There’s something special about a fresh loaf of Pumpkin Banana Bread — it combines the hearty sweetness of ripe bananas with the subtle earthiness of pumpkin and a fragrant blend of autumn spices. The result is a deeply moist, tender loaf that feels like a warm hug on a crisp morning (or anytime you need a little comfort!). Each bite bursts with flavor and a touch of nostalgia, making it an irresistible treat for both breakfast and midday snacking. Whether you top it with a pat of butter or enjoy it as-is, this loaf is sure to become one of those recipes you’ll want to make on repeat every fall (and long after).

Pumpkin Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pumpkin Banana Bread is that it relies on simple, pantry staples—each ingredient works in harmony to create the ultimate moist crumb and fragrant, golden loaf. Here’s a closer look at what you’ll need and why these ingredients count.

Ripe Bananas: Look for bananas with lots of dark spots—these add incredible moisture and natural sweetness.
Canned Pumpkin Purée: Pumpkin not only gives the bread its beautiful color, but also an extra boost of moisture and subtle, earthy flavor.
Eggs: They help bind everything together and give that perfect, sliceable structure.
Brown Sugar: Brings both sweetness and a lovely caramel note that deepens the flavor.
Granulated Sugar: Creatively balances the flavors without making the loaf too heavy.
Vegetable Oil: Ensures your bread stays soft and tender, not dry or crumbly.
Vanilla Extract: Adds warmth and enhances the sweetness of both pumpkin and banana.
All-Purpose Flour: The classic base for structure—keeps things light so your loaf isn’t dense.
Baking Soda: Gives the loaf its rise and a perfectly domed top.
Baking Powder: Helps balance and lift for extra fluffiness.
Salt: Just a pinch really makes all the other flavors pop.
Ground Cinnamon: Brings all those cozy, aromatic fall notes front and center.
Ground Nutmeg: Adds a gentle warmth and spice.
Ground Cloves: A little goes a long way — adds depth and an unmistakable aroma.
Ground Ginger: Lends a bit of zing, rounding out the spice blend beautifully.
Chopped Walnuts or Pecans (Optional): Toss them in for a nutty crunch if you love added texture.

How to Make Pumpkin Banana Bread

Step 1: Prepare Your Pan and Preheat

Before anything else, get your oven warming to 350°F so it’s perfectly hot by the time your batter is ready. Either grease a 9×5-inch loaf pan or line it with parchment paper (makes cleanup and removal a breeze!). Having your pan ready means you can pour in the batter right away and retain every bit of that precious rise.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine your mashed ripe bananas, pumpkin purée, eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract. Whisk until it all comes together in a smooth, fragrant, and golden-hued mixture. This step sets the foundation for an extra-moist bread—make sure everything is well combined, but don’t worry about a few banana lumps.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This ensures your leaveners and spices are evenly distributed throughout the bread, giving every bite that perfect spiced flavor.

Step 4: Bring Wet and Dry Together

Gradually add the dry ingredient mixture to your wet ingredients, stirring just until everything is incorporated. Be gentle—overmixing can lead to tough bread! If you’re using walnuts or pecans, now is the time to fold them in for extra crunch.

Step 5: Bake to Perfection

Pour the finished batter into your prepared pan and smooth the top with a spatula. Slide it into your preheated oven and bake for 55 to 65 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no wet batter). Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack so it can cool completely and slice up perfectly.

How to Serve Pumpkin Banana Bread

Garnishes

For a simple yet irresistible finish, dust the cooled loaf with a sprinkle of powdered sugar or a light drizzle of maple glaze. You could even add a handful of toasted nuts on top, or for a little decadence, a layer of cream cheese frosting transforms this Pumpkin Banana Bread into a celebration-worthy treat.

Side Dishes

Enjoy a thick, warm slice alongside a steaming mug of coffee or chai latte for the coziest breakfast imaginable. It also holds its own with a dollop of Greek yogurt and a handful of fresh berries, or as a sweet side to scrambled eggs for a brunch spread.

Creative Ways to Present

For gatherings, slice the loaf and fan the pieces out on a rustic wooden board. Turn leftovers into French toast or thick, luscious bread pudding—this Pumpkin Banana Bread easily adapts to all your creative brunch dreams! You could also gift mini loaves wrapped up in twine for an edible homemade present.

Make Ahead and Storage

Storing Leftovers

Pumpkin Banana Bread stays remarkably moist even after a few days thanks to its combination of pumpkin and banana. To keep it fresh, store leftover slices in an airtight container at room temperature for up to three days. If you want it to last a bit longer, pop it in the fridge—just be sure it’s tightly wrapped to prevent drying out.

Freezing

This bread is a freezer-friendly superstar! Allow your fully cooled loaf (or individual slices) to chill in the refrigerator first, then wrap tightly in plastic wrap followed by aluminum foil or a zip-top freezer bag. Stashed this way, Pumpkin Banana Bread can be frozen for up to three months. Thaw at room temperature or gently warm individual slices straight from the freezer.

Reheating

For that fresh-from-the-oven experience, warm a cold or thawed slice in the microwave for 10 to 15 seconds, or toast lightly in a toaster oven. A quick reheat revives the soft, fluffy crumb and releases those irresistible spice aromas all over again!

FAQs

Can I make Pumpkin Banana Bread without nuts?

Absolutely! The chopped walnuts or pecans are completely optional. If you prefer your loaf nut-free or have allergies in the house, just skip them—the bread will still have fantastic flavor and an ultra-moist crumb.

Can I use homemade pumpkin purée instead of canned?

Yes! Homemade pumpkin purée works wonderfully. Just make sure to drain any excess liquid so the texture of the bread isn’t too wet. Aim for a consistency that’s similar to canned pumpkin for best results.

What’s the secret to extra-moist Pumpkin Banana Bread?

Ripe bananas and pumpkin purée already do most of the heavy lifting, but don’t overbake—keep a close eye on your loaf in the last 10 minutes. A touch of brown sugar and a neutral oil like vegetable oil also lock in that perfect moisture.

Can I make muffins instead of a loaf?

Definitely! Simply divide the batter among lined muffin pans (about 2/3 full) and bake at 350°F for 20–25 minutes. You’ll get the same rich flavor in individual, snack-size portions—perfect for grab-and-go treats.

Is this recipe suitable for freezing?

Yes, Pumpkin Banana Bread freezes beautifully. Cool completely, wrap tightly, and freeze for up to three months. Thaw slices as needed for a quick breakfast or treat anytime you crave that cozy, spiced goodness.

Final Thoughts

All that’s left is to preheat your oven and let your kitchen fill with the dreamy aroma of Pumpkin Banana Bread baking away! With its perfect blend of pumpkin, banana, and warming spices, there’s no way to resist a slice (or two). Make it once, and you’ll find yourself coming back to this recipe every season—there’s just something undeniably special about sharing homemade bread that’s truly packed with love and all the flavors of fall.

Pumpkin Banana Bread Recipe

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4.7 from 9 reviews

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

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Description

This Pumpkin Banana Bread combines the flavors of ripe bananas and pumpkin with warm spices to create a moist and delicious loaf. Perfect for breakfast or as a snack, this easy quick bread is a must-try for the fall season.

Ingredients

Scale

For the Bread:

1 cup mashed ripe banana (about 2 bananas)
1 cup canned pumpkin purée
2 large eggs
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 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
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven and prepare pan: Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
Mix wet ingredients: In a large bowl, whisk together mashed banana, pumpkin, eggs, sugars, oil, and vanilla until smooth.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
Combine wet and dry: Gradually add dry ingredients to wet mixture, stir until just combined. Fold in nuts if using.
Bake: Pour batter into pan, smooth the top. Bake for 55–65 minutes until a toothpick comes out clean.
Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For extra moisture and flavor, add 1/2 cup of mini chocolate chips or swirl in cream cheese before baking.
This bread can be stored at room temperature for 3 days or refrigerated for up to 1 week.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Breakfast
Method: Baking
Cuisine: American