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Pumpkin Banana Bread Recipe

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★★★★★

4.8 from 126 reviews

This Pumpkin Banana Bread combines the natural sweetness and moisture of ripe bananas with the rich, earthy flavor of pumpkin purée, enhanced by warm spices such as cinnamon, nutmeg, ginger, and cloves. Perfectly moist and gently sweetened with both granulated and dark brown sugar, this quick bread is ideal for fall breakfasts, snacks, or a comforting dessert. Optional additions like walnuts, pecans, or chocolate chips add delightful texture and flavor variations.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 2 medium ripe bananas (about 3/4 cup mashed)
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 2 large eggs
  • 3/4 cup pumpkin purée (not pumpkin pie mix)
  • 3/4 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 2 teaspoons vanilla extract

Optional Add-ins

  • 1/2 cup walnuts, pecans, or chocolate chips (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your bread pan thoroughly, then dust it lightly with flour to ensure the bread does not stick after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and sea salt until evenly combined.
  3. Mash Bananas and Combine Wet Ingredients: In another large bowl, mash the two ripe bananas with a fork or potato masher until smooth but still slightly lumpy. Add the melted butter, eggs, pumpkin purée, granulated sugar, dark brown sugar, and vanilla extract. Whisk these ingredients together until fully incorporated.
  4. Combine Dry and Wet Mixtures: Pour the dry ingredients into the wet ingredients bowl. Use a rubber spatula to gently fold the mixture until just combined—avoid overmixing to keep the bread tender. If you choose to add nuts or chocolate chips, fold them in now.
  5. Prepare for Baking: Pour the batter evenly into the prepared bread pan and smooth the top with the spatula to create an even layer.
  6. Bake: Place the pan in the oven and bake for 55 to 60 minutes. The bread is done when it pulls away slightly from the pan sides, the top is cracked, and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
  7. Cool: Let the bread cool in the pan for about 10 minutes. Then, invert it onto a wire rack and allow it to cool completely before slicing.

Notes

  • For added texture and flavor, try folding 1/2 cup of walnuts, pecans, or chocolate chips into the batter before baking.
  • Make sure not to overmix the batter once the wet and dry ingredients are combined to keep the bread moist and tender.
  • Use very ripe bananas for maximum sweetness and moisture.
  • If pumpkin purée is unavailable, canned pumpkin (not pumpkin pie filling) works perfectly.
  • Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: pumpkin banana bread, quick bread, fall baking, spiced bread, moist banana bread, pumpkin purée recipe

Find it online: https://yumwithmia.com/pumpkin-banana-bread-recipe/