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Pumpkin Banana Bread
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Pumpkin Banana Bread

This Pumpkin Banana Bread combines ripe bananas and pumpkin puree with warm autumn spices to create a moist, flavorful loaf perfect for breakfast, snacks, or dessert. Easy to make and packed with cozy flavors, it’s an ideal seasonal treat.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Autumn, Banana, Bread, Easy, Moist, Pumpkin, Quick, Spiced
Servings: 8 servings

Ingredients

  • 1 cup pumpkin puree (canned or homemade)
  • 2 ripe bananas mashed (about 1 cup)
  • 1/2 cup vegetable oil or melted coconut oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with oil or line it with parchment paper.
  • In a large mixing bowl, combine the pumpkin puree, mashed bananas, vegetable oil, granulated sugar, brown sugar, and eggs. Whisk until smooth and well incorporated. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • Gradually add the dry ingredients into the wet mixture, folding gently with a spatula or wooden spoon. Mix just until combined; do not overmix.
  • Fold in the chopped walnuts or pecans if using.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, cover loosely with foil halfway through.
  • Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Equipment

  • Mixing Bowl
  • Loaf Pan
  • Measuring tools
  • Spatula
  • Whisk
  • Wire Rack

Notes

Use ripe bananas for sweeter bread, avoid overmixing to keep bread tender, and check oven temperature for best results. The recipe is dairy-free but can be made vegan by substituting eggs with flax eggs and using plant-based oil. Customize spices and add-ins as desired. Store wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.