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+ servings

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!
Prep Time 10 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 35 mins
Course Bread
Cuisine American
Servings 8
Calories 469 kcal

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.

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: 469kcalCarbohydrates: 69gProtein: 6gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 42mgSodium: 312mgPotassium: 277mgFiber: 3gSugar: 43gVitamin A: 4855IUVitamin C: 3mgCalcium: 72mgIron: 2mg