Pumpkin Banana Bread is the ultimate cozy treat that wraps up fall and comfort into a single delicious loaf. Imagine a moist crumb infused with real banana sweetness, earthy pumpkin, and a blend of warming spices, all coming together in every slice. This bread captures the very best of both worlds: the familiar, beloved flavor of banana bread meets the seasonal richness of pumpkin. It’s a recipe that always satisfies, whether you’re serving it as a breakfast, snack, or even a dessert for a special gathering. You’ll love how simple it is to whip up, and it’s sure to become your new go-to bake using up those spotty bananas and that last can of pumpkin puree.

Ingredients You’ll Need

Pumpkin Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for this Pumpkin Banana Bread is likely already in your pantry, and each ingredient brings its own special flair. The bananas make it tender and sweet, the pumpkin adds beautiful color and earthy notes, and the spice blend ties it all together for a loaf that feels like a warm hug.

Mashed ripe bananas (1 cup): The key to natural sweetness and moisture—use the spotty ones for maximum flavor!
Pumpkin puree (1 cup): Brings a vibrant orange hue and a soft, almost silky texture to the bread.
Vegetable oil (½ cup): Keeps the loaf extra-moist without weighing it down.
Large eggs (2): Essential for binding the batter and giving it structure.
Granulated sugar (¾ cup): Lightens and sweetens, balancing the fruit and spice.
Brown sugar (¼ cup): Adds a subtle caramel depth and extra softness.
Vanilla extract (1 teaspoon): Enhances all the flavors, especially the banana and pumpkin.
All-purpose flour (1¾ cups): The classic base for a perfectly sturdy yet tender crumb.
Baking soda (1 teaspoon): Gives your bread a nice lift and light texture.
Baking powder (½ teaspoon): Works with the baking soda to keep that bread mile-high fluffy.
Salt (½ teaspoon): Balances out the sweetness and brings forward all those warm flavors.
Ground cinnamon (1½ teaspoons): The main spice that makes every bite taste like fall.
Ground nutmeg (¼ teaspoon): Adds gentle warmth and depth to the spice profile.
Ground cloves (¼ teaspoon): Just a touch for that unmistakably cozy aroma.
Chopped walnuts or chocolate chips (½ cup, optional): Fold them in for crunch, richness, or that delightful pop of chocolate if you’re feeling extra indulgent.

How to Make Pumpkin Banana Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a little oil or cooking spray, making sure to coat all the corners—this step ensures your Pumpkin Banana Bread releases perfectly every time.

Step 2: Mix the Wet Ingredients

In a big mixing bowl, whisk together your mashed bananas, pumpkin puree, vegetable oil, eggs, both sugars, and vanilla extract. Take a moment to breathe in that wonderful aroma—the fruit and spice combo is already working its magic! Keep mixing until everything looks smooth and unified.

Step 3: Combine the Dry Ingredients

In a separate bowl, blend your flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir them well so the leaveners and spices are evenly dispersed, which means no random bursts of baking soda or spice in your finished loaf.

Step 4: Pull It All Together

Gradually add your dry ingredients to the wet mixture, stirring gently. The secret here is to mix just until you don’t see streaks of flour—overmixing means a tougher loaf, and no one wants that! At this point, you can fold in the chopped walnuts or chocolate chips if you’re using them.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Slide it into the oven and bake for 55 to 65 minutes. You’ll know it’s ready when a toothpick poked into the center comes out clean or with just a few moist crumbs. Let it cool in the pan for about 10 minutes, then lift it onto a wire rack to cool completely before slicing (if you can wait!).

How to Serve Pumpkin Banana Bread

Garnishes

Dress up your Pumpkin Banana Bread with a simple dusting of powdered sugar or a drizzle of maple glaze if you want a little extra flair. A sprinkle of chopped walnuts, pecans, or mini chocolate chips on top before baking also adds visual appeal and flavor.

Side Dishes

A thick slice pairs beautifully with a hot mug of coffee, chai, or even cold milk. For a brunch spread, serve alongside Greek yogurt, scrambled eggs, or a bowl of fresh fall fruit for a balanced, inviting table.

Creative Ways to Present

Try slicing the bread and toasting it lightly, then slathering with cinnamon butter or cream cheese. You can also cube it for a fun breakfast parfait layered with yogurt and berries, or even make French toast from leftover slices—Pumpkin Banana Bread never gets boring!

Make Ahead and Storage

Storing Leftovers

Keep your Pumpkin Banana Bread fresh by wrapping it tightly with plastic wrap or storing in an airtight container at room temperature. It stays moist and tasty for three days—if it lasts that long!

Freezing

This loaf is freezer-friendly, making it perfect for meal prep or unexpected guests. Once fully cooled, wrap the whole loaf or individual slices tightly in plastic wrap and again in foil. Freeze for up to three months for a just-baked taste anytime.

Reheating

Defrost frozen slices at room temperature, then gently warm them in the microwave for 10-15 seconds or toast lightly for that crisp edge and soft center. Bring out that freshly-baked aroma all over again!

FAQs

Can I use canned pumpkin pie mix instead of plain pumpkin puree?

It’s best to stick with plain pumpkin puree for Pumpkin Banana Bread, as pumpkin pie mix contains added sugar and spices that can throw off the sweetness and balance of this recipe.

How do I know when my bread is done?

Insert a toothpick or thin knife into the center of the loaf; if it comes out clean or with just a few moist crumbs (not wet batter), your Pumpkin Banana Bread is perfectly baked.

Can I make this bread gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free 1:1 baking blend. Just check that your baking blend contains xanthan gum for best texture.

Is there a way to make it even more moist?

Yes, for an extra moist loaf, try adding ¼ cup of plain Greek yogurt right into the batter. It keeps Pumpkin Banana Bread luscious and tender, especially after a day or two.

What’s the best way to mash bananas for this recipe?

Use very ripe, spotty bananas and mash them with a fork, potato masher, or even your hand mixer. Softer bananas give a smoother texture and deeper flavor to your Pumpkin Banana Bread.

Pumpkin Banana Bread: Final Thoughts

If you’re searching for a bake that brings together everything cozy and comforting, this Pumpkin Banana Bread truly delivers. Give it a try—you’ll love how easy it is and the way it fills your kitchen (and heart) with warmth. Let it inspire your fall baking or become a year-round classic in your home!

Pumpkin Banana Bread Recipe

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4.5 from 13 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

This Pumpkin Banana Bread is a delightful combination of flavors, perfect for fall. Moist and flavorful, this easy quick bread is great for breakfast or as a snack.

Ingredients

Scale

Wet Ingredients:

1 cup mashed ripe bananas (about 2 medium)
1 cup pumpkin puree
½ cup vegetable oil
2 large eggs
¾ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla extract

Dry Ingredients:

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

½ cup chopped walnuts or chocolate chips (optional)

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Instructions

Preheat oven and prepare pan: Preheat 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, oil, eggs, sugars, and vanilla until smooth.
Combine dry ingredients: In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Combine wet and dry: Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in nuts or chocolate chips if using.
Bake: Pour batter into pan, smooth the top, 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.