If you crave a loaf that’s the best of both worlds—cozy autumn pumpkin and the homey sweetness of banana—this Pumpkin Banana Bread will quickly become your new baking obsession. It’s incredibly moist, brimming with warm spices and gentle banana notes, and just the right amount of sweetness to enjoy any time of day. Whether you’re fueling busy mornings, looking for an afternoon snack with coffee, or simply love the aroma of fall spices wafting through your kitchen, Pumpkin Banana Bread is here to sweep you off your feet!

Pumpkin Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things straightforward, relying on pantry staples and a few fresh favorites to create the most luscious, tender loaf. Every ingredient has a role, from the moisture of the fruit to the depth of the spices—together, they give Pumpkin Banana Bread its irresistible appeal.

Mashed ripe bananas: Bring natural sweetness and plush texture, so use very spotted bananas for the best flavor.
Pumpkin puree: Adds subtle earthy notes and gorgeous color; make sure it’s pure pumpkin, not pie filling.
Granulated sugar: Builds a light sweetness and ensures a delicate crumb.
Brown sugar: Infuses rich caramel flavor and extra moisture.
Large eggs: Bind everything together and contribute to lift and structure.
Vegetable oil: Gives this bread a super-tender, melt-in-your-mouth texture that stays moist for days.
Vanilla extract: Deepens the flavor, letting all those cozy notes shine.
All-purpose flour: Provides classic structure without making the loaf dense.
Baking soda & baking powder: Work together for a tall, beautifully domed loaf.
Salt: Balances the sweetness and makes the flavors pop.
Ground cinnamon: Brings warmth and that signature autumn aroma.
Ground nutmeg: Adds a subtle, nutty spice to round things out.
Ground cloves: A little goes a long way for depth and intrigue in every bite.

How to Make Pumpkin Banana Bread

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C), making sure it’s hot and ready for the loaf when you are. Lightly grease a 9×5-inch loaf pan with oil or nonstick spray to ensure an easy release—no one likes leaving a perfect slice stuck behind!

Step 2: Mix the Wet Ingredients

In a roomy mixing bowl, whisk together those mashed bananas and pumpkin puree until they’re beautifully combined. Add both sugars, eggs, oil, and vanilla extract. Whisk until you have a smooth, golden mixture—this is where the bread begins to smell so inviting, you’ll wish it was already in the oven.

Step 3: Combine the Dry Ingredients

Grab a second bowl and stir together your flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step ensures all those spices are evenly distributed, so every bite tastes just right. Mixing the dry ingredients separately helps avoid pockets of flour or spice down the line.

Step 4: Bring the Batter Together

Gently add the dry ingredients to your wet mixture. Stir just until everything is incorporated—overmixing can make your Pumpkin Banana Bread tough instead of soft and tender. If you’re feeling fancy, fold in a handful of walnuts or chocolate chips right now for some delightful surprises in your loaf!

Step 5: Bake

Pour that luscious batter into your prepared pan and smooth the top with a spatula. Pop it in the oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. The hardest part? Letting it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This keeps your bread from breaking and ensures each slice is just as moist as intended.

How to Serve Pumpkin Banana Bread

Garnishes

A dusting of powdered sugar, a light drizzle of maple glaze, or a few extra walnut halves on top go a long way to make this loaf look as special as it tastes. If you have leftover banana slices or pumpkin seeds, scatter them for a rustic finish that speaks of cozy fall afternoons.

Side Dishes

Pair Pumpkin Banana Bread with a steaming cup of chai, a scoop of Greek yogurt, or some fresh fruit for breakfast. For brunch, it complements a cheese platter or even a soft pat of salted butter, transforming a simple slice into a true treat.

Creative Ways to Present

Try slicing the bread thick and grilling it with a bit of butter for caramelized edges, or layer slices with cream cheese and berries for a sweet sandwich. For special occasions, cut the loaf into cubes and serve as part of a festive dessert board alongside spiced nuts and chocolates—guaranteed to get oohs and aahs!

Make Ahead and Storage

Storing Leftovers

Once your Pumpkin Banana Bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil. It will stay soft and delicious for up to 3 days at room temperature. For longer storage, keep it in the refrigerator—just let it come to room temp before serving for best texture.

Freezing

This bread freezes like a dream! Wrap the entire cooled loaf or individual slices in plastic wrap, then place in a zip-top freezer bag. Pop in the freezer for up to 2 months. When a craving strikes, thaw overnight in the fridge or for a couple of hours on the counter.

Reheating

To enjoy Pumpkin Banana Bread warm, heat slices in the microwave for 15–20 seconds or toast in the oven for a few minutes at 300°F. This perks up the flavors and restores that freshness, making every bite taste oven-baked again.

FAQs

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works beautifully in Pumpkin Banana Bread—just make sure it’s well-drained to avoid extra moisture in your loaf.

Can I make this gluten-free?

Yes, simply substitute your favorite gluten-free all-purpose flour blend; look for one meant for 1:1 substitution with regular flour to keep the texture just right.

What can I add for extra flavor or crunch?

Try stirring in chocolate chips, dried cranberries, or chopped nuts. A sprinkle of pumpkin seeds on top before baking adds crunch and rustic charm too!

My bread turned out dense—what happened?

Usually, dense bread results from overmixing or too much flour. Mix your batter gently, just until the dry ingredients disappear, and measure flour by lightly spooning it into the cup then leveling it off.

Can I double the recipe for a crowd?

Yes, you can! Simply double all ingredients and bake in two loaf pans, keeping an eye on the bake time—bigger batches may take a few more minutes.

Final Thoughts

There’s something endlessly comforting about baking Pumpkin Banana Bread—it’s simple, sweet, and guaranteed to fill your home with warmth and joy. I hope this cozy loaf becomes a favorite at your table, whether you share it with loved ones or keep a secret stash for yourself. Give it a try and watch it disappear slice by delicious slice!

Pumpkin Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

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

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Description

This Pumpkin Banana Bread is a delightful twist on traditional banana bread, with the added warmth and flavor of pumpkin. Moist, flavorful, and perfect for fall, this easy quick bread is a must-try for any baking enthusiast!

Ingredients

Scale

Wet Ingredients:

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

Dry Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

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Instructions

Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix wet ingredients: In a large bowl, whisk together bananas, pumpkin, sugars, eggs, oil, and vanilla.
Combine dry ingredients: In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Combine wet and dry: Add dry ingredients to wet mixture and stir until just combined.
Bake: Pour batter into pan and bake for 55–65 minutes until a toothpick comes out clean.
Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.