Get ready to embrace the flavors of fall with this easy Pumpkin Banana Bread recipe! It’s the ultimate treat for breakfast, snack, or dessert, combining the best of both worlds: the cozy aroma of pumpkin loaf and the comforting sweetness of banana bread.
And the versatility of this bread is endless! Enjoy it on its own for a simple and satisfying treat, or take it to the next level by spreading it with butter, nut butter, or your favorite spread. Whether you’re craving a quick breakfast on the go, a cozy afternoon snack, or a comforting dessert after dinner, this Banana pumpkin loaf has you covered.
Table of Contents
- Pumpkin Banana Bread: The Best of Both Worlds!
- What’s In Banana Pumpkin Bread?
- Variations
- Whisk, Mash, Bake: How to Make the Best Pumpkin Banana Bread Recipe
- Can I Make Muffins Instead of a Loaf?
- Troubleshooting
- How to Store and Freeze
- Common Questions About This Homemade Pumpkin Banana Bread Recipe
- More Banana Bread Recipes
- Pumpkin Banana Bread Recipe
Pumpkin Banana Bread: The Best of Both Worlds!
If you love pumpkin bread and banana bread, you’re going to be obsessed with this pumpkin banana bread recipe like we are! The best of both worlds, it combines the sweet yet mellow flavor of banana bread with the warmth of pumpkin bread for a fall-inspired treat that’s out of this world.
Keep a loaf on hand for quick breakfasts, afternoon snacks, and post-dinner desserts! And don’t forget to pair your slice with a warm cup of coffee, hot chocolate, or apple cider. It’s the best way to celebrate the season!
What’s In Banana Pumpkin Bread?
You’ll find all your standard banana bread ingredients in the recipe, with a few additions to make it fall-inspired and fun!
- Butter – Unsalted butter is best, so you don’t overpower the rest of the ingredients!
- Flour – All-purpose flour forms the base of the batter, but a 1:1 gluten-free all-purpose flour can also be substituted.
- Spices – Ground cinnamon, ginger, nutmeg, cloves, and salt create a warm, pumpkin pie-inspired flavor.
- Baking Powder and Baking Soda – These act as leavening agents, helping the bread rise.
- Bananas – Use very ripe, medium-sized bananas. If all you have are super green bananas, you can easily ripen the bananas yourself by placing them in a paper or plastic bag.
- Large Eggs – These are crucial to provide structure to the loaf. We have not tested any vegan substitutes and can’t guarantee your results if you do.
- Pumpkin Purée – This ingredient gives the bread it’s signature flavor, but also ups the moistness of the bread, too. Use pure pumpkin purée, not pumpkin pie spice. The only ingredient should be pumpkin!
- Sugar – A combination of granulated sugar and dark brown sugar sweetens the bread, keeping it super moist and adding a subtle caramel-like flavor.
- Vanilla Extract – Use a high-quality pure vanilla extract, not imitation vanilla. You really can taste the difference!
- Optional Mix-Ins – Technically optional, but highly recommended, we love to include chopped walnuts or use pecans and a smattering of chocolate chips for extra flavor and texture.
Variations
- Coconut – Add a little extra texture by sprinkling coconut flakes into the batter.
- Vegan – Use a plant-based butter and flax eggs to bake up a vegan version.
- Dates – Chopped dates add fruity flavor and a chewy texture to the soft bread.
- Glaze – Mix together milk and powdered sugar to make a simple glaze to drizzle or spread on top.
- Maple – Substitute maple syrup for some of the sugar for even more fall flavor.
Whisk, Mash, Bake: How to Make the Best Pumpkin Banana Bread Recipe
One of our favorite quick bread recipes, this banana pumpkin bread comes together with both a minimal prep time and cook time. It’s faster than driving to your local bakery!
- Whisk the dry ingredients. In a large bowl, whisk the flour, spices, baking powder, baking soda, and salt.
- Mash the bananas. Use a fork or potato masher to mash the bananas in a bowl until just a few small lumps remain.
- Whisk the wet ingredients. Add the butter, eggs, pumpkin purée, granulated sugar, brown sugar, and vanilla extract to the bowl of bananas, and whisk until smooth.
- Combine the wet and dry ingredients. Add the dry ingredients to the bowl of wet ingredients, and fold them in with a rubber spatula until just incorporated — avoid over-mixing to make sure the bread has a tender crumb. Add any extra mix-ins, if desired.
- Bake. Pour the batter into a greased loaf pan, spreading it out evenly. Bake until the pumpkin bread pulls away from the sides of the pan and the top is cracked. You should be able to insert a toothpick into the center and remove it dry or with just a few moist crumbs!
- Cool. Allow the bread to cool for a few minutes in the pan. Then, invert the pan, and transfer the bread to a wire rack to cool completely.
- Serve. Serve the bread with butter or Greek yogurt and alongside coffee, black tea, or chai.
Can I Make Muffins Instead of a Loaf?
Sure! Follow the instructions as usual. Then, instead of pouring the batter into a loaf pan, divide it among greased muffin tin cavities, filling each one ⅔ of the way full.
You’ll also want to keep a close eye on your oven as muffins tend to bake more quickly! Typically, they’re done around the 20-minute mark.
Troubleshooting
Although this recipe is super easy, there are a few common issues people may run into. So, to help ensure your baking process is flawless, we’re addressing them all below!
Why Is My Bread So Tough?
If your bread turns out dense and tough, it’s most likely because of overmixing the ingredients. Be sure to stir just until the ingredients are combined and no streaks remain.
Why Did My Loaf Split on Top?
It’s supposed to! The split forms when the top crust forms before the center is done baking and expanding.
Why Is My Pumpkin Banana Bread So Soggy?
A common reason for soggy bread is that it was not baked long enough. Another reason is that too much banana or pumpkin purée was used. Be sure to keep an eye on your oven, and measure carefully!
How to Store and Freeze
Once baked and cooled, leftover pumpkin banana bread can be transferred to a sealable bag or airtight container and stored at room temperature for one to two days or in the refrigerator for four to five days.
Or, freeze your bread for up to three months! For the best results, wrap individual slices in foil or plastic wrap, and transfer them to a sealable bag.
Thaw your bread in the fridge overnight, or warm it directly from frozen in the microwave. It tastes great served both warm and cold!
Common Questions About This Homemade Pumpkin Banana Bread Recipe
Pumpkin banana bread takes everything you love about classic banana bread and gives it a cozy, fall-inspired twist! The addition of pumpkin purée adds moisture and a subtle earthy sweetness that pairs perfectly with the bananas.
You’ll also get those warm, spiced notes from cinnamon and nutmeg that make every slice taste like autumn. It’s soft, fragrant, and just a touch richer—like banana bread all dressed up for sweater season!
For the best texture (and flavor!), your bananas should be very ripe—think mostly brown with just a hint of yellow left. The darker they are, the sweeter and softer they’ll be, which helps your bread turn out extra moist and flavorful.
If they’re only lightly speckled, you’ll get a lighter flavor and a bit more structure, but those deep brown bananas are what give you that melt-in-your-mouth texture we all love!
Yes, absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend, and it usually works beautifully. Just make sure your blend includes xanthan gum or a binding agent to help the bread hold its shape and stay tender. The texture may be slightly different—sometimes a bit softer—but you’ll still get that same cozy flavor and perfectly moist crumb.
Nuts are great add-ins — pumpkin banana bread with walnuts is one of our favorites! We also like pecans or dark chocolate chips to take it to the next level. Add a sprinkle on top for extra crunch or melty goodness.
As for seeds, pumpkin seeds are great. And for even more fall flavor, try stirring in dried cranberries.
More Banana Bread Recipes
- Chocolate Chip Peanut Butter Banana Bread
- Double Chocolate Banana Bread
- Chocolate Hazelnut Banana Bread
- The Best Tahini Banana Bread
Pumpkin Banana Bread
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/2 teaspoon sea salt
- 2 medium 3/4 cup mashed very ripe medium bananas
- 8 tablespoons 1 stick unsalted butter, melted
- 2 large egg
- 3/4 cup pumpkin purée not pumpkin pie mix
- 3/4 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- Options: walnuts or pecans, or chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and grease a loaf pan. Set aside.
- Whisk the all-purpose flour, baking powder, baking soda cinnamon, nutmeg, ginger, cloves, and salt in a large bowl.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon cloves, 1/2 teaspoon sea salt
- Mash 2 medium bananas in a large bowl with a fork or potato masher until smooth with just a few small lumps (3/4 cup mashed). Add the melted butter, eggs, pumpkin purée, both sugars, and vanilla extract, and whisk until combined.2 medium, 8 tablespoons 1 stick unsalted butter, melted, 2 large egg, 3/4 cup pumpkin purée, 3/4 cup granulated sugar, 1/3 cup packed dark brown sugar, 2 teaspoons vanilla extract
- Add dry ingredients to the pumpkin-banana mixture. Then, stir with a rubber spatula until just incorporated but no dry spots remain. If adding nuts, fold in now.Options: walnuts
- Pour the batter into the prepared pan, and spread into an even layer.
- Bake until the bread pulls away from the sides of the pan, the top is cracked, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached, 55 to 60 minutes. Let cool 10 minutes in the pan. Then, flip the bread out onto a wire rack, and let it cool completely before slicing.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am retiring my recipe for pumpkin bread which has garnered many compliments, but this Recipe is the absolute Best banana walnut pumpkin bread I’d ever imagine!!! Kudos, Ladies.
Hi Denise,
This comment makes us both smile so much — thank you! We’re so glad you love it!
xo,
Alia & Radwa