Pumpkin Banana Bread

Name: Pumpkin Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1 cup mashed ripe bananas (about 2 bananas); 1 cup canned pumpkin puree; 1/2 cup sugar; 1/4 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts or pecans; 1/2 cup chocolate chips or dried cranberries

Highlighted under: Classic Baking Favorites

I've always loved the combination of pumpkin and banana, as it creates a moist and flavorful bread that's perfect for any time of day. This Pumpkin Banana Bread is a delightful treat that not only satisfies my cravings but also fills my kitchen with a warm, inviting aroma. By utilizing overripe bananas and canned pumpkin, I've found a way to minimize food waste while elevating the taste. Plus, it’s incredibly easy to whip up, making it a staple in my baking repertoire.

Created by

Beatrice Holloway

Last updated on 2026-02-07T20:39:36.340Z

When I first tried a slice of pumpkin banana bread at a local café, I was hooked. The sweet, spiced flavor mixed with the softness of the bananas made for an unforgettable experience. After several attempts, I've finally perfected my recipe, ensuring each bite is as delicious as the last.

What sets my version apart is the addition of warm spices like cinnamon and nutmeg. They complement the sweetness of the fruit, while the pumpkin offers moisture and depth. I often sprinkle some walnuts on top for a crunchy texture that contrasts beautifully with the bread's softness.

Why You'll Love This Recipe
A perfect blend of cozy fall flavors
Moist texture that stays fresh for days
Easy to make with simple ingredients

Understanding the Ingredients

The key to achieving a beautifully moist Pumpkin Banana Bread lies in the balance of its wet and dry ingredients. The bananas act not only as a natural sweetener but also as a binding agent that helps the loaf retain moisture after baking. Similarly, the canned pumpkin adds its own richness, providing a tender crumb and enhancing the bread's flavor profile. For this recipe, using overripe bananas is essential; the more spots they have, the sweeter and more flavorful they become.

While all-purpose flour is the base here, you can experiment with whole wheat flour for added nutrition and a nuttier flavor. However, if you choose to go this route, consider reducing the liquid slightly, as whole wheat flour tends to absorb more moisture. The combination of baking soda and baking powder in this recipe ensures a proper rise, creating a fluffy texture rather than a dense loaf.

Baking Tips for Perfect Loaf

When mixing the batter, it's crucial to fold the wet ingredients into the dry just until combined. Overmixing can lead to a tougher texture, as it develops the gluten in the flour. You’re looking for a slightly lumpy consistency, which is perfectly fine. Make sure to use a light hand in this step; a few dry streaks are okay since they will disappear during baking.

The baking time can vary slightly based on your oven's calibration, so keep an eye on the bread during the final minutes. A toothpick inserted into the thickest part should come out with a few moist crumbs, not wet batter. This ensures that the bread retains its moisture without being undercooked. If the top starts to darken too quickly, consider covering it loosely with aluminum foil to prevent burning.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Wet Ingredients

1 cup mashed ripe bananas (about 2 bananas)
1 cup canned pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Optional Add-ins

1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips or dried cranberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.

Blend Wet Ingredients

In another bowl, mix the mashed bananas, pumpkin puree, sugars, oil, eggs, and vanilla extract until smooth.

Combine Mixtures

Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix.

Add Optional Ingredients

If using, fold in the walnuts, chocolate chips, or cranberries.

Bake

Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pro Tips

For an extra touch, consider glazing the cooled bread with a simple icing made from powdered sugar and milk.

Serving Suggestions

Once cooled, this Pumpkin Banana Bread makes a delightful breakfast alongside a cup of coffee or tea. It's also excellent as an afternoon snack or dessert. For an extra treat, try spreading a thin layer of cream cheese or butter on a warm slice; the combination of flavors is simply heavenly. You can also serve it with a dollop of yogurt topped with honey and nuts for an elevated treat.

For added flavor, consider complementing the bread with seasonal toppings such as a sprinkle of cinnamon sugar or a drizzle of maple syrup. You could even serve it with homemade caramel sauce for a richer dessert experience. Don't forget to slice it into generous portions to showcase the beautiful moist texture!

Storage and Freezing Tips

This bread is best stored at room temperature for up to four days, wrapped loosely in plastic wrap or kept in an airtight container to maintain its moisture. If you want to enjoy it later, freezing is a great option. Slice the bread before freezing, and wrap individual pieces in plastic wrap followed by aluminum foil. This prevents freezer burn and allows you to enjoy a slice at a time.

To thaw, simply leave the wrapped bread at room temperature for a couple of hours or pop it in the microwave for about 20 seconds if you're short on time. For best results, warm the slices before serving to bring back their fresh-baked flavor. This bread holds up remarkably well, making it perfect for baking in advance and enjoying throughout the week!

Questions About Recipes

→ Can I use fresh pumpkin instead of canned?

Yes, just ensure it's pureed and has a similar consistency to canned pumpkin.

→ Is the banana bread gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

→ How can I store leftover bread?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I freeze this bread?

Absolutely! Wrap it tightly in plastic wrap and foil and freeze for up to 3 months.