If you love SunButter, pumpkin, and banana, this bread is the best for you to try at home. I love baking it on a Friday so I’m having enough for the weekend as a treat after a long run, or race.
The comforting spices come through, the taste of SunButter is amazing and the nuts add texture and crunch. Baked until it’s moist, but not crumbly, the bread is perfect for slicing and toasting—or eating out of hand. SunButter pumpkin banana bread is the perfect snack for the upcoming holiday season.
Why baking with SunButter?
I’m super in love with SunButter Sunflower Seed Spread to use as an alternative to peanut butter because it is free of peanuts, tree nuts, gluten, egg, dairy, and sesame. It does not taste like peanut butter though. I find it even more delicious though and enjoy creating my favorite recipes with SunButter instead of Peanut
Ingredients for Sunbutter Pumpkin Banana Bread
3 cups Unbleached All-purpose Flour
2 teaspoons Baking Soda
1 teaspoon Kosher Salt
1/2 teaspoon Baking Powder
1-1/2 teaspoon Cinnamon
1 tablespoon SunButter
1/2 teaspoon Cloves
1/4 teaspoon Freshly Grated Nutmeg
1 cup Granulated Sugar
1/2 cup Lightly Packed Light Brown Sugar
2/3 cups Vegetable Oil
1 cup Canned Pumpkin Puree
1 cup Mashed Ripe Banana
1 cup Chopped walnuts
Preheat oven to 350ºF. Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add SunButtter, pumpkin, and banana and mix it well. Stir in flour mixture. Fold in walnuts.
Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking. Make sure to cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack. Serve warm or at room temperature. Wrap bread in foil to store.