Pumpkin Banana Bread Recipe
If you’re looking for the ultimate cozy, aromatic quick bread to bridge pumpkin spice season and your love of classic comfort bakes, this Pumpkin Banana Bread needs to make its way into your kitchen ASAP! With the best of both worlds—sweet, ripe bananas and velvety pumpkin—each slice is perfectly spiced and fluffy, wrapped in the warm flavors of fall. Whether you enjoy it for breakfast, a midday snack, or as an irresistible late-night treat, Pumpkin Banana Bread is about to become your new loaf obsession.
Ingredients You’ll Need
The ingredients for Pumpkin Banana Bread are simple, but each one is essential in bringing out the bread’s moist crumb, rich color, and irresistible spiced flavor. No fancy steps—just staple ingredients you probably already have, each playing a unique part in this delicious marriage of pumpkin and banana.
- Mashed ripe bananas (1 cup): Overripe bananas add natural sweetness, moisture, and a creamy texture that pairs perfectly with pumpkin.
- Pumpkin purée (1 cup): This brings gorgeous color, extra softness, and those earthy autumn undertones that make this loaf shine.
- Large eggs (2): Eggs offer structure, richness, and help everything bind together seamlessly.
- Vegetable oil (1/2 cup): Oil keeps the bread moist and tender for days—swap in melted butter if you prefer a slight richness.
- Brown sugar (3/4 cup): Adds depth and a gentle, molasses-like flavor that amplifies both pumpkin and banana.
- Granulated sugar (1/4 cup): Gives extra sweetness and balances the moisture from the fruits and pumpkin.
- Vanilla extract (1 teaspoon): Enhances every other flavor and ties the aroma together beautifully.
- All-purpose flour (1 3/4 cups): The backbone of the loaf, ensuring a perfect rise and tender crumb.
- Baking soda (1 teaspoon): Reacts with bananas for a gorgeous, airy lift.
- Baking powder (1/2 teaspoon): Extra leavening for a tall, fluffy loaf.
- Salt (1/2 teaspoon): Balances the sweet flavors and intensifies the spices.
- Ground cinnamon (1 teaspoon): The star spice for that classic autumn warmth.
- Ground nutmeg (1/2 teaspoon): Offers subtle nuttiness and depth to every bite.
- Ground cloves (1/4 teaspoon): Just a hint delivers that classic, cozy bakery aroma.
- Ground ginger (1/4 teaspoon): Adds brightness and a little zing to round things out.
How to Make Pumpkin Banana Bread
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). This ensures that the bread will bake evenly and rise beautifully. Lightly grease a 9×5-inch loaf pan, making sure to reach all the corners, or line it with parchment paper for easy removal. This simple step prevents sticking and makes clean-up a breeze later!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine your mashed bananas, pumpkin purée, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Whisk everything together until the mixture is smooth and well-blended. At this stage, the aroma of banana and pumpkin should already have you excited for what’s next!
Step 3: Whisk Together the Dry Ingredients
In a separate bowl, add your flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mix until evenly combined—this helps distribute the rising agents and spices throughout, guaranteeing every bite of Pumpkin Banana Bread is full of flavor and perfectly textured.
Step 4: Combine Wet and Dry Mixtures
Pour the dry ingredients into the wet mixture and gently stir with a spatula or wooden spoon until just combined. It’s important not to overmix; a few small streaks of flour are okay! This guarantees your bread bakes up moist and tender, not dense.
Step 5: Fill the Pan and Bake
Transfer the batter into your prepared loaf pan and smooth out the top with a spatula. Slide the pan into the oven and bake for 55 to 65 minutes. You’ll know your Pumpkin Banana Bread is ready when a toothpick inserted into the center comes out clean or with just a crumb or two attached. Let it cool for about 10 minutes in the pan before removing it to a wire rack to finish cooling completely. Patience pays off for the perfect slice!
How to Serve Pumpkin Banana Bread
Garnishes
A dusting of powdered sugar is effortless and oh-so-elegant, but you can also go for a smear of softened butter, a drizzle of honey, or a dollop of whipped cream. For a cozy autumn brunch, a little sprinkle of cinnamon or a scatter of toasted walnuts or pecans on top really takes it to the next level.
Side Dishes
Pair your Pumpkin Banana Bread with a hot mug of spiced chai, freshly brewed coffee, or a glass of cold milk to bring out the warm flavors even more. If you’re serving it at brunch, fresh fruit or a tangy yogurt parfait on the side helps balance the loaf’s lovely richness.
Creative Ways to Present
Try slicing and toasting the bread under the broiler for a minute, then topping with a slather of cream cheese or nut butter—it’s insanely good! You can also cube leftover slices for a bread pudding or layer them into an autumn-inspired trifle for a festive dessert twist.
Make Ahead and Storage
Storing Leftovers
Store leftover Pumpkin Banana Bread tightly wrapped in plastic or in an airtight container at room temperature for up to three days. This helps lock in all the moisture and keep every slice as fresh as the day it was baked.
Freezing
For longer storage, slice the fully cooled loaf and wrap each piece in plastic or foil, then stash them in a freezer bag. Your bread will keep well for up to three months and thaws quickly for whenever a craving hits.
Reheating
A quick zap in the microwave (about 10–15 seconds per slice) brings back that just-baked warmth. If you have a little extra time, pop slices in the toaster or oven for a gently crisp edge and soft, melting interior.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Homemade pumpkin purée works beautifully—just make sure it’s well-drained and similar in consistency to canned so your Pumpkin Banana Bread stays moist, not soggy.
How do I know when the bread is fully baked?
Insert a toothpick into the center of your loaf—if it comes out clean or with a couple of moist crumbs, your Pumpkin Banana Bread is ready. Keep an eye on it after 55 minutes, since oven times vary.
Can I add nuts or chocolate chips?
Definitely! Stir in up to 1/2 cup of chopped walnuts, pecans, or chocolate chips right before pouring the batter into the pan for some extra texture and flavor.
Is it possible to make this bread gluten-free?
You can substitute an all-purpose gluten-free flour blend for the regular flour. Just be sure to use a 1:1 replacement, and your Pumpkin Banana Bread will still be wonderfully soft and flavorful.
What’s the best way to mash bananas for this recipe?
The simplest way is with the back of a fork or a potato masher. For ultrasmooth bananas, a hand mixer or immersion blender does the job quickly too, ensuring your Pumpkin Banana Bread batter is lump-free.
Final Thoughts
There’s something truly magical about Pumpkin Banana Bread—each bite is full of cozy flavor and tender crumb that feels like a warm embrace. Whether you’re a fall baking fanatic or just love easy quick breads, give this recipe a spot in your baking rotation. You’ll want to make it over and over again!
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Pumpkin Banana Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Pumpkin Banana Bread combines the best of both worlds with the moistness of banana bread and the warm flavors of pumpkin. Perfect for a fall breakfast or snack, this easy and delicious bread is sure to become a favorite.
Ingredients
Bread:
- 1 cup mashed ripe bananas (about 2 medium)
- 1 cup pumpkin purée
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 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
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix wet ingredients: In a large mixing bowl, whisk together bananas, pumpkin, eggs, oil, sugars, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine wet and dry: Add dry ingredients to wet ingredients, stir until just combined.
- Bake: Pour batter into loaf pan, smooth the top, bake for 55–65 minutes until a toothpick comes out clean.
- Cool: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture, stir in 1/2 cup chopped walnuts or chocolate chips before baking.
- This bread freezes well—wrap tightly and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
