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Pumpkin Banana Bread

close up overhead shot of a loaf of Pumpkin Banana Bread with slices cut out
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
  1. PUMPKIN BANANA BREAD INGREDIENTS
  2. HOW TO MAKE THIS PUMPKIN BANANA BREAD RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

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

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

FLOUR: 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.

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HOW TO MAKE THIS PUMPKIN BANANA BREAD RECIPE

PRO TIP:

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.

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

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

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.

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

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.

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.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of a loaf of Pumpkin Banana Bread with slices cut out

Pumpkin Banana Bread

5 from 4 votes
This easy, delicious, moist pumpkin banana bread recipe is so simple to make from scratch and offers fantastic banana and pumpkin flavor!
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 8

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
  • 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)

Instructions
 

  • Preheat oven to 350°F. Spray a loaf pan with baking spray.
  • Combine the brown sugar, sugar, oil, and eggs into a bowl. Stir to mix.
  • Mix bananas, pumpkin puree, and whole milk. Add to the sugar/egg mixture.
  • Sift the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spices together. Add pecans or walnuts.
  • Slowly add ⅓ of the dry ingredients to the wet ingredients at a time, mix as you add.
  • Pour into the prepared glass loaf pan.
  • Bake at 350°F for 85 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove from oven and allow to cool completely.

Video

Notes

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 then add vanilla and butter.
  5. Let it cool for about 5 minutes before drizzling over the pumpkin banana bread.
 
TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
TIP: This delicious recipe freezes really well. Make a double batch and freeze the second loaf for later.
 
TIP: You can buy loaf pan parchment liners to make lining your pans quick and easy.

Nutrition

Calories: 469kcal | Carbohydrates: 69g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 312mg | Potassium: 277mg | Fiber: 3g | Sugar: 43g | Vitamin A: 4855IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg
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  1. April says

    I make this as muffins all the time for my toddler. It is one of the only ways I can get some vegetables into him and we both love them.

    • Jennifer says

      How long & at what temperature would I use if making muffins? These are two of my favorite things to make. I just made a banana cake with cream cheese frosting that was delicious!! I tried a new recipe that I saw online. It has the texture of banana bread but made in a 9×13 cake pan. I love cooking and baking, but always looking for something new or different. Thanks

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