Pumpkin Banana Bread - Family friendly recipes

This pumpkin banana recipe bread is moist and loaded with cozy fall spices! It’s an easy to make (no mixer required), delicious fall quick bread!

In this pumpkin banana bread recipe, my favorite quick breads (banana bread and pumpkin bread) combine to make one irresistible treat!

This banana pumpkin bread is moist and perfectly spiced. We use less sugar because of the natural sweetness of the bananas, which compliments the pumpkin beautifully.

This recipe is easy to make and is a delicious snack, breakfast or dessert!

Pumpkin Banana Bread: Ingredients & Substitutions

Pumpkin puree. Use canned or homemade homemade puree.
Bananas. use overripe bananas.
Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
Light Brown Sugar. If you want a more pronounced molasses taste, use dark brown sugar.
Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
All-purpose flour. Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well.
Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.

How to Make Pumpkin Banana Bread

Let’s walk through this recipe step-by-step, and don’t forget to watch the video for additional help.

Begin by mixing together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda in a medium bowl. Then set the dry ingredients aside to use later.

Next, whisk together the pumpkin puree, melted butter, mashed banana, eggs, and vanilla in a large bowl.

Then stir in the brown sugar and granulated sugar until there are no lumps.

Next, add the dry ingredients and stir until the batter is smooth.

At this point, you can add mix-ins to the batter and stir until they are evenly distributed. Here are some suggestions:

Chocolate chips
Cinnamon chips
Nuts (pecans, walnuts, etc.)
Dried fruit such as raisins, dried cranberries, etc.
White chocolate chips
Pumpkin Seeds

Bake & Cool

Once the batter is ready, pour it into the prepared loaf pan and use a spatula to smooth out the top.

Then bake the banana pumpkin bread in the preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean.

Let the pumpkin bread cool in the baking pan on a wire rack for at least 1 hour – or overnight.

After 1 hour (or longer) transfer the pumpkin bread to a wire rack to cool completely.

Serve

We love serving this banana pumpkin bread recipe for breakfast, or as a snack or dessert. Here are some serving suggestions:

My favorite way to eat it is slightly warm or tasted with a generous slather of this cinnamon honey butter!

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the pumpkin banana bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

FAQs about pumpkin bread

Can I substitute pumpkin puree for mashed banana?

If you want to make pumpkin bread without banana, I suggest using this recipe: Best pumpkin bread.

Why didn’t my pumpkin banana bread rise?

If your bread didn’t rise, first check and see if your baking soda, baking power and eggs are fresh. Next, do not overfill the pan. The bread needs some space to rise in the pan, and if the batter reaches the top of the pan it will fall. If you have extra batter I suggest making muffins with it!

How do you know when pumpkin banana bread is done?

This recipe is done when a cake tester or toothpick inserted in the center of the loaf comes out clean. The top will be set and the edges will be slightly browned.

Can I double this recipe?

Yes, you can double this recipe and bake it in two 9×5″ loaf pans or 4-6 mini loaf pans.

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Pumpkin Banana Bread Recipe

LauraThis pumpkin banana recipe bread is moist and loaded with cozy fall spices! It’s an easy to make (no mixer required), delicious fall quick bread!5 from 1 voteCourse bread, Breakfast, Dessert, SnackCuisine AmericanServings ServingsCalories 257Prep Time5 Cook Time1 Cooling1 Total Time2 5

Equipment

measuring spoons
measuring cups
spatula
glass batter bowl
whisk
9×5″ loaf pan

Ingredients

Instructions

Preheat oven to 350 degrees F.
Grease a 9×5” loaf pan, set aside.
In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda. Set aside.
In a large bowl mix together pumpkin puree, melted butter, mashed banana, eggs, and vanilla.
Add brown sugar and granulated sugar and stir until combined and there are no lumps.
Add dry ingredients and stir until batter is smooth.
If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
Pour batter in to prepared loaf pan and use a spatula to smooth out the top.
Bake in preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean.
Let pumpkin bread cool in the loaf pan on a wire rack for at least 1 hour before removing it, or overnight.

Cook ModePrevent your screen from going dark

Video

Notes

Ingredient Substitutions

Pumpkin puree. Use canned or homemade homemade puree.
Bananas. use overripe bananas.
Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
Light Brown Sugar. If you want a more pronounced molasses taste, use dark brown sugar.
Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
All-purpose flour. Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well.
Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.

Store Store leftovers in an an airtight container in the refrigerator for up to 1 week. Freeze Freeze either an entire loaf or individual slices by letting the pumpkin banana bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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