A BuzzFeed writer tested canned pumpkin in banana bread and found the loaf moist and fluffy, with a tender, defined crumb, for several days. The pumpkin’s earthy flavor balanced the banana’s sweetness and complemented the cinnamon and other warming spices.
The writer’s partner called it the “best banana bread” they had ever tried. The article says pumpkin contains about 90% water; its starches form a gel during baking that binds moisture, while pectin helps keep the crumb soft.
The writer used a Bakes By Brown Sugar recipe with a cinnamon crumb topping and baked the loaf for just under an hour. The writer said it should have baked longer but thought the oven was too hot after the top caught slightly.
