If you adore the warm, cozy flavors of fall wrapped up in one irresistible treat, then this Pumpkin Banana Bread Recipe is going to be your new favorite. Combining the naturally sweet creaminess of ripe bananas with the rich, spiced depth of pumpkin, this bread offers a moist, tender crumb and a beautifully aromatic experience with every bite. It’s perfect for breakfast, a snack, or even as a comforting dessert, making it a must-have recipe to keep on hand all season long and beyond.
Ingredients You’ll Need
The beauty of this Pumpkin Banana Bread Recipe is in how straightforward and essential the ingredients are. Each component plays a vital role, from the flour providing structure to the pumpkin and bananas delivering moisture and flavor. The warm spices bring that inviting aroma that makes every kitchen feel like home.
- All-purpose flour: Forms the base of the bread, providing the perfect texture.
- Pumpkin pie spice: Adds a blend of cinnamon, nutmeg, and cloves for cozy warmth.
- Cinnamon: Enhances the spices with a sweet, earthy note.
- Baking soda and baking powder: These leavening agents work together to give the bread a light, tender rise.
- Salt: Balances and enhances all the sweet flavors.
- Vegetable oil: Keeps the bread moist and soft without overshadowing the flavors.
- Sugar and brown sugar: Provide sweetness and a subtle caramel flavor.
- Eggs: Help bind ingredients and give the bread its structure.
- Vanilla extract: Adds a fragrant background note that complements the pumpkin and banana.
- Ripe bananas (mashed): Bring natural sweetness and moisture.
- Pumpkin puree: The heart of the recipe, delivering rich flavor and a beautiful orange hue.
- Chopped walnuts (optional): Add delightful crunch and a nutty contrast to the soft bread.
How to Make Pumpkin Banana Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Grease and flour a 9×5 inch loaf pan to prevent the bread from sticking, ensuring a smooth release once it’s baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. This combination builds the flavorful foundation of your bread and ensures even distribution of spices and rising agents.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk the vegetable oil with both sugars, eggs, and vanilla extract until the mixture is smooth and lump-free. This step helps to fully incorporate the ingredients, creating a luscious batter.
Step 4: Add Banana and Pumpkin
Stir the mashed bananas and pumpkin puree into the wet mixture. These two powerhouse ingredients add moisture and flavor, making the bread wonderfully moist without needing extra butter.
Step 5: Bring It All Together
Gently fold the dry ingredients into the wet mixture using a rubber spatula or wooden spoon, just until combined to avoid overmixing. Finally, fold in the chopped walnuts if you’re using them—they add a lovely crunch and nutty richness.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean and the top feels firm. The loaf should feel stable when you gently shake the pan—this means it’s cooked through but still tender inside.
How to Serve Pumpkin Banana Bread Recipe
Garnishes
Serve slices with a spread of butter or cream cheese for a luscious finish. A dusting of powdered sugar or a drizzle of honey can also add a charming touch that makes each bite feel special.
Side Dishes
This bread pairs beautifully with a hot cup of coffee, chai tea, or even a scoop of vanilla ice cream for dessert. It also works wonderfully alongside fresh fruit or a dollop of Greek yogurt for a balanced breakfast.
Creative Ways to Present
Try toasting slices for breakfast and topping with nut butter and banana slices for a simple upgrade. You can also cut the bread into cubes and toast them lightly for a unique topping on salads or as a sweet crouton in yogurt parfaits.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Banana Bread Recipe wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This keeps it moist and delicious without drying out.
Freezing
This bread freezes beautifully. Wrap tightly in plastic wrap and then foil, or place in a freezer-safe bag. It can be frozen for up to three months. When you’re ready, thaw overnight in the fridge or at room temperature.
Reheating
Warm slices in the microwave for 15-20 seconds or toast lightly in a toaster oven to bring back that fresh-baked warmth and aroma, making each bite feel just like it came out of the oven.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but fresh pumpkin needs to be cooked and pureed thoroughly before using. Canned pumpkin puree offers consistent moisture and texture, so it simplifies the process.
What if I don’t have pumpkin pie spice?
You can easily make your own by combining cinnamon, nutmeg, ginger, and cloves. It’s simple and ensures your bread has that perfect fall flavor.
Can I substitute the oil with butter?
Absolutely! Melted butter will add richness and a slightly different texture, but be aware it might make the bread a little denser.
Is this bread gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. However, you can substitute a gluten-free baking flour blend designed for one-to-one replacement in baking.
How ripe should the bananas be for the best flavor?
The riper, the better! Bananas with lots of brown spots are sweeter and more flavorful, contributing to the moist texture and natural sweetness of the bread.
Final Thoughts
There’s just something so comforting about the combination of pumpkin and banana baked into a warm loaf, and this Pumpkin Banana Bread Recipe celebrates that perfectly. It’s an inviting, flavorful treat that I promise will become a cherished classic in your kitchen. Don’t hesitate—grab those bananas and pumpkin puree and start baking your way to pure autumn bliss!
Print
Pumpkin Banana Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Pumpkin Banana Bread recipe combines the rich flavors of pumpkin puree and ripe bananas with warm spices like pumpkin pie spice and cinnamon. Moist and perfectly spiced, this quick bread is ideal for breakfast, snack, or dessert during fall and winter months. The addition of chopped walnuts adds a delightful crunch, though they can be omitted for a nut-free version.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium bananas, mashed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
Add-ins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan thoroughly to prevent sticking during baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until well combined to ensure even distribution of leavening and spices.
- Mix wet ingredients: In a large bowl, whisk the vegetable oil, sugar, brown sugar, eggs, and vanilla extract together until the mixture is smooth and free of lumps.
- Add bananas and pumpkin: Stir the mashed bananas and canned pumpkin puree into the wet ingredient mixture until fully incorporated.
- Combine wet and dry: Carefully fold the flour mixture into the wet ingredients using a rubber spatula or wooden spoon, mixing gently to avoid overmixing. Then fold in the chopped walnuts if using.
- Bake the bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean and the top feels firm and set when lightly pressed. The loaf should be stable and not wobble when nudged.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid excess sweetness or spices that alter the flavor.
- Make sure bananas are very ripe for optimal sweetness and moisture.
- Check doneness with a toothpick after 50 minutes to avoid overbaking.
- Walnuts can be omitted or substituted with pecans or other nuts as preferred.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerated up to 5 days.
- This bread freezes well; wrap tightly and freeze up to 3 months.
