Pumpkin Banana Bread Recipe: Moist, Flavorful, and Perfect for Fall

Pumpkin banana bread is the ultimate comfort bake. It combines the best of two beloved quick breads into one warm, soft, and flavorful loaf. The rich earthiness of pumpkin purée blends perfectly with the natural sweetness of ripe bananas, creating a moist and tender bread that’s ideal for breakfast, dessert, or snacking. Whether you’re baking during fall or just looking for a new twist on banana bread, this recipe is simple, reliable, and packed with flavor.

Why This Combo Works

Banana bread is known for its naturally sweet, moist texture, while pumpkin brings a deep, cozy flavor with hints of autumn spice. Together, they create a loaf that’s incredibly soft with layers of taste in every bite. The pumpkin also adds color, moisture, and subtle warmth, especially when paired with cinnamon, nutmeg, and cloves.

This pumpkin banana bread is a great way to use up leftover canned pumpkin or overripe bananas. It’s freezer-friendly, easy to make in one bowl, and perfect for gifting or sharing.

Ingredients You’ll Need

• 1 cup mashed ripe bananas (about 2 medium)
• 3/4 cup canned pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• 1/3 cup vegetable oil or melted butter
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional)
• Optional add-ins: 1/2 cup chopped walnuts, pecans, or chocolate chips

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easier cleanup and removal.

Step 2: Mix Wet Ingredients
In a large mixing bowl, mash the bananas with a fork until smooth. Add the pumpkin purée, eggs, oil, brown sugar, granulated sugar, and vanilla extract. Whisk until the mixture is well combined and smooth.

Step 3: Add Dry Ingredients
Sift the flour, baking soda, baking powder, salt, and spices directly into the wet mixture. Gently fold the ingredients together using a spatula until just combined. Avoid overmixing to keep the loaf soft and fluffy.

Step 4: Stir in Add-Ins (Optional)
If using chopped nuts or chocolate chips, fold them into the batter at this stage. They’ll add extra texture and richness to the loaf.

Step 5: Pour and Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely tent with foil during the last 10 minutes of baking.

Step 6: Cool and Slice
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing to avoid a gummy texture.

Tips for the Best Pumpkin Banana Bread

• Use very ripe bananas. They add natural sweetness and moisture.
• Don’t overmix. Stir just until the ingredients are combined to keep the crumb tender.
• Make it dairy-free. Use oil instead of butter and skip any dairy-based mix-ins.
• Add crunch. Sprinkle chopped nuts or a cinnamon sugar topping over the batter before baking for a textured top crust.

Flavor Variations

Pumpkin banana bread is incredibly adaptable. Here are a few ways to make it your own:

• Maple Glaze: Drizzle a simple glaze made with powdered sugar and maple syrup over the top after baking.
• Spiced Up: Add ginger, allspice, or cardamom for more depth.
• Mini Loaves or Muffins: Divide batter into mini pans or muffin tins and reduce baking time accordingly.
• Swirl in Cream Cheese: Add a ribbon of sweetened cream cheese through the center for a cheesecake-style twist.

Storage and Freezing

Store leftover pumpkin banana bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week.

To freeze, wrap individual slices or the entire loaf tightly in plastic wrap and place in a freezer-safe bag. It will keep for up to 2 months. Thaw at room temperature or warm in the oven before serving.

Serving Suggestions

This bread is delicious on its own, but you can take it up a notch by:

• Spreading with butter, cream cheese, or nut butter
• Serving warm with a drizzle of honey or maple syrup
• Toasting slices for breakfast with yogurt and fruit
• Pairing with coffee, chai, or a pumpkin spice latte

Final Thoughts

Pumpkin banana bread is the perfect blend of classic and seasonal. It’s moist, spiced just right, and easy enough for beginner bakers to try. Whether you enjoy it warm from the oven or toasted the next day, each bite brings comfort and flavor. Use it as a sweet snack, a festive treat, or a wholesome breakfast that everyone will love. Once you bake this loaf, you’ll want to keep it in rotation all year round.