Cinnamon Swirl Pumpkin Banana Bread

Cinnamon Swirl Pumpkin Bread

I waited until at least October before I whipped out the pumpkin recipes and now there’s no turning back. Last week I had two ripe bananas needing to be used and what better time to test out a new pumpkin bread recipe? My dad got me hooked on the Trader Joe’s version of cinnamon swirl bread so I loved the sweet addition to an otherwise standard fall treat. This one has just the right amount of pumpkin flavor. To me, this recipe is meant to be eaten at any time of day. Why save all the good stuff for breakfast?

Cinnamon Swirl Pumpkin Banana Bread
via the messy baker blog

ingredients:
2 cups whole wheat flour ( or 1 c. AP and 1 c. wheat flour)
3/4 tsp baking soda
1/2 tsp kosher salt
1 tsp pumpkin pie spice
3/4 c. pumpkin puree
2 ripe bananas
3/4 c. brown sugar
4 tbsp unsalted butter, melted
1/3 c. greek yogurt (vanilla or plain)
2 large eggs
1 tsp vanilla
1 c. pecans toasted and chopped (optional)

cinnamon swirl:
1/4 c. sugar (I used less)
1 tsp cinnamon

directions:
Pre-heat oven to 350 degrees F. Use non-stick spray to coat a 9×5 loaf pan and set aside.
In a small bowl, combine the flour, baking soda, salt, pumpkin pie spice and whisk to combine. In a large bowl, add the pumpkin puree and bananas. Mash together and add brown sugar, butter,  yogurt and whisk to combine. Add eggs and vanilla. Stir to combine. Fold dry ingredients to the wet ingredients until just combined. Fold in chopped pecans if using. For the cinnamon swirl, stir together the sugar and cinnamon.
Add half of the batter to the bread pan and top with cinnamon swirl mixture. Top with the remaining batter and place in the oven. Bake for 50-60 minutes.

xx

Cinnamon Swirl Bread

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20 Comments

  1. October 21, 2014 / 7:03 am

    Banana bread is one of my favorite things to make – it’s pretty standard when I make it, but yours is on the next level!!! Can’t wait to try it!!

  2. October 21, 2014 / 8:15 am

    I’m drooling! I love making banana bread when the temps get cooler (c’mon Texas!) but I just may need to whip out this recipe too!
    ~Elise @ highheelsglitteringeyes.blogspot.com

  3. October 21, 2014 / 8:25 am

    Oh my goodness – my three favorite breads rolled into one! I can’t wait to try this!

  4. October 21, 2014 / 8:41 am

    YUM! going to the mountains this weekend and I am going to make this to bring to share! I can’t wait, thanks for sharing!

  5. October 21, 2014 / 9:01 am

    Sounds so delicious! These ingredients have def made our next grocery list. (:

  6. October 21, 2014 / 9:36 am

    oh yes yes yes…. another pumpkin recipe for me to make with my leftover puree! fantastic! xo

  7. October 21, 2014 / 9:48 am

    OMG. Yes, yes, yes. I need this recipe and bread in my life immediately. It looks so yummy!

  8. October 21, 2014 / 9:52 am

    Yum ! I love anything with cinnamon in it

  9. October 21, 2014 / 10:17 am

    This sounds amazing!! A lot of ingredients that I loooove!

  10. October 21, 2014 / 10:19 am

    This looks amazing and i have tons of canned pumpkin! My kids will absolutely love this. XO

  11. October 21, 2014 / 10:46 am

    totally making this to take to my boyfriends parents house this weekend!!!!!
    xo

  12. October 21, 2014 / 1:41 pm

    This looks great Ashley! Thanks for sharing the recipe. Banana bread is one of my all-time favorites!

  13. October 21, 2014 / 2:03 pm

    Yum! I am on a huge pumpkin kick right now and this is right up my alley!!

  14. October 21, 2014 / 2:33 pm

    Pumpkin + banana is such an awesome combo and always turns out amazingly moist. Love!

  15. October 21, 2014 / 3:39 pm

    …pinning now…

  16. October 21, 2014 / 10:26 pm

    This sounds amazing!!! Pinning for a day when I gather the nerve to bake. I hope I wont mess it up!!

    xo, Jen
    http://www.comfortably-chic.com