Pumpkin Banana Bread is a cozy treat that combines the natural sweetness of ripe bananas with the warm, earthy flavor of pumpkin. It’s soft, moist, and has just the right amount of spice to make you think of crisp fall days and comfy sweaters. This bread feels like a little hug you can eat for breakfast, snack, or even dessert.
I love this recipe because it’s a great way to use up bananas that are starting to get too ripe and add in some pumpkin for extra moisture and flavor. The mix of pumpkin and banana makes it naturally sweet, so you don’t need a ton of sugar. Plus, it’s simple to throw together — perfect for when you want something homemade without too much fuss.
My favorite way to enjoy this bread is warmed up with a little pat of butter or cream cheese on top. It’s great with a cup of coffee or tea, especially on a slow weekend morning. This bread often brings back memories of chilly afternoons baking in the kitchen and sharing a slice with family. Honestly, once you try it, it might just become your go-to comfort bread too!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience, but fresh pumpkin puree works well too. If you don’t have pumpkin, sweet potato puree can be a tasty substitute.
Bananas: Make sure your bananas are very ripe for the best natural sweetness and moisture. Overripe bananas with brown spots are perfect here.
Oil or Butter: Vegetable oil keeps the bread moist, but melted butter adds richer flavor. I usually go with butter when I want a more buttery taste.
Spices: Cinnamon and nutmeg are must-haves. Cloves or allspice add warmth but are optional. Feel free to adjust them to your liking.
How Can I Prevent the Bread from Getting Dry?
Moisture is key in pumpkin banana bread. Here’s what I recommend:
- Use ripe bananas and pumpkin puree as they add natural moisture.
- Don’t overmix the batter; fold ingredients gently to keep the texture tender.
- Check the bread with a toothpick starting at 60 minutes to avoid overbaking.
- Let the bread cool in the pan for 15 minutes to keep it from breaking apart but then move it to a cooling rack to prevent sogginess.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for this bread and helps it bake evenly.
- Mixing bowls – one for wet ingredients, one for dry, to keep things tidy and easy to combine.
- Wooden spoon or rubber spatula – great for folding the batter gently without overmixing.
- Measuring cups and spoons – to get your ingredients just right for the best texture and flavor.
- Toothpick or cake tester – to check if your bread is baked through before taking it out of the oven.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a pleasant crunch and nutty flavor that pairs well with pumpkin and banana.
- Stir in chocolate chips for a sweet surprise in every bite—perfect if you want a little extra indulgence.
- Swap pumpkin puree for sweet potato puree for a slightly sweeter and earthier twist.
- Mix in dried cranberries or raisins to add chewy bursts of tartness that brighten the bread’s flavor.
How to Make Pumpkin Banana Bread
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil or melted butter
- 3/4 cup granulated sugar
- 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 or allspice (optional)
- 1 teaspoon vanilla extract
- Butter, for serving (optional)
How Much Time Will You Need?
This bread takes about 15 minutes of prep time and about 60 to 70 minutes to bake. After baking, let it cool for around 15 minutes before slicing, so the bread sets perfectly.
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to stop the bread from sticking.
2. Mix the Wet Ingredients:
In a large bowl, blend pumpkin puree, mashed bananas, oil (or melted butter), sugar, eggs, and vanilla extract. Stir until everything is smooth and mixed together well.
3. Combine the Dry Ingredients:
In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves or allspice (if using). This helps spread out the spices evenly.
4. Mix Wet and Dry:
Slowly add the dry ingredients to the wet ones. Fold them together gently with a spatula until just combined. Avoid stirring too much so your bread stays soft and tender.
5. Bake the Bread:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake in the oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
6. Cool and Serve:
Let the bread cool in the pan for about 15 minutes. Then take it out and place it on a wire rack to cool all the way through. Serve warm or at room temperature, and if you like, add a bit of butter on top.
Can I Use Frozen Pumpkin Puree for This Bread?
Yes, frozen pumpkin puree works great! Just make sure to thaw it completely and drain any excess liquid before using to avoid a soggy batter.
Can I Substitute the All-Purpose Flour?
You can use whole wheat flour for a nuttier flavor and more fiber, but the bread may be denser. For a gluten-free option, try a gluten-free baking blend, but expect some texture differences.
How Should I Store Leftover Pumpkin Banana Bread?
Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze slices for up to 3 months.
Can I Add Nuts or Chocolate Chips?
Absolutely! Fold in 1/2 to 1 cup of chopped nuts or chocolate chips to the batter for added texture and flavor before baking.
