Pumpkin Banana Bread

Pumpkin Banana Bread is a moist, flavorful treat that combines the warm spices of pumpkin with the natural sweetness of ripe bananas.

This easy-to-make bread is perfect for fall baking, breakfast, or an afternoon snack.

Kitchen Equipment Needed

• Mixing bowls
• Whisk or hand mixer
• Measuring cups and spoons
• 9×5-inch loaf pan
• Parchment paper or nonstick spray

Ingredients Overview

• Pumpkin and banana: Add moisture and natural sweetness while providing a unique flavor combination.
• Spices: Cinnamon, nutmeg, and cloves give the bread a warm, cozy flavor.
• Sugar: Granulated and brown sugar create a balanced sweetness and moist texture.
• Oil: Keeps the bread tender and soft.

Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup chocolate chips (optional)

Directions

1. Preheat the oven
   Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
2. Mix wet ingredients
   In a large mixing bowl, whisk together mashed bananas, pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
3. Combine dry ingredients
   In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Form the batter
   Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix. If using, fold in walnuts or pecans and/or chocolate chips.
5. Bake
   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool
   Let the bread cool in the pan for 10–15 minutes, then use the parchment paper to lift it out onto a wire rack. Cool completely before slicing.

Prep Time

15 minutes

Bake Time

55–65 minutes

Total Time

1 hour 20 minutes

Nutrition (per slice, ~12 slices)

• Calories: ~230
• Fat: ~10g
• Carbohydrates: ~34g
• Sugar: ~20g
• Protein: ~3g

Expert Tips

• Banana ripeness: Use bananas with lots of brown spots for the best flavor and sweetness.
• Pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Add-ins: Customize with nuts, chocolate chips, or dried fruit for extra texture and flavor.

FAQs

Can I make this bread gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I freeze pumpkin banana bread?

Yes, wrap the cooled loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.

How do I store leftovers?

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Storing & Reheating

• Storing: Wrap tightly in plastic wrap or place in an airtight container to keep it moist.
• Reheating: Warm slices in the microwave for 10–15 seconds for a freshly baked feel.

Substitutions & Variations

• Dairy-free: Use coconut oil or a neutral plant-based oil and dairy-free chocolate chips.
• Sweetener swap: Substitute maple syrup or honey for part of the sugar for a natural sweetness.
• Spiced twist: Add 1/4 teaspoon of ground ginger for an extra warm spice note.

Pumpkin Banana Bread

Pumpkin Banana Bread is a moist, flavorful treat that combines the warm spices of pumpkin with the natural sweetness of ripe bananas.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Whisk or hand mixer
• Measuring cups and spoons
• - 9x5-inch loaf pan
• - Parchment paper or nonstick spray

Ingredients

  

• - 1 cup mashed ripe bananas about 2 large bananas
• - 1 cup canned pumpkin puree not pumpkin pie filling
• - 2 large eggs room temperature
• - 1/2 cup vegetable oil or melted coconut oil
• - 1/2 cup granulated sugar
• - 1/2 cup packed brown sugar
• - 1 teaspoon vanilla extract
• - 1 3/4 cups all-purpose flour
• - 1 teaspoon baking soda
• - 1 teaspoon baking powder
• - 1/2 teaspoon salt
• - 1 teaspoon ground cinnamon
• - 1/2 teaspoon ground nutmeg
• - 1/4 teaspoon ground cloves
• - 1/2 cup chopped walnuts or pecans optional
• - 1/2 cup chocolate chips optional

Instructions

 

• **Preheat the oven**
• Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
• **Mix wet ingredients**
• In a large mixing bowl, whisk together mashed bananas, pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
• **Combine dry ingredients**
• In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
• **Form the batter**
• Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix. If using, fold in walnuts or pecans and/or chocolate chips.
• **Bake**
• Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• **Cool**
• Let the bread cool in the pan for 10–15 minutes, then use the parchment paper to lift it out onto a wire rack. Cool completely before slicing.