If you love the cozy, comforting flavors of autumn, you are going to fall head over heels for this Pumpkin Banana Bread Recipe. Combining luscious pumpkin puree with naturally sweet ripe bananas, this bread is a warm hug in loaf form. The medley of spices perfectly complements the dense, moist crumb, creating a bread that’s ideal for breakfast, a snack, or even a comforting dessert. Whether you’re a seasoned baker or trying your hand at quick breads for the first time, this Pumpkin Banana Bread Recipe is approachable and irresistibly delicious, capturing that perfect blend of fall warmth and tropical sweetness.
Ingredients You’ll Need
Gathering the right ingredients is key to making your Pumpkin Banana Bread Recipe shine. Each one plays an essential role, contributing moisture, sweetness, spice, or structure to your loaf. These simple pantry staples come together to create complex, inviting flavors and a tender, moist texture you’ll want to savor bite after bite.
- 1 cup pumpkin puree: The star of autumn flavors, adds moisture and a beautiful orange hue.
- 2 ripe bananas, mashed (about 1 cup): Natural sweetness and extra moisture for a soft crumb.
- 1/2 cup granulated sugar: Provides balanced sweetness without overpowering.
- 1/2 cup brown sugar, packed: Adds caramel notes and enhances the bread’s moistness.
- 1/2 cup vegetable oil: Keeps the bread tender and moist without heaviness.
- 2 large eggs: Binds ingredients and adds richness.
- 1 teaspoon vanilla extract: Deepens flavor with a sweet, aromatic touch.
- 1 3/4 cups all-purpose flour: Provides structure and lightness to your loaf.
- 1 teaspoon baking soda: Helps the bread rise beautifully.
- 1/2 teaspoon baking powder: Works alongside soda for perfect lift.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor.
- 1 teaspoon ground cinnamon: Classic warm spice for that cozy feeling.
- 1/2 teaspoon ground nutmeg: Adds a subtle hint of nuttiness.
- 1/4 teaspoon ground ginger: Provides a gentle spicy kick.
- 1/4 teaspoon ground cloves: A tiny pinch for complexity and depth.
- Optional: 1/2 cup chopped walnuts or chocolate chips: For extra texture and indulgence.
How to Make Pumpkin Banana Bread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well so your bread comes out effortlessly after baking. This simple preparation ensures your loaf bakes evenly and releases easily for perfect slices.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until the mixture is smooth and well combined. This blend of wet ingredients creates the foundation of your bread’s tender texture and sweet, moist flavor.
Step 3: Whisk the Dry Ingredients
Take another bowl and whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This step infuses the bread with those irresistible spiced notes and ensures the leavening agents are evenly distributed for a consistent rise.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated. Avoid overmixing to keep your bread light and tender. If you want a little extra crunch or a touch of chocolatey indulgence, fold in chopped walnuts or chocolate chips now.
Step 5: Bake It Up
Pour the batter into your greased pan, smoothing out the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The smell filling your kitchen at this point is pure pumpkin banana magic!
Step 6: Cool Before Slicing
Let the bread cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing. This resting time helps the flavors develop fully and prevents the bread from crumbling when cut.
How to Serve Pumpkin Banana Bread Recipe
Garnishes
A simple dusting of powdered sugar adds just the right touch of sweetness and elegance. If you’re feeling indulgent, spread some creamy butter, honey, or cream cheese on warm slices to elevate every bite with lusciousness.
Side Dishes
This bread pairs beautifully with a steaming cup of coffee, a chai latte, or your favorite tea. For breakfast, try it alongside fresh fruit or a dollop of Greek yogurt for a well-rounded, satisfying start to your day.
Creative Ways to Present
Turn your Pumpkin Banana Bread Recipe into a delightful dessert by serving it with vanilla ice cream and a drizzle of caramel sauce. Or, slice and toast it lightly for a crunchy exterior that contrasts beautifully with the moist inside. You could even make decadent bread pudding or French toast using leftovers for a fabulous twist.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bread tightly in plastic wrap or store in an airtight container to maintain freshness. Kept at room temperature, it stays moist and flavorful for up to three days—a tempting treat ready whenever you need a snack.
Freezing
This Pumpkin Banana Bread Recipe freezes wonderfully. Wrap the whole loaf or individual slices in plastic wrap, then place them in a freezer-safe bag. Frozen bread stays fresh for up to three months, so you can enjoy a slice of autumn goodness anytime.
Reheating
Thaw frozen slices at room temperature or gently warm them in a toaster oven or microwave for a few seconds. Reheating brings back that fresh-baked warmth and enhances the aroma of spices, making each bite feel just baked.
FAQs
Can I use canned pumpkin for the puree?
Absolutely! Canned pumpkin puree is a perfect match for this recipe and ensures consistent moisture and flavor. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
What if I don’t have all the spices listed?
You can easily adjust the spice mix based on what you have. Cinnamon is the most important for that pumpkin bread vibe. Nutmeg, ginger, and cloves add depth but can be reduced or left out if needed without ruining the bread.
Can I substitute the vegetable oil?
Yes, you can swap vegetable oil for melted coconut oil, canola oil, or even light olive oil. Just make sure it’s a mild-flavored oil so the spices and pumpkin shine through beautifully.
How ripe should the bananas be?
Use bananas that are very ripe, with plenty of brown spots. The riper they are, the sweeter and more flavorful they will be, which enhances the overall taste and moisture of the bread.
Is this recipe gluten-free friendly?
This particular Pumpkin Banana Bread Recipe uses all-purpose flour, which contains gluten. To make it gluten-free, try substituting a gluten-free flour blend designed for baking, but be aware that texture changes slightly with these swaps.
Final Thoughts
There is something truly wonderful about the comforting flavors and moist texture of this Pumpkin Banana Bread Recipe. It’s a perfect way to bring a little joy and warmth into your kitchen any day of the year. I encourage you to try making it soon—you’ll be rewarded with slices of pure happiness, ideal for sharing with friends and family or savoring all to yourself.
Print
Pumpkin Banana Bread Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 servings (1 loaf) 1x
- Diet: Vegetarian
Description
This Pumpkin Banana Bread is a moist and flavorful loaf combining the natural sweetness of ripe bananas with autumnal pumpkin puree and warm spices. Perfect for breakfast or a cozy snack, this bread offers a delicious twist on traditional banana bread with the addition of seasonal pumpkin and optional walnuts or chocolate chips for extra texture and taste.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 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 ginger
- 1/4 teaspoon ground cloves
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the pumpkin puree, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until the mixture is smooth and fully incorporated.
- Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening agents.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, gently folding until just combined to avoid overmixing. If using, fold in the chopped walnuts or chocolate chips at this stage.
- Fill the pan and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For best results, use ripe bananas with brown spots to maximize sweetness and moisture.
- You can substitute vegetable oil with melted coconut oil or butter for a different flavor profile.
- Adding walnuts adds a nice crunch, but you can omit them or replace with pecans if desired.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice and freeze for quick snacks later.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
