Pumpkin Banana Bread
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When you slice into Pumpkin Banana Bread, the knife slides easily through a tender crumb that smells like cinnamon and nutmeg. Bananas and pumpkin keep it soft and moist, while brown sugar caramelizes the edges for a slight crunch. It’s the kind of bread that disappears before it cools completely.
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I bake this for Thanksgiving morning, Christmas brunch, fall gatherings, and holiday potlucks when I need something easy to serve a crowd. It’s also great for holiday gift boxes or casual weekend breakfasts. Store it at room temperature for 2 to 4 days, refrigerate for up to 5 days, or freeze slices for 2 to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Banana Bread
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making moist pumpkin banana bread is incredibly easy, and the hardest part is waiting for it to cool before you slice into it.
Prep the Oven and Your Pan
Set your oven to 350°F (180°C). Line a 9×5-inch loaf pan with loaf pan parchment liner or lightly grease it with butter or cooking spray so the bread releases easily after baking.
Mix the Wet Ingredients
In a large bowl, mash the bananas until smooth using a fork, potato masher, or potato ricer. Add the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Stir everything together until fully combined and you have a smooth, thick batter.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt using a wire whisk. This makes sure the leavening agents and spices are evenly distributed throughout the flour mixture.
Fold Everything Together
Gradually fold the dry ingredients into the mashed banana mixture using a rubber spatula until just combined. You should still see a few small flour streaks, and that’s okay. Overmixing will make the bread dense and tough, so stop as soon as you don’t see large pockets of flour.
Bake Until Golden
Pour the batter into the prepared loaf pan, smooth the top with your spatula, and bake for 50–60 minutes.
The bread is done when an inserted toothpick into the center comes out clean or with just a few moist crumbs. If the top starts browning too quickly, tent it loosely with aluminum foil to prevent overbrowning.
Cool Completely
Let the bread cool in the pan for 10 minutes, then transfer it to a wire cooling rack to cool completely before slicing. Cutting into warm bread will make it gummy and fall apart, so patience pays off here.
Slice and Serve
Once the bread has cooled completely, use a serrated bread knife to cut it into 1-inch-thick slices. Finally, serve and enjoy your homemade banana pumpkin bread!
Pumpkin banana bread travels well because it’s sturdy enough to handle movement without falling apart. Just let it cool to room temperature, wrap it tightly in plastic wrap or foil to keep it moist. Then, place it in a hard-sided airtight container to protect it from getting squished.
For gifting, I like wrapping the whole loaf in parchment paper tied with twine, or slicing it and arranging pieces in a clear cellophane bag or a sturdy gift box tied with ribbon to make them look more presentable and special.
Ingredients
- 1 cup pumpkin puree
- 3 ripe bananas mashed
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons pumpkin spice mix
- ¼ teaspoon salt
Video
Instructions
- Set your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
- In a large bowl, mash the bananas until smooth. Add the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until fully combined.1 cup pumpkin puree, 3 ripe bananas, ½ cup granulated sugar, ¼ cup brown sugar, 2 large eggs, ⅓ cup vegetable oil, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1½ teaspoons pumpkin spice mix, ¼ teaspoon salt
- Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Pour the batter into the prepared loaf pan, smooth the top, and bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutrition
How to Store Leftovers
Wrap cooled bread tightly in plastic wrap or foil or store it an airtight container at room temperature for 2 to 4 days. I love using this loaf bread container and this isn’t your ordinary loaf bread container, because it has a time recording scale that lets you monitor freshness.
The moisture from the pumpkin and banana keeps the bread incredibly soft, so you don’t need to refrigerate it unless your kitchen is very warm. If your kitchen runs hot, you can refrigerate this bread for up to 5 days.
You can also wrap individual slices in plastic wrap, place them in a freezer-safe bag or container, and freeze for 2 to 3 months. Thaw slices on the counter for about an hour, or toast them straight from frozen for a warm, slightly crispy exterior with a soft center.
What to Serve With Pumpkin Banana Bread
Pumpkin banana bread is perfect with a hot coffee or chai tea for breakfast. I love spreading softened butter or cream cheese on warm slices, and sometimes I’ll drizzle honey or maple syrup on top for extra sweetness.
For a complete breakfast, serve it alongside fresh apple slices, yogurt, or scrambled eggs. The bread also works beautifully as dessert with vanilla ice cream or whipped cream, drizzled with caramel sauce that complements the warm pumpkin spices perfectly. It’s also great toasted with a pat of butter melting into every bite.
More Easy Recipes for You to Try at Home
Check out these other easy recipes perfect for fall baking that I think you’ll love.
