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Pumpkin Banana Bread
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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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.
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
- Pumpkin Cheesecake
- Pumpkin Cheesecake Bars
- No Bake Pumpkin Pie
- Pumpkin Banana Bread
- Chocolate Chip Pumpkin Loaf
Pumpkin Banana Bread
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
- 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)
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
- In a saucepan, combine milk, and brown sugar.
- Bring it to a boil over medium-high heat, stirring constantly.
- Reduce heat, simmer about 8 minutes, still stirring.
- Remove from heat then add vanilla and butter.
- Let it cool for about 5 minutes before drizzling over the pumpkin banana bread.
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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Comments
Hannah Griffin says
Great Recipe! Everyone love it!! Will make again!
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
susan says
The icing looks amazing!
sammie serio says
i love to cook food
PATTI says
DO YOU HAVE TO USE A GLASS BREAD PAN?
Layne Henderson says
No, it doesn’t have to be glass!
Kalie says
Does it need to be whole milk?
Layne Kangas says
I’ve only made it that way, so it might affect consistency if you use another kind.
Gloria says
How delicious!!!!