Pumpkin Banana Bread

Name: Pumpkin Banana Bread
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Ingredients: 1 cup dark brown sugar; ½ cup sugar; ½ cup canola oil; 2 eggs, (room temperature); 1 cup canned pumpkin puree; 1 cup banana, (mashed ); 1¾ cup flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 teaspoon cinnamon; 2 teaspoon pumpkin pie spice; ¼ cup whole milk; ½ cup pecans, (diced (or walnuts))

This easy, delicious, moist pumpkin banana bread recipe is so simple to make from scratch and offers fantastic banana and pumpkin flavor!

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Table of Contents

Substitutions And Additions
How To Make This Pumpkin Banana Bread Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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This easy pumpkin banana bread is a moist quick bread featuring the combination of pumpkin spice and the sweetness of bananas. It’s a great way to welcome the fall season and a lovely addition to your breakfast table.

For another simple recipe, check out our chocolate banana bread or our monkey bread.

Pumpkin Banana Bread Ingredients

Pumpkin Banana Bread raw ingredients that are labeled

You’ll need:

1 cup dark brown sugar
½ cup sugar
½ cup canola oil
2 eggs, room temperature
1 cup canned pumpkin puree
1 cup mashed banana
1¾ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
2 teaspoon pumpkin pie spice
¼ cup whole milk
½ cup diced pecans or walnuts

PRO TIP:

Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.

Substitutions And Additions

LOUR: You can make this yummy bread with whole wheat flour or all-purpose flour.

ADD-INS: There are fun ways to add a little something extra to your bread. You could add nuts, raisins, dried cranberries or chocolate chips to the batter if you’d like.

OIL: Instead of the canola oil, you could substitute it with coconut oil or applesauce.

GLAZE: Adding a caramel glaze is optional and we have provided the directions for it below. Sometimes I make this without the glaze and spread butter on it instead. Either way is so delicious.

How To Make This Pumpkin Banana Bread Recipe

OUR RECIPE DEVELOPER SAYS

This delicious recipe freezes really well. Make a double batch and freeze the second loaf for later.

STEP ONE: Preheat oven to 350°F. Grease a loaf pan with non-stick spray.

PRO TIP:

You can buy loaf pan parchment liners to make lining your pans quick and easy.

STEP TWO: Combine the brown sugar, white sugar, oil and eggs into a medium bowl. Stir to mix.

brown sugar, sugar oil, and egg mixed together

STEP THREE: In a separate bowl, mix bananas, pumpkin puree and whole milk. Add to the sugar and egg mixture.

bananas, pumpkin puree and milk mixed and then added to the sugar mixture

STEP FOUR: Sift the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spices together in a large bowl. Add pecans or walnuts.

flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spices stirred together and add pecans and walnut

STEP FIVE: Slowly add ⅓ of the dry ingredients to the wet ingredients at a time, mix as you add.

dry ingredients added to the wet ingredients

STEP SIX: Pour into the prepared pan.

STEP SEVEN: Bake at 350°F for 85 minutes or until a toothpick inserted in the center of the loaf comes out clean.

STEP EIGHT: Remove from oven and allow pumpkin bread to cool completely on a wire rack.

PRO TIP:

Optional Homemade Caramel Drizzle:

INGREDIENTS:

7 ounces sweetened condensed milk

½ cup firmly packed brown sugar

1 tablespoon butter

¼ teaspoon vanilla extract

INSTRUCTIONS:

1. In a saucepan, combine milk and brown sugar.

2. Bring it to a boil over medium-high heat, stirring constantly.

3. Reduce heat, simmer about 8 minutes, still stirring.

4. Remove from heat, add vanilla and butter.

5. Let it cool for about 5 minutes before drizzling over the pumpkin banana bread (try it on our banana bread, too!) (try it on our banana bread, too!).

How To Serve

Enjoy all the lovely fall flavors in this sweet bread. It would be a delicious addition to any fall breakfast table along with a warm homemade pumpkin spice latte or our Instant Pot hot chocolate.

MORE QUICK BREAD RECIPES

Quick Breads

Strawberry Bread

Quick Breads

Banana Bread

Storage

ON THE COUNTER: Any leftovers can be stored in either an airtight container or a Ziploc bag on the counter for 2 to 3 days.

IN THE FREEZER: To freeze this pumpkin banana bread, just make sure to wrap it well in plastic wrap or aluminum foil before placing it in the freezer.

close up overhead shot of slices of Pumpkin Banana Bread

The pumpkin and banana flavors in this pumpkin banana bread are a brilliant combination. Moist, sweet and spiced, this bread will be a welcome addition to the breakfast table.

Frequently Asked Questions

How do you store this quick bread recipe?

You can store pumpkin banana bread in plastic wrap or an airtight container at room temperature for several days.

Can this bread be frozen?

You can freeze this great recipe by wrapping it in plastic wrap and then aluminum foil before putting it in the freezer.

Can I make my own homemade pumpkin puree?

If you would prefer to use homemade pumpkin puree rather than store-bought, you certainly can make this substitution.

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