Pumpkin Banana Bread: The Best of Both Fall Flavors
Filled with warm spices and a tender crumb, this loaf feels like an autumn hug.
If you love the cozy flavors of pumpkin bread and the classic sweetness of banana bread, why choose? Pumpkin Banana Bread brings together the best of both, resulting in a moist, spiced loaf that’s perfect any time of day. Whether you’re planning a quick breakfast, an after-school snack, or a holiday brunch treat, this recipe delivers the warm spices and satisfying texture that define autumn comfort food.
Why You’ll Love This Recipe
- No need to choose between pumpkin or banana bread: Every slice is a delicious harmony of banana’s mellow sweetness and pumpkin’s earthy richness.
- Quick to make: This is a quick bread—no yeast, no rising time. Just mix, bake, and enjoy!
- Makes two loaves: One to enjoy now, and one to share or freeze for later.
- Customizable: Add pecans, walnuts, or even chocolate chips to suit your tastes.
What Makes Pumpkin Banana Bread Special?
This recipe captures the spirit of cozy autumn baking. The bread is incredibly moist but not too dense, with satisfying chunks of nuts for crunch. Warming spices like cinnamon, ginger, nutmeg, and cloves shine through in every bite. You’ll also love how this bread slices cleanly, toasts beautifully, and stays fresh for days.
The Backstory
The inspiration for pumpkin banana bread comes from the irresistible pull of both pumpkin and banana breads—favorite treats that work for breakfast or dessert. Merging them creates a flavor and texture profile that’s familiar yet unique—moist and tender, with a spiced depth from the pumpkin and a subtle caramel note from ripe bananas.
Ingredients for Pumpkin Banana Bread
Here’s everything you’ll need for this comforting loaf. The recipe makes two loaves—perfect for sharing, gifting, or freezing!
- 3 cups unbleached all-purpose flour
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 3/4 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. freshly grated nutmeg
- 1 cup granulated sugar
- 1/2 cup lightly packed light brown sugar
- 2/3 cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1 cup chopped pecans (optional; can substitute walnuts or chocolate chips)
Ingredient Tips
- If you prefer a nut-free version, simply leave out the pecans. You can also substitute chopped walnuts or chocolate chips for a different flavor and texture.
- Make sure to use very ripe bananas for the best sweetness and flavor.
- Canned pumpkin puree is easy and reliable, but if you have homemade pumpkin puree, you can use it as long as it’s not too watery.
How to Make Pumpkin Banana Bread
- Preheat the oven to 350°F (175°C). Grease two 8-by-4-inch or 9-by-5-inch loaf pans. A nonstick spray or a light coating of oil works well.
- Whisk the dry ingredients: In a medium bowl, combine flour, baking soda, salt, baking powder, cinnamon, ginger, cloves, and nutmeg. Whisk to blend thoroughly, ensuring the spices are evenly distributed.
- Mix the wet ingredients: In a large bowl, use a mixer or whisk to beat together granulated sugar, brown sugar, vegetable oil, and eggs until the mixture is smooth and slightly thickened. Add in the pumpkin puree and mashed banana, mixing well until fully combined.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix; it’s fine if a few streaks of flour remain.
- Fold in the nuts: If using, gently fold chopped pecans (or other mix-ins) into the batter. For those who want both nutty and nut-free options, divide the batter and fold nuts into only half.
- Divide and bake: Evenly pour the batter into the prepared loaf pans. Smooth the tops with a spatula.
- Bake: Place pans in the oven and bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the tops brown too quickly, tent lightly with foil during the last 15 minutes of baking.
- Cool and serve: Remove loaves from the oven and allow to cool in pans for 5 minutes, then run a knife around the edges and carefully lift out. Transfer to a wire rack and cool completely before slicing for best texture.
Quick Look: Step-by-Step Prep Table
| Step | Action | Tip |
|---|---|---|
| 1 | Preheat oven, prep pans | Grease well to prevent sticking |
| 2 | Whisk dry ingredients | Combine spices evenly |
| 3 | Mix sugars, oil, eggs | Beat till smooth |
| 4 | Add pumpkin and banana | Ensure a smooth blend |
| 5 | Stir in dry mixture | Don’t overmix |
| 6 | Fold in mix-ins | Keep nuts optional |
| 7 | Divide in pans, bake | Tent with foil if browning |
| 8 | Cool, serve, store | Slice when cool |
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Tips for Success
- Mix gently: Overmixing can make the bread tough. Use a spatula to fold in the dry ingredients until just combined.
- Watch the baking time: Ovens vary. Check with a toothpick at 45 minutes—if it comes out with a few moist crumbs, it’s done. Overbaking dries out quick bread.
- Let cool before slicing: For cleaner cuts and best texture, cool completely before slicing.
- Store properly: Let bread cool completely, then wrap tightly in plastic wrap or foil. Store at room temperature for up to 4 days, or freeze for up to 2 months.
Frequently Asked Questions (FAQs)
Can I leave out the nuts in pumpkin banana bread?
Absolutely. For a nut-free loaf, simply omit pecans—no adjustments needed. Or, swap in chocolate chips, chopped walnuts, or even dried cranberries for variety. For families with mixed preferences, divide the batter and add nuts to only one portion.
How do I store pumpkin banana bread?
Once completely cooled, wrap the loaves tightly in plastic wrap or aluminum foil. They will stay fresh at room temperature for up to 4 days. For longer storage, place the wrapped loaves in a zip-top freezer bag and freeze for up to 2 months. When ready to eat, allow to thaw at room temperature or warm slices gently in the toaster.
Can I use homemade pumpkin puree?
Yes—just ensure it’s well-drained and thick (not watery), so the bread doesn’t become soggy. Use the same quantity (1 cup).
What’s the best way to serve pumpkin banana bread?
Enjoy it plain, warm from the oven, or after cooling to room temperature. It’s also delicious toasted and served with a pat of butter or a schmear of cream cheese. For a decadent twist, try making quick bread French toast with thick slices!
Can I make this recipe gluten-free?
You can substitute an all-purpose gluten-free flour blend for the wheat flour, though the texture may be a bit different. Always check the thickening power of your blend to ensure a successful rise.
Serving Suggestions
- Breakfast: Toast slices and top with nut butter, Greek yogurt, or simple butter.
- Snack: Serve at room temperature—great for lunchboxes or afternoon tea.
- Dessert: Warm slices served with vanilla ice cream or whipped cream make a comforting finale to a fall meal.
- Gift: Wrap in parchment and tie with a ribbon for a homemade hostess or holiday gift.
Recipe Variations & Customizations
- Chocolate Chips: Substitute up to 1 cup chocolate chips for pecans for a sweeter loaf.
- Streusel Topping: Before baking, sprinkle the loaves with a mixture of brown sugar, cinnamon, and a small handful of chopped pecans for a sweet crunch.
- Muffins: Divide the batter into a muffin tin and bake at 350°F for 20-25 minutes, or until a toothpick comes out clean. Perfect for portable snacks!
- Simple glaze: Drizzle cooled loaves with a glaze of powdered sugar and milk for an extra treat.
Nutrition Information (Per Slice, Approximate)
| Calories | Fat | Carbs | Fiber | Protein |
|---|---|---|---|---|
| 260 | 11g | 38g | 2g | 4g |
Note: Nutrition info varies based on mix-ins and serving size.
Final Thoughts: Why Pumpkin Banana Bread Is a Must-Bake
This quick bread perfectly captures the flavors of the season—warm, nutty, gently spiced, and unfailingly moist. Whether you’re baking for a family gathering, a cozy breakfast, or just to satisfy your craving for comfort food, Pumpkin Banana Bread is your answer. No need to choose between pumpkin and banana—the best of both worlds is just an oven away.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a94800/pumpkin-banana-bread/
- https://tornadoughalli.com/pumpkin-banana-bread/
- https://www.bakeat350.net/2017/10/the-pioneer-woman-food-friends-pumpkin-banana-bread.html
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44466283/quick-bread-recipes/
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