I know banana bread has already had its day. But have you ever thrown pumpkin puree in the mix? Otherwise, you are about to make a huge jump in your quick-bread skills in a most palatable manner.
This pumpkin banana bread is a combination of two favorite warm and springy comforts the sweet sticky banana bread and the spicy you-know-it-s-fall banana bread. The result? A loaf so delicious you will always find an excuse to over ripen bananas once a week.
And you need not fret, it is newbie-friendly. No expensive gadgets, no higher education in food necessary. Only a bowl, a spoon and possibly some time as it bakes (the most difficult part).
Why You’ll Love Pumpkin Banana Bread
First things first, this bread isn’t just a fall treat. Sure, pumpkin usually screams October, but IMO, pumpkin banana bread works year-round. Here’s why you’ll want it on repeat:
- Super moist and tender – Bananas and pumpkin together create a dreamy texture.
- Full of flavor – Pumpkin pie spice + bananas = the duo you never knew belonged together.
- Versatile – Eat it for breakfast, snack, dessert, or honestly, dinner (no judgment).
- Keeps well – This loaf stays soft for days and freezes like a champ.
Plus, it’s one of those recipes that looks impressive when you serve it, but secretly takes almost no effort. (Don’t worry, your secret’s safe with me.)
The Flavor Combo That Just Works
Ever wonder why pumpkin and banana pair so well? Here’s the deal:
- Bananas bring natural sweetness. They mellow out pumpkin’s earthy flavor, so the loaf never tastes bland.
- Pumpkin adds richness. It keeps the bread dense-but-soft, almost like a cake.
- Spices tie it all together. Cinnamon and pumpkin pie spice give it that cozy, warm kick.
Honestly, it’s like the ultimate mash-up: banana bread meets pumpkin pie, and they live happily ever after in loaf form.
Pumpkin Banana Bread vs. Classic Banana Bread
Let’s compare, because I know you’re wondering if this loaf is worth straying from the classic.
- Classic Banana Bread → Sweet, simple, banana-forward, and usually lighter on spice.
- Pumpkin Banana Bread → More depth of flavor, extra moisture, and those fall spices that make your kitchen smell like heaven.
If banana bread is your reliable old friend, pumpkin banana bread is that fun cousin who shows up with good vibes and better snacks.
Tips for the Best Pumpkin Banana Bread
Alright, let’s talk secrets. Here are some tried-and-true tips to make sure your loaf turns out bakery-worthy every time.
Use Overripe Bananas
The spottier, the better. They mash easily and add more sweetness. Green bananas = bland bread. Trust me, it’s worth the wait.
Don’t Skip the Spices
Pumpkin without spice is just… orange mush. Add pumpkin pie spice and cinnamon to wake up the flavors.
Watch the Bake Time
Every oven is a little different. Start checking at 50 minutes. If a toothpick comes out clean and the top doesn’t jiggle, you’re golden.
Let It Rest
This is the hardest part, I know. But giving the loaf at least 15–20 minutes to cool keeps it from crumbling when you slice.
Delicious Variations to Try
Want to jazz it up? This bread is super adaptable.
- Add chocolate chips – Because when has chocolate ever made anything worse?
- Top with streusel – Mix butter, sugar, and flour for a crunchy topping.
- Swap nuts – Walnuts add crunch, but pecans or even pumpkin seeds (pepitas) are awesome too.
- Make it healthier – Sub part of the flour with whole wheat or use coconut sugar for a natural twist.
Basically, this recipe is your blank canvas—get creative.
Storage & Freezing Tips
One of the best parts about this pumpkin banana bread recipe? It actually keeps well.
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: Wrap tightly and keep for up to a week (if it lasts that long).
- Freezer: Slice, wrap, and freeze for up to 2 months. Just thaw in the fridge overnight, and you’re back in business.
Pro tip: Freeze individual slices so you can grab one whenever the craving hits. Breakfast in seconds.
Pumpkin Banana Bread Full Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice*
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium bananas, mashed (about 1 cup)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup chopped walnuts (optional)
If you don’t have pumpkin pie spice: use 1½ teaspoons cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon nutmeg.
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, whisk together the oil, sugar, brown sugar, eggs, and vanilla extract until smooth and lump-free.
- Stir in the mashed bananas and pumpkin puree until combined.
- Gently fold the dry ingredients into the wet mixture using a wooden spoon or spatula. Be careful not to overmix.
- If using, stir in the chopped walnuts.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the loaf feels firm to the touch.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Storage Tips
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps for up to 1 week.
- Freezer: Wrap tightly in foil or plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge.
Nutritional Breakdown (Per Slice, based on 12 slices)
- Calories: ~265
- Carbohydrates: 37g
- Protein: 3.5g
- Fat: 12g
- Saturated Fat: 2g
- Sugar: 18g
- Fiber: 2g
- Cholesterol: 35mg
- Sodium: 190mg
👉 FYI: Adding walnuts will bump up the fat, protein, and calorie count slightly (thanks, healthy fats!).
Why This Recipe Works
I’ve baked enough banana bread loaves to fill a bakery shelf, and here’s why this pumpkin twist wins every time:
- Moisture overload – Bananas + pumpkin = no dry crumbs in sight.
- Balanced sweetness – It’s sweet but not sugar-bomb sweet. Perfect with coffee or tea.
- Crowd-pleaser factor – Everyone loves it. I’ve taken this to potlucks, holidays, and even as “thank you” gifts, and the loaf never survives more than a day.
It’s basically impossible to mess up. Even if you’re new to baking, you’ll come out looking like you know what you’re doing.
FAQ – Pumpkin Banana Bread Edition
Can I use fresh pumpkin instead of canned?
Yes, but honestly… canned pumpkin is way easier and gives consistent results. Fresh pumpkin can be watery, so if you use it, make sure to drain it well.
Can I make muffins instead of a loaf?
Totally! Just divide the batter into a muffin tin and bake for about 20–25 minutes. Same great flavor, but in portable form.
Can I reduce the sugar?
Yep. You can cut the sugar by ¼ cup without affecting texture too much. Bananas already add natural sweetness.
Do I have to add nuts?
Nope. Nuts are optional. If you’re not a fan, leave them out or replace with chocolate chips.
What’s the best way to eat it?
Honestly? Warmed up with a little butter. Or toasted with cream cheese. Or just straight from the pan while standing in the kitchen. (Been there, done that.)
Final Thoughts – Why You Need to Try This Recipe
If you’re stuck between banana bread and pumpkin bread, this recipe lets you have both—without the hassle of baking two loaves. Pumpkin banana bread is moist, flavorful, and ridiculously easy to make.
It’s the kind of bake that makes your kitchen smell like a hug, tastes amazing any time of day, and freezes well for when you need an instant pick-me-up.
So next time your bananas start to brown, don’t groan—grab a can of pumpkin and make this loaf. Trust me, you’ll never look at plain banana bread the same way again. 🙂
