The Best Pumpkin Banana Bread Recipe for Fall Baking

As autumn breezes arrive, there’s nothing quite like the comforting aroma of freshly baked goods filling your home. This pumpkin banana bread recipe perfectly blends the warm, spiced notes of pumpkin with the sweet, familiar flavor of ripe bananas. You get a deliciously moist texture and an incredibly easy preparation. It’s perfect for a cozy breakfast, a satisfying snack, or sharing with friends and family.

Why You’ll Love This Pumpkin Banana Bread

This recipe is designed to bring joy and ease to your kitchen. You’ll quickly discover why it’s a new favorite for fall baking and beyond.

• Enjoy all the classic fall flavors in one delightful loaf.
• The entire batter comes together effortlessly in just one bowl, meaning less cleanup for you.
• It boasts a super moist and tender crumb that practically melts in your mouth.
• This generous recipe makes two loaves, so you have plenty to share or freeze.
• It’s perfect for gifting to neighbors or saving for later cravings.
• You can easily customize this pumpkin banana bread with your favorite mix-ins.

Ingredients

Gather these simple ingredients to create your moist and flavorful pumpkin banana bread.

• Wet Ingredients: 2/3 c. vegetable oil, 3 eggs, 1 c. canned pumpkin puree, 1 c. mashed ripe banana
• Sugars: 1 c. granulated sugar, 1/2 c. lightly packed light brown sugar
• Dry Ingredients: 3 c. unbleached all-purpose flour, 2 tsp. baking soda, 1 tsp. kosher salt, 1/2 tsp. baking powder
• Spices: 1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2 tsp. cloves, 1/4 tsp. freshly grated nutmeg
• Mix-ins: 1 c. chopped pecans

Notes & Substitutions

For the best pumpkin banana bread, choose very ripe bananas with plenty of brown spots; they offer natural sweetness and moisture. As bananas ripen, their starches convert to sugars, making them an excellent natural sweetener for baked goods, as explained by Southern Living’s guide on banana ripeness for baking.

Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. Pumpkin puree also adds valuable nutrients and moisture to baked goods, contributing to a healthier and more flavorful result.

You can swap the vegetable oil for an equal amount of melted unsalted butter if you prefer a richer flavor. Feel free to adjust the spice quantities to your personal taste, adding more or less as you like. Substitute the pecans with walnuts, chocolate chips, or a combination for a different twist. If you need a gluten-free option, a 1-to-1 gluten-free flour blend can work well, but results may vary slightly.

Equipment

You’ll need a few basic kitchen tools to make this delightful pumpkin banana bread.

• Two loaf pans (8×4 or 9×5 inch)
• Large mixing bowls
• Whisk and rubber spatula
• Measuring cups and spoons
• Wire cooling rack
• Toothpick or skewer

Instructions

Follow these easy steps to bake your perfect pumpkin banana bread. Get ready to enjoy a delicious, spiced treat!

1. Preheat Oven & Prepare Pans: Preheat your oven to 350ºF (175ºC). Lightly grease two loaf pans (either 8×4 inch or 9×5 inch) and set them aside. This prevents sticking and ensures easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, kosher salt, baking powder, cinnamon, ginger, cloves, and freshly grated nutmeg. Whisk for about 30 seconds to ensure everything is well combined and aerated. This step is crucial for an even rise in your pumpkin banana bread.
3. Mix Wet Ingredients & Sugars: In a separate large bowl, beat the granulated sugar, light brown sugar, vegetable oil, and eggs until they are well combined and smooth. This creates the sweet and rich base for the batter.
4. Add Pumpkin and Banana: Stir the canned pumpkin puree and the mashed ripe banana into the wet mixture. Mix until just combined. The pumpkin and banana are key to the bread’s incredible moisture and flavor.
5. Combine Wet and Dry: Add the dry flour mixture to the wet pumpkin and banana mixture. Mix gently with your rubber spatula until just combined. Be careful not to overmix the batter; overmixing can lead to a tough texture.
6. Fold in Pecans: Gently fold in the chopped pecans. Distribute them evenly throughout the batter. You can skip this step or use other mix-ins if you prefer.
7. Divide Batter: Divide the batter evenly between the two prepared loaf pans. Spread the batter gently to level the tops.
8. Bake the Loaves: Bake for 45 to 60 minutes. The baking time can vary depending on your oven and loaf pan size.
9. Check for Doneness: Insert a toothpick or a wooden skewer into the center of a loaf. It should come out with only a few moist crumbs attached, indicating the bread is perfectly baked. If the tops are browning too quickly, tent the pans with foil for the remaining baking time.
10. Cool Completely: Allow the loaves to cool in their pans for about 5 minutes. Then, run a knife around the edges to loosen them and carefully remove the loaves from the pans. Transfer them to a wire cooling rack to cool completely before slicing and serving. This allows the bread to set and prevents a gummy texture.

Pro Tips & Troubleshooting

Achieving the perfect loaf of pumpkin banana bread is simple with a few helpful hints.

• Always use very ripe bananas with brown spots; they provide the most natural sweetness and moisture.
• Avoid overmixing the batter, as this develops gluten and can result in a tough, dry bread.
• Don’t overbake your loaves, as this is the quickest way to dry them out. Watch for the toothpick test.
• If the tops of your loaves are browning too quickly, loosely tent them with aluminum foil for the remainder of the baking time.
• Allow the bread to cool completely on a wire rack before slicing for the best texture and clean cuts.
• Ensure all cold ingredients, like eggs, are at room temperature for a smoother, more uniform batter.
• Double-check that you are using pure pumpkin puree and not pumpkin pie filling.

Serving, Storage, & Variations

This versatile pumpkin banana bread is delightful in many ways, and it stores beautifully for enjoyment later.

Serving Suggestions

• Serve a warm slice plain, or slather it with a little butter for extra richness.
• For a special treat, toast a slice lightly and spread it with cream cheese.
• Transform leftover slices into a decadent French toast for breakfast.
• Pair a slice with your morning coffee or a soothing cup of tea.

Storage

• Store your pumpkin banana bread well wrapped in plastic wrap or foil at room temperature for up to 3 days.
• For extended freshness, refrigerate the wrapped bread for up to one week.
• Freeze individual slices or whole loaves, tightly wrapped in plastic and then foil, for up to 2 months.
• Thaw frozen bread overnight at room temperature or gently warm slices in the microwave.

Variations

• Stir in 1 cup of chocolate chips or extra chopped nuts like walnuts for added texture and flavor.
• Add a simple streusel topping made from flour, sugar, butter, and cinnamon before baking.
• Swirl a tangy cream cheese filling into the batter before baking for a decadent twist.
• Experiment with different spice blends, perhaps adding a pinch of allspice or cardamom.

Nutrition

Enjoying a slice of delicious pumpkin banana bread can be part of a balanced diet. This recipe yields 24 servings. Each serving provides a good balance of energy and fiber.

Nutritional information is approximate and may vary based on specific ingredients and preparation methods.

FAQ

Got questions about this delightful pumpkin banana bread? We have answers!

What kind of pumpkin puree should I use?
Always use 100% pure canned pumpkin puree. Avoid pumpkin pie filling, as it contains added spices and sugar that will alter the recipe’s balance.

How ripe do the bananas need to be?
The riper, the better! Look for bananas with plenty of brown spots or even entirely brown peels, as these are sweeter and mash more easily.

Can I substitute the spices with pumpkin pie spice?
Yes, you can. Substitute the individual spices with 2 to 2 1/2 teaspoons of pumpkin pie spice for convenience.

Can this recipe be made into muffins?
Absolutely! Pour the batter into lined muffin tins, filling each about two-thirds full. Bake at 375ºF (190ºC) for 18-22 minutes, or until a toothpick comes out clean.

Why does the recipe make two loaves?
Making two loaves is perfect for sharing, gifting, or freezing one for later. It’s a great way to enjoy this treat over a longer period.

How long does pumpkin banana bread last?
Properly stored at room temperature, it lasts about 3 days. In the refrigerator, it stays fresh for up to a week, and in the freezer, it’s good for up to 2 months.

Conclusion

This pumpkin banana bread recipe truly brings together the best of fall’s flavors with the comforting sweetness of banana. It is incredibly easy to make, resulting in a super moist and tender loaf that everyone will adore. Whether you’re a seasoned baker or just starting out, this recipe offers simplicity and delicious results. Bake a batch today and share this wonderful, spiced treat with your loved ones.

The Best Pumpkin Banana Bread Recipe for Fall Baking

This delightful recipe combines the warmth of pumpkin and the sweetness of ripe bananas into a perfect fall-inspired bread, complemented by crunchy pecans and aromatic spices. Ideal for a cozy treat or a festive gathering, it yields two moist loaves.

Print Recipe click

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Servings 16 slices

Calories 320 kcal

Equipment

• Loaf pans (8x4 or 9x5)
• Whisk
• Mixing bowls
• Wire cooling rack

Ingredients

  

Main Ingredients

• 3 c. unbleached all-purpose flour
• 2 tsp. baking soda
• 1 tsp. kosher salt
• 1/2 tsp. baking powder
• 1 1/2 tsp. cinnamon
• 3/4 tsp. ginger
• 1/2 tsp. cloves
• 1/4 tsp. freshly grated nutmeg
• 1 c. granulated sugar
• 1/2 c. light brown sugar lightly packed
• 2/3 c. vegetable oil
• 3 eggs
• 1 c. canned pumpkin puree
• 1 c. mashed ripe banana
• 1 c. chopped pecans

Instructions

 

Instructions

• Preheat oven to 350°F and grease two 8x4 or 9x5 inch loaf pans.
• In one bowl, whisk dry ingredients (flour, baking soda, salt, baking powder, and spices); in a separate bowl, beat sugars, oil, and eggs, then mix in pumpkin and banana. Gradually stir the dry mixture into the wet, then fold in pecans.
• Divide batter evenly into the prepared pans and bake for 45-60 minutes, or until a toothpick comes out with moist crumbs. Tent with foil if browning too quickly.
• Cool bread in pans for 5 minutes, then remove from pans and transfer to a wire rack to cool completely.
• Serve warm or at room temperature, and store any leftover bread wrapped in foil.

Notes

For best results, do not overmix the batter. If the tops of the bread start to brown too quickly during baking, loosely tent with aluminum foil. Ensure bread cools completely on a wire rack before storing, and wrap tightly in foil for freshness.