Pumpkin Banana Bread

Pumpkin Banana Bread is a moist, flavorful quick bread that combines the sweetness of ripe bananas with the warm spices and rich texture of pumpkin purée. It’s perfect for fall baking, cozy mornings, or anytime you want a comforting slice of something sweet and satisfying.

Why You’ll Love This Recipe

Pumpkin Banana Bread brings together the best of two classic favorites: banana bread and pumpkin loaf. It’s soft, moist, and loaded with cozy spices like cinnamon and nutmeg. This recipe is incredibly easy to make and perfect for breakfast, snacks, or dessert. Plus, it’s a great way to use up overripe bananas and canned pumpkin in one delicious loaf.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (mashed)
• Pumpkin purée (not pumpkin pie filling)
• All-purpose flour
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil or melted butter
• Baking soda
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Ground ginger (optional)
• Salt
• Vanilla extract
• Optional: chopped walnuts, pecans, or chocolate chips

directions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together mashed bananas, pumpkin purée, eggs, oil, brown sugar, granulated sugar, and vanilla extract until smooth.
3. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger (if using), and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
5. Fold in any optional add-ins like nuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices).
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour 10 minutes

Variations

• Add-ins: Stir in mini chocolate chips, dried cranberries, or chopped nuts for extra texture and flavor.
• Gluten-free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
• Dairy-free: Use vegetable oil or a non-dairy butter alternative.
• Spiced version: Increase spices or add pumpkin pie spice for a bolder fall flavor.
• Muffin version: Divide batter into a muffin tin and bake for 18–22 minutes for quick, portable treats.

storage/reheating

Store pumpkin banana bread at room temperature, wrapped tightly or in an airtight container, for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
To freeze, wrap slices individually in plastic wrap and store in a freezer-safe bag.
Reheat slices in the microwave for 15–20 seconds or enjoy at room temperature.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not too watery. Roast and mash the pumpkin for best results.

Can I make this bread with only bananas or only pumpkin?

You can, but combining both gives it the best moisture and flavor. For banana-only or pumpkin-only bread, adjust the sugar and spices accordingly.

What’s the best oil to use?

Neutral oils like vegetable oil or canola oil work well. You can also use melted butter for a richer taste.

Can I use whole wheat flour?

Yes, substitute up to half the flour with whole wheat for a slightly denser, nuttier loaf.

Why is my banana bread dry?

Overbaking or using too much flour can lead to dryness. Be sure to measure flour accurately and check for doneness with a toothpick.

How ripe should the bananas be?

Use very ripe bananas with brown spots for the sweetest flavor and best texture.

Can I make this recipe into muffins?

Yes, simply divide the batter into a muffin tin and reduce the bake time to about 20 minutes.

Is this bread sweet?

It has a warm, mild sweetness. You can adjust the sugar to taste or add a glaze for extra sweetness.

How can I make it more moist?

Don’t overbake, and consider adding a little sour cream or yogurt to the batter for extra moisture.

What toppings go well with this bread?

Try spreading with cream cheese, butter, or nut butter for a delicious finish.

Conclusion

Pumpkin Banana Bread is the perfect way to bring fall flavor into your kitchen with minimal effort. It’s moist, warmly spiced, and perfect for using up extra bananas and pumpkin purée. Whether enjoyed with your morning coffee or as an afternoon treat, this loaf is sure to become a seasonal favorite.

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