Pumpkin Banana Bread: The Ultimate Fall Treat
Warm, moist, and packed with flavor, this Pumpkin Banana Bread is the perfect fusion of two classic favorites. Whether you’re craving a cozy breakfast, a midday snack, or a comforting dessert, this easy pumpkin bread delivers every time.
Combining the sweetness of ripe bananas with the earthy richness of pumpkin, this recipe is a must-try for fall baking. The warm spices—cinnamon, nutmeg, and cloves—add depth, while a touch of vanilla extract enhances the overall flavor.
Moist Pumpkin Banana Bread – Easy Fall Baking Recipe
Ingredients
Instructions
- Heat the oven to 350°F. Coat a loaf pan with grease and set it aside.
- Combine the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a large bowl. Whisk until well blended.
- Mash two medium bananas in a large bowl using a fork or potato masher until mostly smooth with a few small lumps (about 3/4 cup). Stir in melted butter, eggs, pumpkin purée, both sugars, and vanilla extract, then whisk until fully blended.
- Mix the dry ingredients into the pumpkin-banana mixture. Use a rubber spatula to stir until just combined, with no dry spots. Fold in nuts if using.
- Transfer the batter into the prepared pan and smooth it into an even layer.
- Bake until the bread separates from the pan edges, the surface cracks, and a toothpick inserted in the middle comes out nearly clean with slight crumbs, about 55 to 60 minutes. Cool in the pan for 10 minutes. Flip onto a wire rack and cool fully before slicing.
Nutrition
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Why You’ll Love This Pumpkin Banana Bread
This moist banana bread is a crowd-pleaser for several reasons:
- Perfect Texture – Soft, fluffy, and just the right amount of density.
- Balanced Flavor – Sweet bananas and rich pumpkin blend seamlessly.
- Easy to Make – No complicated steps, just simple mixing and baking.
- Versatile – Enjoy it plain, with butter, or even toasted.
Ingredients You Need
To make this easy pumpkin bread, gather the following:
- All-purpose flour – Forms the base of the batter.
- Ripe bananas – The sweeter, the better.
- Pumpkin purée – Pure pumpkin, not pie filling.
- Warm spices – Cinnamon, nutmeg, ginger, and cloves.
- Sugar – A mix of granulated and brown sugar for depth.
- Eggs – For structure and moisture.
- Butter – Unsalted for better control of flavor.
- Vanilla extract – Enhances sweetness.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Whisk dry ingredients – Flour, spices, baking powder, and salt.
- Mash bananas until smooth with a few small lumps.
- Mix wet ingredients – Butter, eggs, pumpkin, sugars, and vanilla.
- Combine wet and dry – Fold gently to avoid overmixing.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a rack.
Tips for Perfect Pumpkin Banana Bread
- Don’t overmix – A few lumps are fine.
- Use ripe bananas – They’re sweeter and easier to mash.
- Check doneness early – Ovens vary, so test at 50 minutes.
- Add mix-ins – Nuts or chocolate chips for extra texture.
Variations to Try
Switch things up with these easy tweaks:
- Gluten-free – Use a 1:1 gluten-free flour blend.
- Dairy-free – Substitute butter with coconut oil.
- Extra spice – Add a pinch of cardamom or allspice.
- Muffins – Bake in a muffin tin for 20-25 minutes.
Pumpkin Banana Bread FAQs
Yes! Thaw them first and drain excess liquid.
Underbaking or too much moisture can cause this.
Yes, it stays fresh for 2 days at room temperature.
Ready to bake? This Pumpkin Banana Bread is a must-make for fall. Share your creations on Pinterest and explore more recipes in our sitemap.
Can I use pumpkin instead of bananas in baking recipes?
Yes, you can use pumpkin instead of bananas in baking, but keep in mind that bananas are naturally sweeter than pumpkin purée, so the final result may be less sweet. For the best flavor and texture in this recipe, we recommend using both ingredients together.
How can I tell if my pumpkin banana bread is fully baked?
Your pumpkin banana bread is ready when the edges start pulling away from the pan, the top turns a golden brown color, and a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.
How big should a medium banana be for banana bread?
A medium banana usually weighs around four ounces and is about seven to eight inches long.
Why do you need overripe bananas for banana bread?
Overripe bananas are softer, making them easier to mash and mix into the batter. They’re also sweeter because the starches in the fruit have converted into natural sugars, giving the bread a richer flavor.
What happens if I add too many eggs to banana bread?
Adding extra eggs can make the bread overly dense, spongy, and rubbery in texture.
