The Ultimate Pumpkin Banana Bread Recipe

The air is getting crisp, the leaves are turning, and all I can think about are those warm, comforting smells wafting from my kitchen. There is just something incredibly special about baking during the fall season, don’t you think? I find so much joy in creating delicious treats that bring a cozy feeling to my home.

That’s why I am so excited to share my go-to pumpkin banana bread recipe with you today. This delightful loaf is the perfect blend of two beloved quick breads, combining the rich, earthy flavors of pumpkin with the sweet, familiar comfort of banana. It’s incredibly moist, wonderfully spiced, and surprisingly easy to whip up, coming together in approximately 75 minutes of active and bake time.

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Why You’ll Adore This Pumpkin Banana Bread

I truly believe this recipe will become a cherished favorite in your kitchen. Here are a few reasons why I think you will fall in love with it:

• Perfectly Balanced Flavor: This loaf delivers the best of both worlds, with a harmonious blend of sweet banana and warm pumpkin spice, neither overpowering the other. It is a comforting taste experience with every single bite.
• Unbelievably Moist Texture: Thanks to a clever combination of ingredients, I promise you a bread that is incredibly tender and moist, staying fresh for days. No dry, crumbly loaves here!
• Simple & Straightforward: Even if you are new to baking, my instructions are designed to be easy to follow, making this a rewarding project for any home cook. It is truly an approachable recipe that yields impressive results.
• Customizable Goodness: This recipe is a fantastic base for all sorts of delicious additions. I love adding walnuts, but you can easily make it your own with chocolate chips or other favorite mix-ins.

Essential Ingredients for Your Best Pumpkin Banana Bread Loaf

Getting the right ingredients and preparing them properly really makes a difference in your final loaf. I have learned a few tricks over the years that I am happy to share with you.

Ripe Bananas are Your Best Friend

For the best banana flavor and sweetness in baking, I always look for bananas with plenty of brown spots on their skins. They should be soft to the touch, but not completely mushy. If my bananas are not quite ripe enough, I sometimes bake them on a baking sheet at 300°F (150°C) for 15-20 minutes until their skins turn black. Just let them cool completely before mashing.

The Power of Pumpkin Puree

This recipe specifically calls for 100% pure canned pumpkin puree, and I want to emphasize that it is important not to confuse it with pumpkin pie filling. Pumpkin puree is simply cooked, mashed pumpkin, while pumpkin pie filling has added sugars and spices, which would drastically alter the taste and texture of my bread. Always double-check the label when you are at the store!

Room Temperature Eggs

I find that using room temperature eggs makes a noticeable difference in my baked goods. When eggs are at room temperature, they emulsify more easily with the other ingredients, creating a smoother, more uniform batter. This leads to a better rise and a more consistent texture in the finished bread. I usually take my eggs out of the fridge about 30 minutes before I plan to bake.

DIY Pumpkin Pie Spice Blend (No Store-Bought? No Problem!)

If I do not have a pre-made pumpkin pie spice blend on hand, I love mixing my own. It is so easy to do and allows me to customize the intensity of each spice. For a classic blend, I use:

• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice

I simply whisk these together in a small bowl, and then I have a fresh batch ready to go for this recipe and any other fall baking I am planning. I often make a larger batch to store in an airtight container for future use, perhaps for other delicious pumpkin bread recipes too.

Pumpkin Banana Bread Recipe

Here is the recipe I know you will love. I have poured my heart into perfecting it, and I am confident it will bring you so much joy.

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
• 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))
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt.
3. In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.
4. Stir in the mashed bananas & pumpkin puree.
5. Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.
6. Pour the batter into the prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. The loaf shouldn’t wobble if you nudge the pan.

Creative Ways to Serve Your Pumpkin Banana Bread

My pumpkin banana bread is fantastic on its own, but I also love to get creative with how I serve it. It is truly versatile for any meal or snack!

Perfect Pairings for Any Time of Day

I find this bread perfect for so many occasions. For breakfast, I love a slice with my morning coffee, perhaps with a little cream cheese spread. As an afternoon pick-me-up, it is wonderful with a warm cup of tea. And for a truly indulgent dessert, I serve it slightly warmed with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Simple Glazes & Toppings

To add an extra touch of sweetness and visual appeal, I sometimes drizzle my loaf with a simple glaze.

• Basic Powdered Sugar Glaze: Whisk together 1 cup powdered sugar, 2-3 tablespoons milk (or dairy-free alternative), and 1/2 teaspoon vanilla extract until smooth. Drizzle over the cooled bread.
• Cream Cheese Glaze: Beat together 4 ounces softened cream cheese, 1/2 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract until smooth and creamy. Spread over the cooled loaf.

Turn it into Pumpkin Banana Bread French Toast!

This is such a fun and decadent idea! I slice my cooled pumpkin banana bread about 1/2 inch thick. Then, I whisk together an egg wash (usually 2 eggs, 1/4 cup milk, and a dash of vanilla and cinnamon). I dip each slice into the egg wash, making sure it is fully coated, then fry it in a lightly buttered pan until golden brown on both sides. I serve it warm with maple syrup, fresh fruit, or a sprinkle of powdered sugar.

Storing & Freezing Your Pumpkin Banana Bread

I always make sure to store my baked goods properly so I can enjoy them for as long as possible. Here are my best tips for keeping your pumpkin banana bread fresh.

Room Temperature Storage

After the loaf has cooled completely, I typically store it at room temperature. I wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will stay wonderfully fresh for about 3-4 days on my countertop.

Refrigeration

If I want it to last a bit longer, or if I have added fresh ingredients like a cream cheese swirl, I will store my pumpkin banana bread in the refrigerator. Wrapped tightly, it will keep well for up to a week.

Freezing for Later

This pumpkin banana bread freezes beautifully, which is perfect for meal prep or if I want to save some for a future craving. I let the loaf cool completely, then I wrap it tightly in plastic wrap, followed by a layer of aluminum foil. For individual slices, I wrap each slice separately before placing them in a freezer-safe bag. It will last in the freezer for up to 3 months. To thaw, I simply unwrap it and let it sit at room temperature for a few hours, or gently warm slices in the microwave.

Frequently Asked Questions About Pumpkin Banana Bread

I often get questions about baking quick breads, and I am happy to share my knowledge to help you achieve perfect results every time!

Why did my pumpkin banana bread split on the top?

I get this question a lot, and I always reassure people that a split on top is usually a sign of a perfectly baked quick bread! It happens when the crust sets before the center of the loaf finishes rising, causing the center to push through and crack the top. It is a characteristic, not a flaw, and means you have a lovely, well-risen bread.

Why is my pumpkin banana bread soggy or gummy?

A soggy or gummy texture can be caused by a few things. Overmixing the batter can develop the gluten too much, leading to a chewy, gummy texture. Too much moisture, perhaps from overly wet pumpkin puree or extra-large bananas, can also contribute. Most commonly, it is a sign of underbaking. Make sure your toothpick comes out clean from the very center of the loaf.

Why did my pumpkin banana bread sink in the middle?

If your loaf sinks, it usually points to underbaking or opening the oven door too early, which causes a sudden temperature drop. Too much leavening agent (baking soda or baking powder) can also cause a rapid rise that then collapses. Make sure your oven temperature is accurate and resist opening the door until at least 40 minutes into baking.

Why is my pumpkin banana bread dry?

A dry loaf is often the result of overbaking. Every oven is a little different, so I always recommend checking for doneness a few minutes before the recipe’s minimum bake time. Too much flour (especially if not measured correctly) or not enough mashed banana or pumpkin puree can also lead to a drier texture.

What size is a medium banana for baking?

For this recipe, I consider a medium banana to be about 7-8 inches long, yielding roughly 1/2 cup of mashed banana. If my bananas are on the smaller side, I might use three to make sure I get enough moisture. If they are very large, two will typically be just right. It is more about the volume of mashed banana than the exact number.

This pumpkin banana bread recipe truly embodies everything I love about baking: comforting flavors, simple steps, and a delicious outcome that brings so much warmth to my home. I hope you feel encouraged and excited to try it in your own kitchen! The combination of sweet banana and spiced pumpkin creates a wonderfully cozy flavor that I know you will adore.

Please, I would love to hear from you! What are your favorite additions to quick breads? Do you have any questions about this recipe? Share your baking adventures and results in the comments below, or tag whatwillcook.com on social media. I am always so happy to connect with you.