There’s something magical about the scent of warm spices wafting through the kitchen on a crisp autumn morning. This Pumpkin Banana Bread is my go-to cozy bake when I want something comforting, moist, and just sweet enough to pair with a hot cup of coffee or tea. It’s the perfect marriage of two beloved classics—banana bread and pumpkin bread—wrapped into one tender, golden loaf.
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Overview of Pumpkin Banana Bread
This recipe is a fall favorite for good reason. It’s a moist, spiced quick bread that combines the natural sweetness of ripe bananas with the earthy richness of pumpkin puree. The result is a loaf that’s tender, flavorful, and perfect for breakfast, brunch, or an afternoon snack.
Why You’ll Love It
- Moist and Flavorful: The combination of bananas and pumpkin keeps the bread incredibly moist.
- Warm Spices: Cinnamon, nutmeg, and ginger add a cozy, aromatic flavor.
- Easy to Make: No mixer required—just a few bowls and a spoon.
- Versatile: Enjoy it plain, with a smear of butter, or topped with a maple glaze.
Taste and Texture
Expect a soft, tender crumb with a hint of sweetness and a warm spice profile. The banana flavor is subtle, allowing the pumpkin and spices to shine.
Health Benefits
Pumpkin is rich in vitamins A and C, while bananas provide potassium and fiber. This bread is a slightly healthier indulgence that still feels like a treat.
Ingredients
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Tools Needed
- Two mixing bowls
- Whisk and spatula
- 9×5-inch loaf pan
- Measuring cups and spoons
Suggested Substitutions and Additions
- Oil: Use melted coconut oil or unsalted butter instead of vegetable oil.
- Flour: Substitute with whole wheat flour for added fiber.
- Add-ins: Fold in ½ cup of chopped nuts, chocolate chips, or dried cranberries for extra texture and flavor.
How to Make Pumpkin Banana Bread
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Pour into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
What to Serve with Pumpkin Banana Bread
- Warm Beverages: Pair with a hot cup of coffee, chai tea, or spiced apple cider.
- Spreads: Enjoy with a pat of butter, cream cheese, or a drizzle of honey.
- Toppings: Top with a maple glaze or a sprinkle of powdered sugar for added sweetness.
Tips for Making It Perfect
- Use Overripe Bananas: They add natural sweetness and moisture.
- Don’t Overmix: Mix just until the ingredients are combined to avoid a dense loaf.
- Check for Doneness: Use a toothpick to test the center of the bread; it should come out clean.
- Cool Completely: Let the bread cool before slicing to maintain its structure.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
General Information Pumpkin Banana Bread
Pumpkin Banana Bread is a delightful fusion of two classic quick breads. It’s especially popular during the fall season when pumpkin-flavored treats are in high demand. This bread is not only delicious but also a great way to use up overripe bananas and canned pumpkin.
Frequently Asked Questions
Q: Can I make this bread gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend.
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely! Just make sure to puree and drain it well to remove excess moisture.
Q: Can I add nuts or chocolate chips?
A: Yes, fold in ½ cup of your choice of add-ins after combining the wet and dry ingredients.
Conclusion: A Cozy Hug in Every Slice
And there you have it—your new favorite fall bake! This Pumpkin Banana Bread brings together the nostalgia of banana bread and the autumn charm of pumpkin spice into one irresistibly moist loaf. Whether you’re sipping your morning coffee or wrapping up a chilly day, a slice of this bread is like a cozy hug from the oven.
If this recipe made your kitchen smell like a dream, here are a few more comforting treats I think you’ll love:
- 🎃 Easy Pumpkin Snickerdoodle Bars – chewy, cinnamon-dusted pumpkin goodness that practically melts in your mouth.
- 🥕 Carrot Raisin Oatmeal Yogurt Cake – wholesome, soft, and spiced just right for breakfast or brunch.
- 🍠 Sweet Potato Bread – rich, moist, and just the right amount of sweet.
- 🌰 Best Moist Pistachio and Date Cake – a surprising blend of textures and flavors that always gets rave reviews.
Craving more seasonal bakes and comfort food? Come hang out with me on Pinterest where I share more mouthwatering recipes daily. And if you bake this bread, tag me—I love seeing your creations!
Happy baking, friend!Happy baking!
Interactive Elements
I’d love to see how your Pumpkin Banana Bread turns out! Share your creations on Pinterest and tag me @poulefrecipe. Your feedback and photos make my day!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 4g |
| Carbohydrates | 35g |
| Sugars | 18g |
| Fat | 10g |
| Saturated Fat | 2g |
| Fiber | 2g |
| Sodium | 200mg |
Irresistibly Moist Pumpkin Banana Bread Recipe (You’ll Want to Bake This Again and Again!)
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
A cozy, moist quick bread bursting with the warm flavors of ripe bananas and pumpkin, spiced with cinnamon, nutmeg, and ginger. Perfect for chilly mornings or a comforting fall snack.
Ingredients
-
1 cup mashed ripe bananas (about 3 medium bananas)
-
1 cup canned pumpkin puree (not pumpkin pie filling)
-
1/2 cup vegetable oil
-
1 cup granulated sugar
-
1/2 cup packed brown sugar
-
3 large eggs
-
1 teaspoon vanilla extract
-
2 1/2 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon ground ginger
Instructions
-
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
-
In a large mixing bowl, whisk together the mashed bananas, pumpkin puree, oil, both sugars, eggs, and vanilla extract until smooth.
-
In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
-
Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
-
Pour the batter into the prepared pan and smooth the top.
-
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
-
Use very ripe bananas for the best sweetness and moisture.
-
You can substitute vegetable oil with melted butter or coconut oil.
-
Optional add-ins: chopped pecans, walnuts, or chocolate chips (about ½ cup).
-
For a glaze, mix powdered sugar with a bit of milk and drizzle over the cooled loaf.
- Prep Time: 10
- Cook Time: 60
- Category: Baked Goods
- Method: Baking
- Cuisine: American
