Pumpkin Banana Bread with Fresh-Milled Flour and Goat Milk Kefir
Some quick breads are delicious straight from the oven, but this one gets even better once it cools and slices into thick, tender pieces.
This fresh-milled pumpkin banana bread brings together two familiar fall favourites in one simple loaf. Pumpkin adds colour and moisture, ripe banana brings natural sweetness, and cinnamon and ginger give it that warm, cozy flavour we love this time of year.
The flour blend is a little different from what you might find in a traditional banana bread recipe. I used freshly milled soft white wheat and spelt, along with homemade goat milk kefir and melted lard for a touch of old-fashioned farmhouse baking.
If you make your own milk kefir, you probably know how quickly the extra can add up! I love finding ways to use it in everyday baking, and this pumpkin banana bread is a cozy way to put that homemade kefir to good use. I use mine unstrained, so it goes straight into the batter.
We loved how this loaf turned out. Once it cooled completely, it sliced beautifully without being dense or gummy. It's a recipe I'll happily make again!
If you enjoy baking with fresh-milled flour or have a jar of homemade kefir waiting in the fridge, this is a lovely recipe to add to your fall baking list.
Why You'll Love This Pumpkin Banana Bread
This loaf is simple to make, but the ingredients give it something special.
Fresh-milled flour: Soft white wheat and spelt create a mild, nutty whole-grain flavour.
Homemade goat milk kefir: Unstrained kefir adds moisture and a gentle tang.
Pumpkin and banana: These familiar ingredients work together to create a flavourful, tender loaf.
Melted lard: A traditional farmhouse ingredient that gives the bread a lovely texture.
Easy quick-bread method: No yeast, kneading, or complicated techniques required.
The flavour lands somewhere between pumpkin bread and banana bread, with warm spices and a delicious homemade taste.
Ingredients You'll Need
Fresh-Milled Flour Blend
125 g freshly milled soft white wheat flour
125 g freshly milled spelt flour
This combination gives the loaf a lovely whole-grain flavour without making it overly heavy. Soft white wheat provides a mild base, while spelt adds a slightly nutty, sweet flavour.
Wet Ingredients
2 large eggs
150 g packed brown sugar
73 g melted lard, cooled slightly
245 g plain pumpkin purée
1 medium banana
123 g unstrained goat milk kefir, stirred well
1 teaspoon vanilla extract
Use plain pumpkin purée rather than pumpkin pie filling, which already contains sugar and spices. You can also easily make your own pumpkin purée, and it works well in this recipe.
A ripe banana with brown speckles on the peel is ideal because it mashes easily and adds natural sweetness.
For the kefir, use it unstrained, just as it comes from your jar after stirring. The consistency of homemade kefir can vary, so use the measured amount listed in the recipe.
Dry Ingredients
1 teaspoon baking soda
1 teaspoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
Optional: ½ cup chopped walnuts.
Walnuts add a little crunch and pair beautifully with the pumpkin, banana, and warm spices, but the loaf is delicious without them.
How to Make Fresh-Milled Pumpkin Banana Bread
1. Prepare the oven and pan.
You can preheat the oven to 350°F (175°C) while you prepare the batter, or wait until the batter is resting. I usually wait until the batter begins its 10-minute rest before turning on my oven.
Grease a cast-iron bread pan if needed. If your pan tends to stick, you can line the bottom with a strip of parchment paper for extra insurance.
2. Mill the flour
Finely mill enough soft white wheat and spelt berries to obtain 125 g of each flour.
You should have 250 g of freshly milled flour in total.
3. Mix the wet ingredients
In the bowl of a stand mixer, beat the eggs and brown sugar until well combined.
Add the melted, slightly cooled lard, pumpkin purée, mashed banana, goat milk kefir, and vanilla. Mix until everything is combined, scraping down the sides of the bowl as needed.
4. Combine the dry ingredients
In a separate bowl, whisk together the freshly milled flours, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
Mixing the dry ingredients separately helps distribute the leavening and spices evenly throughout the flour.
5. Make the batter
Add the dry ingredients to the wet mixture.
Using a spatula or wooden spoon, gently fold everything together just until no dry flour remains. Avoid overmixing, as this can make quick breads tougher.
If you're adding walnuts, fold them in at this stage.
6. Let the batter rest
Allow the batter to rest for 10 minutes.
This brief rest gives the fresh-milled flour time to absorb some of the moisture before baking. You can start your oven now if you haven't aready!
7. Fill the pan
Spoon the batter into your prepared bread pan and smooth the top.
8. Bake the loaf
Bake at 350°F (175°C) for approximately 55 minutes.
Begin checking around the 50-minute mark, especially if your oven runs hot. Baking time can vary depending on the pan, oven, and moisture in your pumpkin and banana.
The loaf is ready when the centre is set and a toothpick inserted into the middle comes out without wet batter. A few moist crumbs are fine. If the top browns too quickly, loosely cover it with foil.
My loaf baked successfully in 55 minutes in a cast-iron bread pan.
9. Cool before slicing
Let the bread rest in the pan for about 15 minutes.
Carefully remove the loaf and transfer it to a wire rack to cool completely before slicing.
Warm pumpkin banana bread is tempting, but letting it cool gives the crumb time to set and makes it easier to cut neat slices.
Tips for Baking with Fresh-Milled Flour
Mill the flour finely. A fine grind helps create a more tender texture in quick breads.
Stir the kefir before measuring. Homemade kefir can vary in consistency, so give it a good stir before weighing.
Cool the melted lard slightly. It should still be liquid but not hot when added to the eggs.
Don't overmix. Gently fold the dry ingredients into the wet ingredients just until combined.
Give the loaf time to cool. Fresh-milled quick breads can be delicate while warm, and the texture becomes easier to judge once the loaf has cooled completely.
How to Store Pumpkin Banana Bread
Once the loaf has cooled completely, store it in an airtight container in the refrigerator for up to 4 days.
You can also freeze the loaf or individual slices in a well-sealed freezer bag or freezer-safe container. Separate slices with small pieces of parchment so you can take out just what you need.
Thaw at room temperature or warm a slice gently before serving.
A Cozy Loaf for Fall Baking
There's something satisfying about bringing together ingredients from a homestead kitchen to make a simple homemade treat.
The pumpkin and banana add plenty of flavour, the warm spices make the kitchen smell wonderful, and the freshly milled soft white wheat and spelt give this loaf its own character. The homemade goat milk kefir and melted lard make it a little different from an everyday banana bread, in the best way.
Enjoy a thick slice with your morning coffee, serve it for an afternoon snack, or tuck a piece away in the freezer for another day.
I hope your family enjoys it as much as ours did!
Recipe Card: Fresh-Milled Pumpkin Banana Bread with Goat Milk Kefir
Prep time: 15 minutesRest time: 10 minutesBake time: Approximately 55 minutesOven temperature: 350°F (175°C)Yield: 1 loaf
Ingredients
125 g freshly milled soft white wheat flour
125 g freshly milled spelt flour
2 large eggs
150 g packed brown sugar
73 g melted lard, cooled slightly
245 g plain pumpkin purée
½ cup mashed ripe banana
123 g unstrained goat milk kefir
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
Optional: ½ cup chopped walnuts
Instructions
Preheat the oven to 350°F (175°C). Grease a cast-iron bread pan.
Whisk the eggs and brown sugar together. Add the melted lard, pumpkin, banana, kefir, and vanilla.
In a separate bowl, whisk together the freshly milled flours, baking soda, baking powder, spices, and salt.
Fold the dry ingredients into the wet ingredients just until combined. Add walnuts if desired.
Let the batter rest for 10 minutes.
Transfer the batter to the prepared pan and bake for approximately 55 minutes, checking the centre for doneness.
Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for longer storage.
More From-Scratch Baking
If you enjoy baking from scratch, you might also like my [homemade biscuit recipe]. They're a simple addition to your collection of everyday farmhouse recipes.
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