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    BeeyondCereal » Recipes » Quick Bread Recipes

    Pumpkin Banana Bread

    Modified: Oct 17, 2023 Published: Sep 14, 2022 by Nicole Durham This post may contain affiliate links. Leave a Comment

    Jump to Recipe Pin Recipe
    5 from 1 vote

    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

    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 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!

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🧾 Substitutions
    • 🥣 Recipe Add-Ins
    • 🔪 Instructions for Pumpkin Banana Bread
    • 📖 Pumpkin Banana Muffins
    • 🍴 Recipe Tips
    • 👩🏻‍🍳 Storage
    • 💭 Recipe FAQs
    • ❤️ More Delicious Pumpkin Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 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). Perfect for a seasonal treat like Pumpkin Hand Pies.
    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 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!

    🥘 Ingredients

    ingredients needed to make pumpkin banana bread.

    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.

    dry ingredients in a bowl with a whisk.

    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.

    Dry ingredients for pumpkin banana bread whisked together in a bowl.

    Step 4: In another bowl, add the sugars, oil, and eggs.

    Step 5: Whisk together until blended.

    Pumpkin puree and mashed banana incorporated into the bowl of wet ingredients using a whisk.

    Step 6: Add in the pumpkin puree and mashed bananas.

    pumpkin banana wet mixture in a bowl with a whisk.

    Step 7: Mix until combined.

    dry ingredients in a bowl of pumpkin banana mixture with a whisk.

    Step 8: Fold in the flour mixture.

    pumpkin banana bread batter in a bowl with a whisk.

    Step 9: Stir until no flour streaks remain.

    pumpkin banana bread in a loaf pan.

    Step 10: Pour the batter into your loaf pan.

    baked pumpkin banana bread in a load 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 bread slices on a plate with butter, more in background.

    📖 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

    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.

    Pumpkin banana bread slices with butter on a plate, additional loaf in the background.

    ❤️ More Delicious Pumpkin Recipes

    • a slice of no bake pumpkin cheesecake with more cheesecake in the background.
      No Bake Pumpkin Cheesecake
    • a ball of pumpkin playdough with two cinnamon sticks on top and a can of pumpkin puree to the side.
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    • a slice of Pumpkin Swirl Cheesecake.
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    • Honey Roasted Pumpkin Seeds spilling out of a glass jar.
      Honey Roasted Pumpkin Seeds

    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

    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 $3.69 / Serving $0.37
    Prevent your screen from going dark

    Equipment

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

    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)
    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 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.

    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 Nicole Durham
    Course brunch, Snack
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Hey, I'm Nicole

    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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