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    Home » Recipes » Quick Bread Recipes

    Published: Sep 14, 2022 Modified: Apr 2, 2023 by Nicole This post may contain affiliate links.

    Pumpkin Banana Bread

    Jump to Recipe Print Recipe
    promotional graphic for Pumpkin Banana Bread

    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.

    sliced pumpkin banana bread on a wire rack

    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 one of his favorites.

    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!

    Why This Recipe Works

    1. Simple ingredients. We use very simple and basic banana bread ingredients for this recipe (including ripe bananas and pumpkin puree).
    2. 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 get pile up the dirty dishes.
    3. 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!
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🧾 Substitutions
    • 📖 Variations
    • 🍴 Recipe Tips
    • 🥣 Recipe Add-Ins
    • 👩🏻‍🍳 Storage
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    ingredients needed to make pumpkin banana bread

    🥘 Ingredients

    All-purpose Flour- This is the structural base of the recipe.

    Leavening Agents- You will need both baking powder and baking soda to make this bread puff up and rise nicely as it bakes.

    Salt- Salt is a natural flavor enhancer, and by adding it to this recipe, it will work hard to make sure that the other flavors in the recipe taste even better.

    Pumpkin Pie Spice- Use pumpkin pie spice to give us some warm fall flavors in every slice.

    Sugars- You will need granulated and brown sugar to make this bread taste sweet and fabulous.

    Vegetable Oil- Adding in vegetable oil will give our bread the necessary fats it needs to remain moist.

    Eggs- Use eggs as a binding agent to help hold the loaf together.

    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!

    Ripe Bananas- What would a banana bread be without bananas? You're going to want some ripe spotted bananas for this recipe.

    For specific quantities, see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Measuring Cups
    • Measuring Spoons
    • Bread loaf pan
    • Mixing Bowls
    • Whisk

    🔪 Instructions

    Check out how to make pumpkin banana bread with these simple step-by-step instructions:

    Preheat the oven to 350 degrees F and grease the inside of a 9x5 bread loaf pan.

    dry ingredients in a bowl with a whisk

    Add your flour, baking soda, baking powder, salt, and spices to a large mixing bowl.

    whisked dry ingredients needed for pumpkin banana bread in a bowl with a whisk

    Whisk together until mixed.

    wet ingredients needed for pumpkin banana bread in a bowl with a whisk

    In another bowl, add the sugars, oil, and eggs.

    whisked wet ingredients in a glass mixing bowl with a whisk

    Whisk together until blended.

    pumpkin puree and mashed banana added to bowl of wet ingredients in a bowl with a whisk

    Add in the pumpkin puree and mashed bananas.

    pumpkin banana wet mixture in a bowl with a whisk

    Mix until combined.

    dry ingdredients in a bowl of pumpkin banana mixture with a whisk

    Fold in the flour mixture.

    pumpkin banana bread batter in a bowl with a whisk

    Stir until no flour streaks remain.

    pumpkin banana bread in a loaf pan

    Pour the batter into your loaf pan.

    baked pumpkin banana bread in a load 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 bead cool in the pan for 5 minutes before flipping over and onto a wire rack to cool completely.

    Let cool completely. Serve and enjoy.

    sliced pumpkin banana bread on a plate with butter and more bread in background

    🧾 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.

    📖 Variations

    Want 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

    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.

    One loaf or two?

    You can divide the batter into (2) 8x4 bread loaf pans and bake for about 60 minutes, or you can bake in (2) 9x5 bread loaf pans for roughly 45-50 minutes. Check on the loaves with a toothpick and adjust the bake time as needed.

    🥣 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."

    👩🏻‍🍳 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.

    💭 FAQs

    Can I use pumpkin pie filling?

    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).

    Why is my pumpkin banana bread tough?

    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.

    How do you know when a pumpkin loaf is done?

    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.

    upclose view of sliced pumpkin banana bread on a plate with butter and more bread loaf in background

    More great pumpkin recipes to check out soon

    • No Bake Pumpkin Cheesecake
    • Pumpkin Spice Snickerdoodles
    • Pumpkin Hand Pies
    • Pumpkin Brioche French Toast
    • Pumpkin Patch Cupcakes

    📖 Recipe

    two slices of pumpkin banana bread on a plate topped with butter pads
    Print Recipe
    5 from 1 vote

    Pumpkin Banana Bread

    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.
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Servings: 10 slices
    Calories: 435kcal
    Cost Recipe $3.76 / Serving $0.38
    Prevent your screen from going dark

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Bread loaf pan
    • Mixing Bowls
    • Whisk

    Ingredients

    • 3 cups All-purpose Flour ($0.24)
    • 2 teaspoon Baking Soda ($0.02)
    • ½ teaspoon Baking Powder ($0.04)
    • 1 teaspoon Salt ($0.10)
    • 1 ½ teaspoon Pumpkin Pie Spice ($0.15)
    • 1 cup Granulated Sugar ($0.22)
    • ½ cup Brown Sugar ($0.18)
    • ⅔ cup Vegetable Oil ($0.32)
    • 3 large Eggs ($0.24)
    • 1 cup Canned Pumpkin Puree ($1.50)
    • 1 cup Mashed Ripe Banana ($0.75)
    US Customary - Metric

    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 spices 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 bead 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

     Variations

    • 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

    • 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.
    • 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.
    • You can divide the batter into (2) 8x4 bread loaf pans and bake for about 60 minutes, or you can bake in (2) 9x5 bread loaf pans for roughly 45-50 minutes. Check on the loaves with a toothpick and adjust the bake time as needed.
    • 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).

    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."

    Storage

    • 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.
    • 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.

    Nutritional Information

    Serving: 1slice | Calories: 435kcal | Carbohydrates: 67g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 500mg | Potassium: 209mg | Fiber: 2g | Sugar: 34g | Vitamin A: 3909IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg
    Author NicoleDurham
    Course brunch, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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