There’s a special kind of joy in using simple, wholesome ingredients to create something extraordinary. Here’s what you’ll need:

• All-purpose flour: The backbone of our muffins, giving them structure.
• Sugar and brown sugar: A mix of sweetness that deepens the flavor.
• Baking powder and baking soda: For that perfect rise.
• Spices: Cinnamon or pumpkin pie spice brings a cozy warmth.
• Butter and vegetable oil: For richness and moisture.
• Bananas and pumpkin puree: Our star ingredients, making these muffins moist and flavorful.
• Greek yogurt and eggs: Adding tang and binding everything together.
• Maple syrup: A touch of sweetness that whispers of autumn.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Preheat your oven to 425°F and line a 12-cup muffin tin with muffin liners. Let’s dive into the process:

In one bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and cinnamon. This dry mix is our foundation.

In another bowl, melt your butter and then mash in the bananas. Add the pumpkin puree, followed by the vegetable oil, Greek yogurt, eggs, and maple syrup. Whisk until it’s a smooth, creamy mixture.

Now, gently fold the dry ingredients into the wet, using a spatula. Remember, we’re not looking for perfection here—just mix until you can’t see any big streaks of flour. The batter should be thick and lumpy, just like my grandmother’s hugs.

Using an ice cream scoop, fill your muffin tin to the brim. Sprinkle generously with a mix of raw sugar and cinnamon for a sweet, crunchy top.

Bake at 425°F for 7 minutes, then lower the temperature to 350°F and bake for another 13 minutes. Let them cool slightly before transferring to a wire rack.

A Few of My Favorite Tips

Here’s a little secret: overripe bananas are your best friend here. The spottier, the better! They add natural sweetness and moisture that’s unmatched. And don’t rush the folding process—gentle hands make the best muffins.

How I Like to Serve This

I love serving these muffins warm, with a pat of butter melting into the nooks and crannies. Pair them with a cup of coffee or a glass of cold milk for the ultimate comforting experience.

Storing & Reheating (If There’s Any Left!)

If you have leftovers, store them in an airtight container at room temperature for up to three days. To reheat, pop them in the microwave for a few seconds or enjoy them cold—they’re delicious both ways!

For more comforting recipes, check out my posts on Comforting Air Fryer Meatballs That Bring Everyone Together and Tender Air Fryer Chicken Bites That Bring Back Family Nights. These dishes, much like our muffins, are about bringing people together and celebrating the joy of cooking.

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Moist Bakery Pumpkin Banana Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 200

Deliciously moist muffins combining the flavors of pumpkin and banana, perfect for breakfast or a snack.

Ingredients

Dry Ingredients

• 2.5 cups all purpose flour ((300g))
• 0.5 cup sugar ((100g))
• 0.5 cup brown sugar ((110 grams))
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp kosher salt
• 0.5 tsp cinnamon ((or pumpkin pie spice))

Wet Ingredients

• 0.25 cup unsalted butter ((melted))
• 2 bananas bananas ((small- med, spotty and overripe))
• 0.75 cup pumpkin puree ((200 grams))
• 2 tbsp vegetable oil
• 2 tbsp greek yogurt ((60g))
• 2 eggs eggs ((large))
• 1 tbsp maple syrup
• 2 tbsp sugar in the raw
• 1 tsp cinnamon

Instructions 

• Preheat oven to 425°F and line a muffin tin with liners.
• In a bowl, mix dry ingredients: flour, sugars, baking powder, baking soda, salt, and cinnamon.
• In another bowl, melt butter, mash bananas, and mix in pumpkin puree, oil, yogurt, eggs, and maple syrup.
• Fold dry ingredients into wet ingredients until just combined.
• Scoop batter into muffin tin and sprinkle with sugar and cinnamon mixture.
• Bake for 7 minutes at 425°F, then lower to 350°F and bake for another 13 minutes.

Notes

For extra flavor, add nuts or chocolate chips to the batter.

Calories: 200kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

There’s a certain charm in the way certain smells can transport us back in time. The aroma of baking muffins is one of those magical scents for me, whisking me away to my grandmother’s cozy kitchen in Louisiana. She had this way of making everything feel like home, and her kitchen was always a sanctuary filled with warmth and love. These Pumpkin Banana Muffins bring me back to those moments, reminding me of the sweetness of banana bread mingled with the autumnal spice of pumpkin pie. It’s a recipe that feels like a hug, a recipe that feels like home.

Why You’ll Absolutely Love This Recipe

• It’s a delightful blend of banana and pumpkin, capturing the essence of fall in every bite.
• The recipe is so easy, it feels like a little kitchen victory!
• Perfect for sharing warmth and love with family and friends.
• These muffins are versatile enough to be a healthy snack or a sweet treat.
• The aroma alone will fill your home with comfort and joy.

Simple Ingredients for a Delicious Treat

Every ingredient in this recipe is like an old friend. The bananas bring a natural sweetness and moisture that’s simply unbeatable. Combining them with canned pumpkin creates a texture that’s both light and satisfying. The spices—cinnamon and pumpkin pie spice—evoke memories of autumn leaves and cozy sweaters. And let’s not forget the sugar that adds just the right amount of sweetness, making these muffins perfect for any time of day.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Let’s dive into the magic of making these muffins together. Imagine we’re in the kitchen, aprons on, ready to create something beautiful. Start by whisking together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a mixing bowl. In another bowl, whisk together the mashed banana, oil, and sugars until combined. Add in the eggs and pureed pumpkin, mixing until smooth. Combine the dry ingredients with the wet, but don’t overmix—think of it as a gentle conversation between the ingredients.

Cover the bowl and let the batter rest while you preheat the oven to 375°F (190°C). This resting period is key, allowing the glutens to relax and hydrate, helping your muffins rise beautifully.

While the oven preheats, make a simple cinnamon sugar topping. Line your muffin pans with liners, and use a cookie scoop to fill them with batter, alternating every other cup. Sprinkle with cinnamon sugar, and bake for 18-22 minutes. Your muffins are ready when a toothpick comes out with a few moist crumbs, or when they bounce back to a gentle touch.

A Few of My Favorite Tips

Here’s a little secret: resting the batter not only helps with the texture but also enhances the flavors. And if you’re feeling adventurous, try adding a handful of chopped nuts or chocolate chips for an extra treat.

How I Like to Serve This

I love serving these muffins warm, straight from the oven. They pair beautifully with a hot cup of coffee or a glass of cold milk. For an extra touch of indulgence, spread a bit of butter over a warm muffin and let it melt into the crevices. It’s pure bliss!

Storing & Reheating (If There’s Any Left!)

If you happen to have leftovers, these muffins store well in an airtight container at room temperature for up to three days. You can also freeze them for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at a low temperature.

For more comforting recipes, check out my articles on Comforting Air Fryer Meatballs That Bring Everyone Together, Tender Air Fryer Chicken Bites That Bring Back Family Nights, and A Family Favorite Honey Garlic Air Fryer Chicken Delight. These dishes are sure to bring joy and togetherness to your table.

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Pumpkin Banana Muffins Recipe

Prep Time 30 minutes minutes

Cook Time 22 minutes minutes

Total Time 52 minutes minutes

Servings 12 muffins

Calories 200

Deliciously moist pumpkin banana muffins that are perfect for breakfast or a snack!

Ingredients

Dry Ingredients

• 1.75 cups all purpose flour
• 2 teaspoons baking powder
• 0.25 teaspoon baking soda
• 1.5 teaspoons ground cinnamon
• 1.5 teaspoons pumpkin pie spice
• 0.5 teaspoon salt

Wet Ingredients

• 1 cup mashed banana ((about 2 medium to large bananas))
• 0.5 cup oil
• 0.75 cup granulated sugar
• 0.25 cup light brown or dark brown sugar
• 2 large eggs ((room temperature))
• 1 cup canned pumpkin
• 3 tablespoons coarse sugar
• 1 teaspoon ground cinnamon

Instructions 

• Whisk dry ingredients together in a bowl.
• In another bowl, whisk wet ingredients until combined.
• Mix dry ingredients into wet until just combined and rest for 30 minutes.
• Scoop batter into muffin liners and top with cinnamon sugar.
• Bake at 375 F (190 C) for 18-22 minutes.
• Cool muffins for 5-10 minutes before serving.

Notes

Allow muffins to cool completely for best texture.

Calories: 200kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

Every time the leaves start to turn and a gentle chill whispers through the bayous of Louisiana, I find myself reaching for two things: a cozy sweater and my grandmother’s trusty mixing bowl. Today, I’m inviting you into my kitchen to share a recipe that feels like a warm hug on a crisp autumn day—Pumpkin Banana Muffins. These little delights are more than just a treat; they carry the spirit of fall baking, the comfort of cozy fall mornings, and the nostalgia of family gatherings. As I mix the batter, I can’t help but think of the times I spent with my grandmother, her hands guiding mine as we created something both delicious and filled with love.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• The blend of pumpkin and banana is a match made in autumn flavors heaven.
• These muffins are perfect for sharing, bringing a feel-good vibe to any gathering.
• They’re healthy muffins that don’t compromise on taste.
• Baking these will fill your home with the most delightful, cozy fall aroma.

Simple Ingredients for a Delicious Treat

Let’s talk about the stars of our show. There’s something magical about how ripe bananas get along with pumpkin puree. The bananas bring sweetness and moisture, while the pumpkin adds a depth of flavor that’s unmistakably autumn. And, of course, the spices—cinnamon, nutmeg, and ginger—are like a warm blanket for your taste buds. Oh, and don’t forget the vanilla extract; it’s like a whisper of comfort in each bite.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

First things first, preheat your oven to 375°F (190°C). Prepare your muffin tin by either greasing it or lining it with paper liners. This is where the magic begins!

In a medium bowl, whisk together your dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, and ginger. Imagine yourself in a spice market, surrounded by warm scents.

Now, in a larger bowl, mash those bananas until smooth. This is a moment I cherish, reminiscent of childhood afternoons where every mash felt like a step closer to something wonderful. Add in the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk until everything is harmoniously combined.

Gradually introduce your dry ingredients to the wet mixture. Stir gently, as if coaxing the flavors to mingle. Remember, overmixing is not our friend here.

Scoop the batter into your muffin tin, filling each cup about 3/4 full. Pop them into the oven for 18-20 minutes. The anticipation builds as the aroma of baking muffins fills your kitchen.

Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Patience is key, although it’s hard to resist diving in immediately!

A Few of My Favorite Tips

Here’s a secret I love sharing: sprinkle a little extra cinnamon on top before baking for an added touch of spice. And if you’re feeling adventurous, toss in some chopped pecans or walnuts for a delightful crunch.

How I Like to Serve This

These Pumpkin Banana Muffins are best enjoyed with a steaming cup of coffee or a glass of cold milk. I often serve them warm, slathered with a bit of butter or cream cheese. They’re also a delightful companion to a lazy Sunday brunch.

For more inspiration on bringing people together through food, check out my recipes for **[Comforting Air Fryer Meatballs That Bring Everyone Together](https://quickflavorfix.com/comforting-air-fryer-meatballs-that-bring-everyone-together)** and **[Tender Air Fryer Chicken Bites That Bring Back Family Nights](https://quickflavorfix.com/tender-air-fryer-chicken-bites-that-bring-back-family-nights)**.

Storing & Reheating (If There’s Any Left!)

If you happen to have leftovers, these muffins store beautifully. Keep them in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge. When you’re ready to enjoy them again, a quick warm-up in the microwave will do the trick, bringing back that freshly-baked feel.

Whether you’re sharing these muffins with family or savoring a quiet moment alone, I hope they bring you warmth and joy. Happy baking, from my kitchen to yours!

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Pumpkin Banana Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 180

Deliciously moist and flavorful, these Pumpkin Banana Muffins are perfect for breakfast or a snack!

Ingredients

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger

Wet Ingredients

• 1 cup mashed ripe bananas ((about 2-3 medium bananas))
• 1 cup canned pumpkin puree
• 0.75 cup granulated sugar
• 0.33 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions 

• Preheat the oven to 375°F (190°C) and prepare a muffin tin.
• Whisk together dry ingredients in a medium bowl.
• In a large bowl, mash bananas and mix in wet ingredients.
• Combine dry and wet ingredients, stirring until just mixed.
• Fill muffin cups and bake for 18-20 minutes.
• Cool muffins in the tin for 5 minutes before transferring to a wire rack.

Notes

For extra flavor, add chocolate chips or nuts to the batter!

Calories: 180kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

Every fall, as the air turns crisp and leaves crunch underfoot, I find myself craving the warm, comforting flavors of home. This yearning takes me back to my childhood in Louisiana, where my grandmother would bake the most delightful treats. Her kitchen was always filled with the sweet, spicy aroma of cinnamon and nutmeg, whispering stories of love and tradition. These Pumpkin Banana Muffins are a tribute to those cherished memories, a hug in muffin form, perfect for savoring with a hot cup of coffee on a brisk autumn morning.

Why You’ll Absolutely Love This Recipe

• It’s a Nutritious Breakfast that feels like a treat.
• The combination of pumpkin and banana makes these muffins moist and flavorful.
• With just a hint of spice, they capture the essence of autumn in every bite.
• It’s so easy, it feels like a little kitchen victory!

Simple Ingredients for a Delicious Treat

Every ingredient in these muffins tells a story. The ripe bananas add a natural sweetness, while the pumpkin puree brings a rich, earthy flavor. I love using spices like cinnamon, ginger, and nutmeg because they remind me of cozy gatherings and family dinners. And let’s not forget the melted butter, which adds a luxurious texture to our muffins.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Imagine we’re in the kitchen together, aprons on, ready to create something wonderful. First, we’ll preheat our oven to 375°F (190°C) and prepare our muffin tin. In a medium bowl, we’ll whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg, making sure everything is well combined. In a separate large bowl, we’ll mix the melted butter and sugar, then add the eggs one at a time. Stir in the mashed bananas, pumpkin puree, and vanilla extract, letting the ingredients mingle and dance together. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Now, it’s time to scoop the batter into our prepared muffin cups, filling them about three-quarters full. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: don’t overmix the batter. It keeps the muffins tender and light. If you’re feeling adventurous, try adding a handful of chopped nuts or chocolate chips for an extra layer of flavor. And if you’re in a hurry, these muffins make a perfect Quick Breakfast to grab on the go.

How I Like to Serve This

I adore serving these muffins warm, with a pat of butter melting into the crumb. They’re perfect alongside a steaming cup of coffee or a glass of cold milk. For a true Southern touch, drizzle a bit of honey or maple syrup on top.

Storing & Reheating (If There’s Any Left!)

These muffins can be stored in an airtight container at room temperature for up to three days. If you want to keep them longer, pop them in the freezer for up to a month. To reheat, simply warm them in the oven for a few minutes, and they’ll taste just as fresh as the day they were baked.

If you enjoyed this recipe, you might also love my other breakfast creations. Check out Mornings Made Special: My Favorite Air Fryer Breakfast Burrito or try a Quick and Heartfelt Air Fryer Chicken Sausage Delight. And for a taste of family nights, don’t miss my Tender Air Fryer Chicken Bites That Bring Back Family Nights.

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Pumpkin Banana Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 200

Deliciously moist and flavorful, these Pumpkin Banana Muffins are perfect for breakfast or a snack.

Ingredients

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg

Wet Ingredients

• 0.5 cup unsalted butter, melted
• 0.75 cup granulated sugar
• 2 large eggs
• 1 cup mashed ripe bananas ((about 2 medium))
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Instructions 

• Preheat the oven to 375°F (190°C) and prepare a muffin tin.
• Whisk together dry ingredients in a medium bowl.
• In a large bowl, mix melted butter and sugar, then add eggs, bananas, pumpkin, and vanilla.
• Fold dry ingredients into wet ingredients until just combined.
• Scoop batter into muffin cups, filling them 3/4 full.
• Bake for 18-20 minutes until a toothpick comes out clean.

Notes

Store muffins in an airtight container for up to 3 days.

Calories: 200kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

As the leaves begin to turn golden and the air carries a crispness that signals the arrival of autumn, I find myself drawn to the warmth of my kitchen, where memories mix with the aroma of freshly baked goods. This Pumpkin Banana Bread with a Cinnamon Twist is more than just a Cozy Fall treat; it’s a bridge to my past, a connection to my grandmother’s kitchen where the love was as abundant as the flavors. I remember her hands, worn from years of kneading dough, guiding mine as we created simple, heartfelt dishes together. This recipe is a tribute to those moments—a combination of Pumpkin Banana Bread and Cinnamon Banana Bread that brings comfort and joy, much like a warm hug from someone you love.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• The blend of pumpkin and banana adds a delightful moistness and depth to the bread.
• The cinnamon twist offers a warm spice that makes it one of the Best Dessert Recipes for autumn.
• Perfect for breakfast, a Yummy Snack, or a sweet end to your day.
• The aroma alone is worth the effort—it fills your home with the essence of Autumn Flavors.

Simple Ingredients for a Delicious Treat

Let’s talk about the ingredients that make this bread a staple in my kitchen. The ripe bananas bring natural sweetness and moisture, while the pumpkin puree adds a subtle richness that feels like a Cozy Fall afternoon. The cinnamon is the real star here, weaving through the bread with a warmth that reminds me of sitting by the fireplace. Using vegetable oil keeps the bread tender, and a touch of vanilla extract enhances all the flavors beautifully. And don’t forget the eggs—they bind everything together, just like family bonds.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Ready to create some magic? Preheat your oven to 350°F (175°C) and prepare your loaf pan. As you whisk together the mashed bananas, pumpkin puree, eggs, oil, sugar, and vanilla, imagine the joy this bread will bring to your loved ones. In a separate bowl, mix the flour, cinnamon, baking soda, and salt. Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Pour the batter into your prepared pan, smoothing the top with love. Bake for about 50-55 minutes, until a toothpick comes out clean. As it bakes, let the aroma transport you to a place of warmth and nostalgia.

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: use overripe bananas for the sweetest flavor. If you’re feeling adventurous, sprinkle some chopped nuts or chocolate chips into the batter for an extra layer of delight. And remember, the key to a perfect loaf is not to overmix—gentleness is your friend here.

How I Like to Serve This

There’s nothing quite like a slice of this bread served warm with a pat of butter melting into its tender crumb. Pair it with a hot cup of coffee or tea, and you’ve got yourself a moment of pure bliss. For a special treat, drizzle some maple syrup over the top or serve it alongside a scoop of vanilla ice cream for dessert.

Storing & Reheating (If There’s Any Left!)

If by some miracle you have leftovers, store your bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months. To reheat, simply pop a slice in the microwave for a few seconds or toast it lightly for a crispy edge.

Looking for more inspiration? Check out my other recipes like **[Mornings Made Special: My Favorite Air Fryer Breakfast Burrito](https://quickflavorfix.com/mornings-made-special-my-favorite-air-fryer-breakfast-burrito)** and **[Savoring Moments: Air Fryer Salmon That Feels Like Home](https://quickflavorfix.com/savoring-moments-air-fryer-salmon-that-feels-like-home)** for more ways to make every meal a celebration.

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Pumpkin Banana Bread with Cinnamon

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices

Calories 200

This moist and flavorful pumpkin banana bread is perfect for breakfast or a snack, combining the sweetness of bananas with the warmth of cinnamon.

Ingredients

Wet Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup canned pumpkin puree
• 2 large eggs
• ½ cup vegetable oil
• 1 cup granulated sugar

Dry Ingredients

• 1¾ cups all-purpose flour
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon vanilla extract

Instructions 

• Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
• In a large bowl, whisk together bananas, pumpkin, eggs, oil, sugar, and vanilla until smooth.
• In another bowl, combine flour, cinnamon, baking soda, and salt.
• Gradually add dry ingredients to wet ingredients, stirring until just combined.
• Pour batter into the prepared pan and bake for 50-55 minutes until a toothpick comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For added flavor, consider adding nuts or chocolate chips to the batter.

Calories: 200kcal

Cost: $5.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

There’s something magical about the way certain aromas can transport us back to a cherished moment in time. For me, the scent of pumpkin and banana wafting through my kitchen takes me straight back to my grandmother’s cozy little house in Louisiana. I remember sitting at her kitchen table, eagerly watching her mix, stir, and bake with a grace that seemed so effortless. This Pumpkin Banana Bread isn’t just a recipe; it’s a love letter to those warm, comforting memories, and a gentle reminder that food is love made visible.

Why You’ll Absolutely Love This Recipe

• It’s a breeze to make, turning your kitchen into a haven of heavenly scents and warmth.
• Combines the best of both worlds—pumpkin and banana—for a moist, flavorful loaf.
• Perfect for an Easy Pumpkin Dessert that feels like a hug from the inside.
• Freezes beautifully, making it one of those cherished Freezer Friendly Meals.
• It’s a nod to tradition with a healthy twist—comfort food you can feel good about.

Simple Ingredients for a Delicious Treat

In my kitchen, simplicity reigns supreme. This Healthy Pumpkin Banana Bread is crafted from ingredients that are likely already in your pantry. We’re talking ripe bananas, pure pumpkin puree, a sprinkle of cinnamon, and a dash of vanilla. Each component plays a role, like instruments in a symphony, creating a harmony of flavors that’s both nostalgic and refreshing.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Picture this: you, me, and a mixing bowl ready to create something wonderful. First, preheat your oven to 350°F (175°C). Grease your loaf pan because we’re about to fill it with something special. In a large bowl, mash those ripe bananas until they’re smooth and creamy. Stir in the pumpkin puree, vanilla extract, and a couple of beaten eggs. Feel free to get a little messy; cooking should be fun!

In another bowl, whisk together the dry ingredients—flour, baking soda, cinnamon, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Pour this glorious batter into your prepared loaf pan, and let it bake for about 60 minutes. Your home will soon smell like a pumpkin-spiced paradise.

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: to keep your bread extra moist, wrap it in foil as it cools. And if you’re feeling adventurous, toss in a handful of chopped nuts or dark chocolate chips for an added touch of indulgence. Remember, the best recipes are the ones that evolve with your personal touch.

How I Like to Serve This

There’s nothing quite like a slice of this bread, still warm from the oven, with a pat of butter slowly melting into it. Pair it with a steaming cup of coffee for breakfast, or serve it as a delightful Pumpkin Dessert after dinner. It’s versatile enough to be a treat at any time of day.

Storing & Reheating (If There’s Any Left!)

Should you find yourself with leftovers (a rare occurrence in my home), this bread stores beautifully. Wrap it tightly in plastic wrap or foil and keep it in the fridge for up to a week. For longer storage, slice the loaf and pop it into the freezer. When you’re ready for another slice of nostalgia, reheat it gently in the oven or toaster.

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Healthy Pumpkin Banana Bread: 7 Best Tips for Moist Loaf

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 180

This delicious Healthy Pumpkin Banana Bread combines the flavors of pumpkin and banana for a moist and nutritious loaf.

Ingredients

Baking Essentials

• 1 cup mashed bananas (ripe)
• 1 cup pumpkin puree
• 2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 cup honey or maple syrup

Instructions 

• Preheat the oven to 350°F (175°C) and grease a loaf pan.
• In a bowl, mix mashed bananas and pumpkin puree until smooth.
• Add honey or maple syrup, and mix well.
• In another bowl, combine flour, baking soda, and cinnamon.
• Gradually add dry ingredients to the wet mixture and stir until just combined.
• Pour the batter into the prepared loaf pan and bake for 45 minutes.

Notes

For extra moisture, store the bread in an airtight container.

Calories: 180kcal

Cost: $5.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin