Pumpkin Spice Banana Bread – Perfect for Breakfast

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Pumpkin Spice Banana Bread – Perfect for Breakfast

Banana and pumpkin spice are a wonderful combo. The warm fall flavors of the spice complement the fruitiness perfectly and work really well in this breakfast banana loaf. The bread is very light, not very sweet at all and full of comforting flavors. I suggest toasting it and serving it with a little bit of butter. Makes for a great start into the day. :)

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Food Photography and Styling: I used a slate cheeseboard as the surface for this bread because I liked the contrast of the dark blue with the brown of the bread. As usual, I used flags to keep most of the photo dark and let the light fall only onto the food to make it look as if it were sitting in a spotlight. Since my serving suggestion is to toast this bread I wanted to show the butter partially melting and I used a little torch to do that. This loaf wasn’t entirely symmetric, one side was slumping a bit and that distracted me so I lifted it up a bit with Photoshop’s liquify filter. As usual, I lit the photo with my strobe.

Camera Settings: Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.

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Pumpkin Spice Banana Bread Recipe

INGREDIENTS:

  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons pumpkin spice
  • pinch of salt
  • 5 tablespoons unsalted butter, softened
  • 1/2 cup light brown sugar
  • 2 eggs
  • 2 very ripe bananas, mashed up with a fork
  • 1/2 cup chopped nuts (walnuts, pecans or almonds)

 

DIRECTIONS:

  1. Heat the oven to 350 degrees F.
  2. Grease a 9–inch by 5–inch by 3–inch loaf pan. Set aside.
  3. Whisk flour, baking powder, baking soda, pumpkin spice and salt together in a bowl. Set aside.
  4. Beat butter and sugar in a bowl until creamy.
  5. Beat in the eggs.
  6. Beat in the dry ingredients.
  7. Beat in the bananas.
  8. Beat in the nuts.
  9. Fill the batter into the pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.

14 comments

  1. Olivia @ Olivia's Cuisine says:

    Banana and pumpkin? How didn’t I think of this before? Rally intrigued by this combination of flavors! Definitely trying your recipe. And your photo looks lovely as usual!

  2. Bam's Kitchen says:

    Nicole, I envision myself getting up right before dawn and grabbing a slice right off your cutting board. Loving these dark moody photos and I have reading and rereading your book, practicing and now thinking it will be time to check out your video.

    • Nicole B. says:

      Thank you so much, Bobbi. It seems I don’t get tired of dark and moody. :) You can get the first of the 11 video tutorials for free if you subscribe, that way you can see if you like it before you buy the entire course.

  3. Lowri says:

    Um am I missing something, or is there no banana in the ingredients part of the recipe? And do you know what ‘pumpkin spice’ is made up of? We don’t have that in the UK, just the individual spices.

    • Nicole B. says:

      Thank you, Louise. It’s funny, I often start out with many more props but end up taking them all out because I like the simple shots better. :)

  4. Karin Siemens says:

    What no comments since 2015? I’ve tried this recipe because fo friend of mine loves ANYTHING with pumpkin spice in it and she absolutely loved it, and so did I. Sure didn’t last long and I’m a single gal!! :)

    • Nicole Branan says:

      That is so awesome to hear, Karin! Thank you so much for leaving me such sweet feedback, I really appreciate it! :)

  5. Betty says:

    How come there isn’t any liquid in this recipe I want to try it but to me it should have a liquid , would u plz pm me
    Thank You Betty

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