If you’re searching for a cozy, fragrant baked treat that feels like autumn all year round, let me introduce you to Pumpkin Banana Bread. Imagine the flavor of classic banana bread fused with rich pumpkin and warm spices—each slice is perfectly moist and has the kind of aroma that’ll bring everyone to your kitchen. It’s a trusty favorite for breakfast, snack time, and impromptu coffee breaks, and I promise it’s anything but ordinary.

Pumpkin Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of everyday ingredients to create something absolutely irresistible. Each one plays a starring role, whether adding structure, height, flavor, or that lovely orange hue. Here’s what you’ll need—and why you shouldn’t skip a single one!

Mashed ripe bananas: Use bananas with brown freckles for natural sweetness and extra moisture.
Pumpkin puree: Gives the bread its beautiful color and a subtle earthy richness that’s pure comfort.
Vegetable oil: Ensures every bite is tender and stays moist, even days later.
Large eggs: Help bind everything together and give the bread its fluffy crumb.
Granulated sugar: Balances out the pumpkin’s earthiness and bananas’ tang.
Brown sugar: Adds a little molasses undertone for depth of flavor.
Vanilla extract: Makes the kitchen smell like a dream while rounding out the spices.
All-purpose flour: The essential base for structure and lightness.
Baking soda and baking powder: Give your bread just the right amount of lift.
Salt: Brings out all the sweet and spicy notes for balance in every bite.
Ground cinnamon, nutmeg, and cloves: These three team up to deliver warm fall flavor in every slice.
Chopped walnuts or chocolate chips (optional): Fold these in for a little crunch or melty chocolate pockets—it’s your bread, your rules!

How to Make Pumpkin Banana Bread

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to guarantee your Pumpkin Banana Bread pops out easily once it’s done. It’s a little prep that saves a lot of heartbreak later.

Step 2: Mix the Wet Ingredients

Grab a large mixing bowl and whisk together your mashed bananas, pumpkin puree, vegetable oil, eggs, granulated and brown sugars, and vanilla extract. You’re aiming for a silky-smooth, golden mixture that’s just begging to be baked.

Step 3: Combine the Dry Ingredients

In a separate medium bowl, swirl together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step means every bit of spice gets evenly distributed—no surprise spice bombs later!

Step 4: Marry Wet and Dry

Gradually add the dry ingredients to the bowl of wet ingredients. Stir everything together gently until just combined. The secret to a perfectly tender Pumpkin Banana Bread is not overmixing right here.

Step 5: Add Mix-Ins

If you’re in the mood for a little something extra—think crunchy walnuts or melty chocolate chips—now is the time to fold them in. This is what takes your loaf from delicious to unforgettable.

Step 6: Pour and Smooth

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Don’t be afraid to be generous with the batter (it rises beautifully) but make sure the surface is level for even baking.

Step 7: Bake to Perfection

Slide your pan into the oven and bake for 55–65 minutes. You’ll know it’s done when a toothpick in the center comes out clean or with just a few moist crumbs. The hardest part? Letting it cool. Leave it in the pan for about 10 minutes, then transfer to a wire rack for a complete cool-down before slicing.

How to Serve Pumpkin Banana Bread

Garnishes

Give your Pumpkin Banana Bread an extra special touch by dusting the top with powdered sugar, drizzling with maple glaze, or sprinkling on a few toasted walnut pieces. For a gorgeous presentation, a thin pat of softened butter melting into a warm slice is always a winner.

Side Dishes

While a slice of this bread could easily steal the show, pair it with a spoonful of creamy Greek yogurt, a handful of fresh berries, or your favorite mug of hot coffee or chai for a satisfying breakfast or afternoon pick-me-up.

Creative Ways to Present

Consider slicing the loaf into thick pieces and toasting them lightly for extra crunch, or cutting the bread into cubes to use as a festive base for a breakfast parfait. For brunch gatherings, try serving mini loaves or muffins for a fun, shareable twist on classic Pumpkin Banana Bread.

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Banana Bread moist and fresh, store any leftovers in an airtight container at room temperature for up to three days. After that, pop it in the fridge to enjoy for up to a week—if it lasts that long!

Freezing

Pumpkin Banana Bread freezes beautifully. Once completely cool, wrap slices or the whole loaf tightly in plastic wrap and then foil. Store in the freezer for up to three months. For grab-and-go breakfasts, freeze individual slices and thaw as needed.

Reheating

Warm slices perk up best in a toaster oven or microwave. Try about 15 seconds in the microwave, or a quick toast to bring back that just-baked magic. A little smear of butter or cream cheese makes it taste freshly made every single time.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast and mash your pumpkin until smooth—make sure it’s not too watery, since extra moisture can make your bread dense. Homemade pumpkin puree brings an earthy sweetness that’s totally worth the extra step if you’re up for it.

Do I have to use nuts or chocolate chips?

Not at all! The nuts and chocolate chips are entirely optional. If you’re stumped, baked Pumpkin Banana Bread is wonderful on its own, but these mix-ins add lovely texture and flavor surprises in every bite.

Can I make this recipe vegan?

You can! Substitute the eggs with flax eggs, use a dairy-free yogurt if adding the extra moisture, and double-check your chocolate chips for dairy-free labeling. The bread stays incredibly tender and flavorful with these swaps.

Why did my bread sink in the middle?

A sunken loaf is often the result of either overmixing the batter or underbaking the bread. Make sure to mix just until the wet and dry ingredients are combined, and always check doneness with a toothpick before pulling it from the oven.

Can I make muffins with this Pumpkin Banana Bread batter?

Definitely! Scoop the batter into greased or paper-lined muffin pans and bake at 350°F for 18 to 22 minutes. Keep an eye out for golden tops and the toothpick test for doneness—mini Pumpkin Banana Bread muffins are a crowd-pleaser.

Final Thoughts

Nothing lifts the mood like a fresh loaf of Pumpkin Banana Bread cooling on the counter, ready to be shared (or devoured all by yourself). Grab your ripe bananas and pumpkin puree—it’s time to treat yourself and everyone you love to the ultimate cozy bake. Trust me, one slice won’t be enough!

Pumpkin Banana Bread Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

Enjoy the warm flavors of fall with this delicious Pumpkin Banana Bread. Moist and flavorful, this easy-to-make bread is perfect for breakfast or as a snack. The combination of ripe bananas and pumpkin creates a tender loaf with just the right amount of sweetness.

Ingredients

Scale

Wet Ingredients:

1 cup mashed ripe bananas (about 2 medium)
1 cup pumpkin puree
½ cup vegetable oil
2 large eggs
¾ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla extract

Dry Ingredients:

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

½ cup chopped walnuts or chocolate chips (optional)

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Instructions

Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix Wet Ingredients: In a large bowl, whisk together bananas, pumpkin puree, oil, eggs, sugars, and vanilla until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture, stirring just until combined. Fold in nuts or chocolate chips if using.
Bake: Pour batter into the prepared loaf pan, smooth the top, and bake for 55–65 minutes until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.