Nutrition Facts
Servings Per Recipe: 32
Serving Size: 1 serving
Amount Per Serving
Calories 150.8
Total Fat 3.2 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.6 g
Cholesterol 28.2 mg
Sodium 253.8 mg
Potassium 96.7 mg
Total Carbohydrate 28.0 g
Dietary Fiber 1.1 g
Sugars 12.5 g
Protein 3.0 g
Vitamin A 47.0 %
Vitamin B-12 1.5 %
Vitamin B-6 3.5 %
Vitamin C 2.3 %
Vitamin D 1.6 %
Vitamin E 3.6 %
Calcium 5.6 %
Copper 2.5 %
Folate 9.1 %
Iron 6.6 %
Magnesium 2.8 %
Manganese 9.0 %
Niacin 5.3 %
Pantothenic Acid 2.5 %
Phosphorus 5.6 %
Riboflavin 8.4 %
Selenium 11.3 %
Thiamin 9.4 %
Zinc 1.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pumpkin-banana bread (Punknana or banumpkin!)

View the full Pumpkin-banana bread (Punknana or banumpkin!) Recipe & Instructions
Submitted by: MOLLYOSB

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pumpkin-banana bread (Punknana or banumpkin!)

59 calories of Flour, white, (0.13 cup)

46 calories of Granulated Sugar, (0.06 cup)

19 calories of Canola Oil, (0.01 cup)

9 calories of Egg, fresh, whole, raw, (0.13 large)

6 calories of Banana, fresh, (0.06 medium (7" to 7-7/8" long))

5 calories of Pumpkin, canned, without salt, (0.06 cup)

4 calories of Milk, 2%, with added nonfat milk solids, without added vit A, (0.03 cup)

1 calories of Pumpkin Pie spice, (0.13 tsp)

0 calories of Baking Powder, (0.13 tsp)

0 calories of Salt, (0.06 tsp)

0 calories of Baking Soda, (0.03 tsp)

Nutrition & Calorie Comments  

This is a very nice, moist pumpkin bread/cake. I made some changes though. Used 1 c. sugar instead of 2(cannot imagine the need for 2), used 2 eggs and 2 whites, and 1% milk instead of 2%. Every little bit helps, right? Do not over bake. I started checking at 45 min. Enjoy! Submitted by:

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Very yummy. A few changes I made~ Instead of all white sugar I used white&brown, & honey. Instead of 1/4 canola oil, I used 1/2cup of coconut oil, and decreased the milk to 3/4cup. If I had plain greek yogurt, I would have used that instead of the milk.I also added 1cup of pecans. Submitted by:

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I made this tonight but followed a few of the suggestions above:
1) 3 c. white flour, 1 c. whole wheat
2) egg beaters and applesauce substitutions
3) 1/4 c. brown sugar and 3/4 c. white sugar
4) skim milk

Moist bread, but lacking flavor. Will add more pumpkin pie spice and cinnamon next tim
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This is a yummy bread. I used white whole wheat flour, splenda blend, egg beaters, and almond breeze substitutions, and it came out good (and way lower in calories)! Submitted by:

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AMAZING! I halved the recipe to make one loaf (only took 45 minutes to bake). Changes: skim milk, only 2/3 cup of sugar, 1 Tbsp olive oil (it was all I had!). I MIGHT EAT THIS ENTIRE LOAF!!! Submitted by:

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Yummy! Besides being oh so delicious, my house now smells like Autumn! I used whole wheat flour, 1 c. sugar, 1/4 c. light brown sugar, and 1 3/4 c. fresh baked pumpkin puree in place of the canned stuff. Thanks! Submitted by:

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I used 2 cups all-purpose flour, 2 cups whole wheat, 6 tsp of baking powder, 1.5 cups milk, and only 1 cup of sugar (saved around 800 cal total). It made 12 muffins and one loaf. I cooked the muffins for 30 min and the loaf for 60 min. Delicious! One cup sugar was sweet enough. Submitted by:

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