Made with pumpkin puree, ripe bananas, and warm spices, this pumpkin banana bread is a perfect treat for fall. Make a large loaf of delicious fall flavors with this quick bread recipe.
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We love banana bread recipes (which is why we have A LOT on this website) but my husband may have just marked this moist pumpkin banana bread as one of his favorites.
This is saying a LOT considering that we have amazing recipes like One Bowl Chocolate Chip Banana Bread, Cinnamon Crumble Banana Bread, and Eggless Banana Bread.
He is a huge fan of pumpkin-flavored anything during the fall months, so this bread is right up his alley. Once made, it didn't last long. Spreading some soft butter on a warm slice is all you need for a seasonal snack.
Don't have any pumpkin puree on hand? Check out my Pumpkin Spice Banana Bread recipe!
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💛 Why You'll Love This Recipe
- Simple ingredients. We use very simple and basic banana bread ingredients for this recipe (including ripe bananas and pumpkin puree). Perfect for a seasonal treat like Pumpkin Hand Pies.
- No fancy baking equipment. Mix everything together with a fork, electric mixer, or whisk, and then pour it into a pan and bake. No need to pile up the dirty dishes.
- One loaf or two. We liked this Pumpkin Banana Bread's nice large loaf, but did you know you could divide the batter and make two loaves instead of one? Well, now you do!
🛒 Ingredients
Leavening Agents- You will need both baking powder and baking soda to make this bread puff up and rise nicely as it bakes.
Pumpkin Pie Spice- Use pumpkin pie spice to give us some warm fall flavors in every slice. Note that we also use pumpkin pie spice in our Pumpkin Spice Snickerdoodles and Easy Pumpkin Cupcakes, so there are plenty of chances to use up your container this season.
Pumpkin Puree- For real pumpkin flavor and a nice orange color you'll want to use pumpkin puree. You can use canned pumpkin puree or homemade but make sure to not use canned pie filling as that is totally different! Save some puree for our Sourdough Pumpkin Roll.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Pumpkin pie spice: Make your own by mixing 5 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, and ¼ teaspoon cloves or allspice. Store leftovers for up to 3 months.
Oils: Canola or vegetable oil work best, but melted butter or coconut oil are great alternatives depending on flavor preference.
Ripe bananas: Use bananas with plenty of brown spots-they're softer, sweeter, and give the bread a stronger banana flavor.
Pumpkin Banana Muffins: You can turn this recipe into muffins by scooping the batter into a lined muffin pan, filling each cup about two-thirds full, and baking at 350°F for 15-20 minutes or until a toothpick comes out clean. This variation makes roughly 24 muffins.
🥣 Recipe Add-Ins
If desired, you can add in up to 1 cup of any of the following:
- White chocolate chips
- Semi-sweet chocolate chips
- Chopped pecans or walnuts
- Dried cranberries
- Grated coconut
You could also drizzle some cream cheese frosting over the top for a little "something extra."
💰 Budget-Friendly Tips
Use overripe bananas. The browner the banana, the better the flavor, and they're often discounted in the grocery store's clearance produce section.
Buy pumpkin puree on sale. Stock up during fall when canned pumpkin is cheapest. It keeps for years and works in multiple recipes like Pumpkin Hand Pies and Pumpkin Spice Snickerdoodles.
Use pantry add-ins. Mix-ins like nuts or chocolate chips are optional; use whatever you already have on hand to avoid extra grocery costs.
🥄 Instructions for Pumpkin Banana Bread
Step 1: Preheat the oven to 350 degrees F and grease the inside of a 9x5 bread loaf pan.
Step 2: Add your flour, baking soda, baking powder, salt, and spices to a large mixing bowl.
Step 3: Whisk together until mixed. Set aside.
Step 4: In another bowl, add the sugars, oil, and eggs.
Step 5: Whisk together until blended.
Step 6: Add in the pumpkin puree and mashed bananas.
Step 7: Mix until combined.
Step 8: Fold in the flour mixture.
Step 9: Stir until no flour streaks remain.
Step 10: Pour the batter into your loaf pan.
Step 11: Bake for 1 hour and 30 minutes or until a toothpick can be inserted and come out clean (or with just a few moist crumbs).
If the top of the loaf is turning browner than you'd like, you can lay a piece of foil over the top. This will keep if from darkening further. I like to add the foil during the last 30-40 minutes.
Step 12: Let the bread cool in the pan for 5 minutes before flipping over and onto a wire rack to cool completely.
Let cool completely. Serve and enjoy.
👩🏻🍳 Expert Tips
One loaf or two? It's up to you!
Option 1: Divide the batter into two 8x4 bread loaf pans and bake for approximately 60 minutes.
Option 2: Alternatively, you can use two 9x5 bread loaf pans and bake for around 45-50 minutes.
Whichever size you choose, check the loaves with a toothpick and adjust the baking time as needed for the perfect result.
❄️ Storage, Freezer & Make Ahead
Storage: Keep your pumpkin banana bread stored in an airtight container at room temperature for 4-5 days. For the freshest flavor and texture, enjoy within the first 3 days.
Freezer: This bread freezes beautifully. Once the loaf has cooled completely, wrap it tightly in aluminum foil and place it in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature before slicing and serving.
Make Ahead: Bake the loaf a day in advance, let it cool fully, and store it tightly wrapped. The flavors deepen overnight, making the next-day loaf even better.
🥗 Side Dishes or Pairing Ideas
Enjoy a slice of Pumpkin Banana Bread with a cup of hot coffee, a pumpkin spice latte, or cold milk. It also pairs wonderfully with yogurt, fresh fruit, or a smear of butter or cream cheese for a cozy fall breakfast.
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- Spiced Vegan Apple Bundt CakeRecipe $4.76 / Serving $0.40
❓ Pumpkin Banana Bread FAQs
No. This recipe uses canned pumpkin puree, but you can use homemade pumpkin puree instead. Do not use pumpkin pie filling because it is not the same. Canned pie filling already has added ingredients, which will completely change the recipe and affect the final results (in a negative way).
If you overmixed your bread batter you will have overworked the gluten in the flour which will result in a tough, dense loaf of bread. Avoid this by only mixing until everything is combined.
You will know that your bread has finished baking when the top is a nice dome, feels hard to the touch (like a crust), and you can insert a toothpick into the center and have it come out dry or with just a few crumbs. The internal temperature should register about 200 degrees F on an instant read thermometer as well.
🍽️ More Recipes You'll Love
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🐝 If you tried this Pumpkin Banana Bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Pumpkin Banana Bread
Ingredients
- 3 cups all-purpose flour - ($0.39)
- 2 teaspoon baking soda - ($0.02)
- ½ teaspoon baking powder - ($0.02)
- 1 teaspoon salt - ($0.01)
- 1 ½ teaspoon pumpkin pie spice - ($0.12)
- 1 cup granulated sugar - ($0.36)
- ½ cup brown sugar - ($0.22)
- ⅔ cup vegetable oil - ($0.47)
- 3 large eggs - ($0.45)
- 1 cup canned pumpkin puree - ($0.88)
- 1 cup mashed ripe bananas, about 2 to 3 bananas - ($0.75)
Instructions
- Preheat. Preheat the oven to 350°F and grease a 9x5 loaf pan.
- Mix Dry. In a bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Mix Wet. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and eggs until combined. Whisk in the pumpkin puree and mashed bananas.
- Combine. Add the dry ingredients to the wet ingredients and fold just until no flour streaks remain.
- Bake. Pour the batter into the prepared pan and bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil during the last 30 to 40 minutes.
- Cool. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
- Bananas. Use ripe bananas for better flavor and easier mashing.
- Pumpkin. Use pumpkin puree only, not pumpkin pie filling.
- Muffins. Fill muffin cups about ⅔ full and bake for 15 to 20 minutes. Makes about 24 muffins.
- Pan Size. Two 8x4 loaf pans bake in about 60 minutes. Two 9x5 pans bake in 45 to 50 minutes.
- Storage. Store at room temperature for 4 to 5 days or freeze for up to 3 months.
Nutritional Information
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