Pumpkin puree and mashed bananas join forces to make two deliciously moist loaf cakes spiced with cinnamon, nutmeg, allspice and cloves.
This bread baked beautifully! As I began mixing the ingredients, I realized I was out of olive oil so I used coconut oil in it's place. I added milk chocolate chips and cut the recipe in half to make one loaf instead of two. All in all, it's good. - 23 Oct 2016 (Review from Allrecipes US | Canada)
I made this recipe today, with a couple changes based on what I had on hand. I used 3 Tbsp Pumpkin Pie Spice, rather than the individual spices, and used 1 cup coconut palm sugar and 1 cup confectioners sugar in place of the 3 cups white sugar. The end result was *perfect*! So moist that it almost fell apart, but not quite. (In the correct loaf pan, I didn’t have 2 of the same loaf pans, so my second was a wider, shallower loaf pan, and that one did fall apart easily.) And with just 2 cups of sugar, it was plenty sweet for us. As a child, I would eat banana bread for breakfast, but with 3 cups of sugar, this would definitely be more of a dessert bread, IMO. I just need to find/develop a healthier version because my family of 5 ate 3/4 of the batch in one day! - 06 Nov 2017 (Review from Allrecipes US | Canada)
This was really good! I halved the recipe to make one loaf, and did substitute extra bananas for the oil which made the banana flavour a bit strong. Next time I will make it with the oil to see if the pumpkin flavour comes on stronger. #AllrecipesAllstarsCanada #PumpkinCraze - 25 Oct 2017 (Review from Allrecipes US | Canada)