Ingredients

The following ingredients have 20 Servings
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped pecans or walnuts (optional, plus more for garnish)
  • 2 cups granulated sugar
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 8 oz unsweetened pumpkin puree (either canned or homemade)
  • 2 medium very ripe bananas
  • 1 cup buttermilk (or substitute 1 cup whole milk with juice of one lemon)

Instruction

  • Preheat oven to 350°F. Prepare two 8- or 9-inch loaf pans by buttering and lining with parchment paper (see notes on loaf pan choice below).
  • In a medium bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Add nuts if using, then set aside. In a the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter. Mix in eggs, one at a time, then add the pumpkin and bananas. Add flour mixture and buttermilk, alternating until incorporated. Try to end with the dry ingredient addition, and be sure not to overmix.
  • Transfer the batter to prepared loaf pans, and top with additional nuts, if you wish. Bake in buttered loaf pans for 45-60 minutes or until a toothpick inserted in the center comes out clean.  If you have an instant-read thermometer, the pumpkin bread is ready when the temperature is between 195-200°F. 
  • Transfer to a wire rack to cool.