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.
Recipe: $3.69 | Per Serving: $0.37 | Servings: 10 slices
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 This Recipe Works
- 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 recipe'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
Ingredient Notes:
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.
Sugars- You will need granulated and brown sugar to make this bread taste sweet and fabulous.
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!
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
Pumpkin pie spice. You can DIY your own pumpkin pie spice by mixing together 1 tablespoon plus 1 teaspoon of ground cinnamon (or 5 teaspoons) along with 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, and ¼ teaspoon of ground cloves or allspice. Mix together and then use as much as directed. Save the rest for future recipes for up to 3 months.
Oils. Using canola or vegetable oil is the way I like to go, but you could also use softened/melted butter or coconut oil, depending on your preference.
Ripe bananas. Make sure to use ripe bananas for this recipe. This means that the more brown spots that are on your bananas- the better. Riper bananas are easier to mash, sweeter to taste, and have a lot more banana flavor as well.
🥣 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."
🔪 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.
📖 Pumpkin Banana Muffins
- Scoop into muffin pan, filling each one about ⅔rd of the way full.
- Bake for 15-20 minutes or until a toothpick can be inserted and come out clean.
- You will make about 24 muffins.
🍴 Recipe 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
Room temp. This loaf can be kept stored in an airtight container at room temperature for up to 4 or 5 days. For the best tasting results, I recommend eating within 3 days as that is when it is freshest.
Freezer. Yes, this bread can be frozen. To do this, bake and cool as directed. Wrap the loaf in aluminum foil before placing into an airtight container or gallon sized Ziploc baggie. Freeze for up to 3 months, before thawing and eating.
💭 Recipe 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 Delicious Pumpkin Recipes
If you tried this Pumpkin Banana Bread, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would 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 banana (2-3 bananas) ($0.75)
Instructions
- Preheat the oven to 350 degrees F and grease the inside of a 9x5 bread loaf pan.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until mixed.
- In another bowl, whisk together the sugars, oil, and eggs until combined.
- Add in the pumpkin puree and mashed bananas.
- Fold in the flour mixture until no flour streaks remain.
- Pour the batter into your loaf pan.
- 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.
- 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.
Notes
- Ripe Bananas. Use ripe bananas for better flavor and easier mashing.
- Muffins. Scoop batter into muffin pan, filling each about ⅔ full. Bake for 15-20 minutes or until toothpick comes out clean. Makes about 24 muffins.
- Baking Time Adjustment. Adjust baking time based on loaf pan size. Use (2) 8x4 pans for about 60 minutes or (2) 9x5 pans for 45-50 minutes. Check with toothpick and adjust as needed.
- Pumpkin Puree. Use canned pumpkin puree, not pumpkin pie filling.
- Storage. Store pumpkin banana bread in airtight container at room temperature for up to 4-5 days or freeze for up to 3 months.
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