Pumpkin Banana Bread

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Give your banana bread a revamp this pumpkin season with the simple addition of pumpkin puree, pumpkin spice seasoning, and warm ground cinnamon.

two loaves of pumpkin banana bread on a platter

It’s incredibly moist and loaded with familiar flavors of fall. Keep your pumpkin banana bread simple or get creative with the addition of chopped nuts, chocolate chips and dried fruits. Add a simple cinnamon sugar glaze to make this already scrumptious bread even more special when serving to friends and family.

pumpkin banana bread with a slice cut off

RECIPE TIPS

  • Pumpkin banana bread is deliciously moist and dense. It will beautifully pair with chopped nuts, mini chocolate chips and small bits of fruit (like dates) if you wish to add those into the batter.
  • Feel free to add a simple cinnamon sugar glaze to the top of your pumpkin banana bread with some finely chopped walnuts or pecans once the bread has cooled.   
  • As with most homemade breads, you need to be careful not to over mix the dry and wet ingredients otherwise you could end up with a tough bread. 
  • You’ll find that I make use of vegetable oil in my bread recipes instead of butter. I find that the oil does a great job of providing the right amount of moisture to the bread batter. 

How to Make Pumpkin Banana Bread

  1. Preheat the oven to 350 degrees. Prepare two regular loaf pans or 3 to 4 mini loaf pans with nonstick cooking spray.
  2. Whisk together the dry ingredients: flour, baking soda, cinnamon, pumpkin spice, salt, baking powder, sugar, and brown sugar.
  3. In a mixing bowl, combine the vegetable oil, eggs, pumpkin puree, and banan until blended. Add the dry ingredients and stir just until combined.
  4. Stir in the nuts.
  5. Divide the batter between the prepared baking pans.
  6. Bake for 45 to 60 minutes or until a toothpick inserted in the center returns clean. Cool in the pans for 5 to 10 minutes before removing to continue cooling on a wire rack.

HOW TO STORE PUMPKIN BANANA BREAD

  • Pumpkin banana bread is best stored wrapped tightly in plastic wrap at room temperature or in the refrigerator for 3-4 days. 
  • If chilled, bring it to room temperature before serving. You can also toast slices of your pumpkin banana bread to serve with some delicious compound butter such as maple cinnamon butter!

CAN I FREEZE PUMPKIN BANANA BREAD?

  • Absolutely! You can freeze this bread for up to 1 month which makes it a great recipe to make in advance. Thaw in the refrigerator overnight before serving up the following day. 

CAN I USE A DIFFERENT FLOUR FOR THIS PUMPKIN BANANA BREAD?

  • All-purpose flour is an excellent option when making bread since it’s super sturdy and will hold up any additional ingredients like chopped nuts or fruit (such as dates and raisins) that need to be suspended in the bread instead of sinking to the bottom of the batter. 
  • You’re more than welcome to use a gluten-free flour like King Arthur which is an easy 1:1 ratio substitution although I haven’t tried this in my pumpkin banana bread. 

More Pumpkin Recipes I Know You’ll Love

two loaves of pumpkin banana bread on a platter
3.16 from 13 votes
click the stars to rate!

Pumpkin Banana Bread

This Pumpkin Banana Bread is incredibly moist and loaded with familiar flavors of fall. Makes for a yummy breakfast or light dessert!
2 regular loafs
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients
 

  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1.5 teaspoon ground cinnamon
  • 1.5 teaspoon pumpkin spice seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2/3 cup vegetable oil
  • 3 eggs
  • 1 cup canned pumpkin puree
  • 1 cup mashed ripe banana
  • 1 cup coarsely chopped walnuts or pecans

Instructions

  • Preheat the oven to 350 degrees. Prepare two regular loaf pans or 3 to 4 mini loaf pans with nonstick cooking spray.
  • Whisk together the dry ingredients: flour, baking soda, cinnamon, pumpkin spice, salt, baking powder, sugar, and brown sugar.
  • In a mixing bowl, combine the vegetable oil, eggs, pumpkin puree, and banan until blended. Add the dry ingredients and stir just until combined.
  • Stir in the nuts.
  • Divide the batter between the prepared baking pans.
  • Bake for 45 to 60 minutes or until a toothpick inserted in the center returns clean. Cool in the pans for 5 to 10 minutes before removing to continue cooling on a wire rack.

Notes

This recipe makes 2 regular loafs or 3-4 mini loaves.

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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3.16 from 13 votes (12 ratings without comment)

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3 Comments

  1. What ‘exactly’ is a ‘regular size loaf pan’? (in inches) Thank you.

    Reply
    1. therockstarmommyblog says:

      A 9.5 X 5 pan 🙂

      Reply

  2. 5 stars
    Love this cake…once cooled the top of the cake was sticky not good for gift giving

    Reply