Pumpkin Banana Bread Recipe, three words that taste like fall. Imagine the warmth of banana bread meeting the cozy spice of pumpkin pie. all wrapped into one ultra-moist loaf. If you’re staring at those overripe bananas or a half-used can of pumpkin puree, this easy pumpkin banana bread is your new go-to. It’s quick to make, subtly sweet, and shockingly healthy without tasting like it.
This isn’t just another fall banana bread, it’s a super moist banana bread recipe that happens to be dairy-free, butter-free, and adaptable for nearly any diet. Whether you’re baking for brunch, meal prepping breakfasts, or just craving something warm with your coffee, this loaf delivers.
Table of Contents
Ingredients
This isn’t your average sugar-loaded loaf. Every ingredient here earns its place, either for flavor, moisture, or keeping things clean and wholesome. Whether you’re going for a banana pumpkin bread recipe that’s healthy or just want something that feels less indulgent, this list has you covered.
Dry Ingredients:
• 1 ½ cups flour (spelt, oat, white, or gluten-free blend)
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 tsp cinnamon
• ½ tsp ground ginger
• 1 tsp pumpkin pie spice (or extra cinnamon if needed)
Wet Ingredients:
• 1 cup mashed ripe banana (about 2–3 bananas)
• ½ cup canned pumpkin puree
• ½ cup maple syrup, honey, or agave
• ¼ cup milk of choice (dairy or non-dairy)
• 2 tsp pure vanilla extract
• 2 tbsp neutral oil (optional but improves softness)
This combo gives you a soft, deeply spiced banana and pumpkin bread that’s naturally sweet and easy to customize.
Optional Add-ins & Variations
• Texture & indulgence: Mini chocolate chips, walnuts, pecans, or shredded coconut
• Nutrient boost: Fold in grated carrot for a pumpkin banana carrot bread twist
• Portable version: Turn it into pumpkin bread muffins, just adjust the baking time
How to Make Easy Pumpkin Banana Bread at Home
You don’t need a mixer, a fancy kitchen, or even much baking experience. This easy pumpkin banana bread is a one-bowl wonder with simple steps anyone can follow.
Step 1: Prep your setup
• Preheat oven to 350°F (175°C).
• Lightly grease a 9×5″ loaf pan, or line it with parchment paper for easy lifting.
Step 2: Mix the dry ingredients
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and pumpkin pie spice.
Step 3: Add the wet ingredients
• Add mashed bananas, pumpkin puree, maple syrup (or sweetener of choice), milk, vanilla, and optional oil. Stir until just combined, don’t overmix.
Step 4: Add extras (if you want)
• Fold in chocolate chips, chopped nuts, or raisins for extra flavor and texture.
Step 5: Bake
• Pour the batter into your prepared loaf pan.
• Bake on the center rack for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean.
• Let cool in the pan for 15 minutes, then transfer to a wire rack.
Storage, Freezing & Meal Prep Tips
One of the best things about this pumpkin banana bread recipe? It doesn’t just taste amazing fresh out of the oven, it holds up beautifully for days. In fact, it might be even better on day two. Here’s how to store, freeze, and prep like a pro.
Counter Storage (Short Term):
• Let the bread cool completely before wrapping.
• Store at room temperature in a sealed container or wrapped in foil.
• Stays fresh for 2-3 days.
Fridge Storage (Medium Term):
• Wrap slices individually or store the whole loaf in an airtight container.
• Keeps well for 4–5 days with minimal texture loss.
Freezer (Long Term):
• Slice before freezing for easy single servings.
• Layer parchment between slices to prevent sticking.
• Wrap tightly in plastic or use freezer bags.
• Keeps for up to 3 months.
Meal Prep Idea:
Make a double batch, freeze one loaf, and you’ve got healthy pumpkin bread ready for busy mornings, school lunches, or lazy weekend brunches.
Flavor Variations & Seasonal Twists
What makes this pumpkin banana bread recipe so appealing, beyond its texture and ease, is its flexibility. You can tweak it for holidays, experiment with flavors, or make it fit whatever you’re craving that week. Here are a few fun ways to remix your loaf without starting from scratch.
1. Pumpkin Pie Banana Bread
Add a swirl of lightly sweetened cream cheese or a pinch of nutmeg and clove for a richer, pie-inspired experience.
2. Pumpkin Spice Banana Bread
Go heavy on the pumpkin spice, think 2 full teaspoons, for a bold, café-style loaf that pairs perfectly with coffee.
3. Banana Pumpkin Carrot Bread
Grate in a half-cup of carrot for extra moisture, color, and nutrients. It leans toward morning-glory muffin territory.
4. Fall Bread Recipes Crossover
Add chopped dried cranberries or apple chunks. Top with a brown sugar crumble for a cozy fall treat.
5. Muffin Format
Pour the batter into a lined muffin tin and bake for 20-22 minutes at 350°F for easy, portable pumpkin bread muffins.
Conclusion
If you’ve made it this far, chances are you’re already imagining that first bite, soft, spiced, just sweet enough. This isn’t just another seasonal bake; it’s the kind of recipe that sneaks into your routine and stays there. Because when a loaf checks the boxes of easy, healthy, and crave-worthy, why wouldn’t it?
Whether you’re baking it for fall gatherings, cozy mornings, or just to make your kitchen smell amazing, this pumpkin banana bread recipe delivers. And the beauty is, once you know the base, you can riff on it endlessly.
From muffins to cream cheese swirls to that carrot twist you didn’t see coming. this loaf grows with you. It’s forgiving, flexible, and – let’s be honest, kind of addictive.
Pumpkin Banana Bread
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9×5″ loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and pumpkin pie spice.
- Add mashed banana, pumpkin puree, maple syrup, milk, vanilla, and oil. Stir gently until just combined.
- Fold in any optional add-ins like chocolate chips or nuts.
- Pour batter into prepared loaf pan and bake for 45–50 minutes, or until a toothpick comes out mostly clean.
- Let cool in pan for 15 minutes, then transfer to a wire rack. For best texture, wait until the next day to slice.
Notes
- Calories: 160
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 180mg
- Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 12g
- Protein: 2g
- Vitamin A: 70% DV
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, absolutely. Just make sure it’s well-puréed and not too watery. Roast your pumpkin, blend it until smooth, and let it drain a bit if it feels thin. The flavor’s a bit earthier than canned, but still delicious.
How do I make this recipe gluten-free?
Use a 1:1 gluten-free flour blend that includes xanthan gum or similar binders. Almond flour won’t work here without other adjustments, but oat flour can sometimes work in a pinch, expect a denser loaf.
Can I make it vegan?
It already is! No eggs, no dairy. Just choose a plant-based milk and skip honey if using.
Can I turn this recipe into muffins?
Definitely. Divide the batter into muffin tins and reduce the baking time to around 20–22 minutes. They freeze beautifully and make a great grab-and-go snack.
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