If you’ve ever wished your kitchen could capture the cozy aroma of fall and the comfort of a classic homemade treat, then Pumpkin Banana Bread is about to be your new favorite bake. This delightful loaf combines the sweetness of ripe bananas with the earthy warmth of pumpkin, all wrapped up in a tender, moist crumb that’s impossible to resist. It’s the kind of recipe that brings people to the table—whether you’re serving it for breakfast, an afternoon pick-me-up, or a late-night snack with a cup of tea. The best part? It couldn’t be easier to make, and every bite delivers a hug of cinnamon-spiced goodness.

Pumpkin Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fancy here—just pantry staples, fresh produce, and a handful of baking essentials that each play a crucial role in making Pumpkin Banana Bread uniquely delicious. Every ingredient helps create that perfect balance of flavor, texture, and golden color.

Mashed ripe bananas: Use bananas with lots of brown spots for natural sweetness and unbeatable moisture.
Pumpkin puree: Adds a rich, earthy flavor and deep orange color—make sure it’s pure pumpkin, not pumpkin pie filling.
Eggs: Two large eggs bind everything together and give the bread structure.
Vegetable oil: Keeps the loaf extra tender and moist; you can substitute melted coconut oil if you like.
Brown sugar (packed): Brings caramel-like depth and extra softness to the crumb.
Granulated sugar: Balances the flavors and adds a touch of sweetness.
Vanilla extract: A splash of vanilla lifts all the other flavors beautifully.
All-purpose flour: Forms the sturdy, yet soft base of the bread—don’t overmix for the most tender result!
Baking soda: Gives the loaf its rise and a light, fluffy texture.
Baking powder: Works with the baking soda to ensure a perfect lift.
Pumpkin pie spice: The star blend that brings true autumn flavor—think cinnamon, nutmeg, and cloves.
Cinnamon: Just a little extra for warmth and aroma.
Salt: Essential for balancing sweetness and bringing out all the flavors.
Chopped walnuts or chocolate chips (optional): For a delightful crunch or gooey chocolate pockets—totally up to you!

How to Make Pumpkin Banana Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper—this little step makes releasing your Pumpkin Banana Bread a breeze and keeps the edges from sticking.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the mashed bananas, pumpkin puree, eggs, vegetable oil, both sugars, and vanilla extract until the mixture is smooth and beautifully blended. This is the moment where all the deep, sweet flavors come together, setting the stage for a moist, flavorful loaf.

Step 3: Stir Together the Dry Ingredients

In a separate bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk these dry ingredients to distribute everything evenly—this ensures every bite of Pumpkin Banana Bread is perfectly spiced and rises just right.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until everything is incorporated—resist the urge to overmix, as it can make the bread tough rather than tender.

Step 5: Fold in Extras

If you’re feeling extra indulgent, fold in half a cup of chopped walnuts or chocolate chips at this point. This step is totally optional, but it adds a lovely texture and a bit of surprise in every slice.

Step 6: Bake

Pour the batter into your prepared loaf pan and smooth the top. Slide it into the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely incredible as the Pumpkin Banana Bread bakes to perfection.

Step 7: Cool and Slice

Let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely—if you can wait that long! Slicing into the bread while it’s still warm is tempting, but letting it cool ensures clean, neat slices and the best texture.

How to Serve Pumpkin Banana Bread

Garnishes

A simple dusting of powdered sugar can give your Pumpkin Banana Bread a bakery-worthy finish. Or, for a cozier touch, spread a little softened butter or cream cheese on each slice. A drizzle of maple glaze or honey is also a decadent treat for special mornings.

Side Dishes

This bread pairs beautifully with a cup of hot coffee or chai tea. For a more complete breakfast, serve thick slices alongside a bowl of Greek yogurt with fruit, or create a fall-inspired brunch plate with scrambled eggs and crisp apple slices.

Creative Ways to Present

Try slicing your Pumpkin Banana Bread into cubes for a festive bread pudding, or toast slices and top with a dollop of whipped cream. For an elegant dessert, layer pieces in a trifle with spiced whipped cream and roasted pecans. The possibilities are endless!

Make Ahead and Storage

Storing Leftovers

To keep your bread moist and fresh, wrap cooled slices tightly in plastic wrap or store them in an airtight container at room temperature. Pumpkin Banana Bread will stay lovely for up to 3 days—if it lasts that long!

Freezing

This loaf freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap and then foil, and pop them in a freezer bag. It’ll keep for up to 2 months; just thaw at room temperature or in the fridge overnight before serving.

Reheating

If you love warm bread, simply microwave a slice for 10-15 seconds or toast it lightly. This brings back the just-baked aroma and makes the crumb extra tender—perfect with a pat of butter or your favorite spread.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just be sure to roast and puree your fresh pumpkin until completely smooth, and drain any excess liquid so your Pumpkin Banana Bread doesn’t turn out too wet.

What can I use instead of vegetable oil?

You can substitute melted coconut oil, canola oil, or even unsweetened applesauce for a lighter texture. Each option gives the bread a slightly different flavor and moisture level.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, your Pumpkin Banana Bread is ready. Start checking at the 55-minute mark to avoid overbaking.

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture may be slightly different, but the bread will still be delicious and moist.

Is it possible to reduce the sugar?

You can cut back the brown sugar or granulated sugar by about a third if you prefer a less sweet loaf. Keep in mind, though, that sugar also helps keep the bread moist and tender.

Final Thoughts

There’s just something magical about baking and sharing Pumpkin Banana Bread with the people you love. The warm spices, the sweet bananas, and the cozy pumpkin flavor all come together in a loaf that’s as comforting as it is irresistible. Give this recipe a try, and don’t be surprised if it quickly becomes a year-round favorite in your kitchen!

Pumpkin Banana Bread Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

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Description

This moist and flavorful Pumpkin Banana Bread combines the natural sweetness of ripe bananas with the warm, festive spices of pumpkin pie. A perfect quick bread for fall, it’s easy to make and ideal for breakfast or a cozy snack, with optional walnuts or chocolate chips for added texture and taste.

Ingredients

Scale

Wet Ingredients

1 cup mashed ripe bananas (about 2 medium)
1 cup pumpkin puree
2 large eggs
1/2 cup vegetable oil
3/4 cup brown sugar (packed)
1/4 cup granulated sugar
1 teaspoon vanilla extract

Dry Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt

Optional Add-ins

1/2 cup chopped walnuts or chocolate chips

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Instructions

Preheat Oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
Combine Wet Ingredients: In a large bowl, whisk together the mashed bananas, pumpkin puree, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well blended.
Mix Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt to evenly distribute the leavening agents and spices.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined to avoid overmixing, which can make the bread dense.
Add Optional Ingredients: Fold in the chopped walnuts or chocolate chips if using, distributing them evenly throughout the batter.
Prepare to Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
Bake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to maintain its texture and prevent crumbling.

Notes

For the best extra moisture and sweetness, use very ripe bananas with brown spots.
This bread can be made ahead of time and stored at room temperature wrapped tightly for up to 3 days.
Freeze leftover bread for up to 2 months wrapped well in plastic and foil.
Enjoy slices with a smear of butter or cream cheese for enhanced flavor.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American