Pumpkin Banana Bread

The Best of Both Worlds in One Bread

When fall arrives, nothing warms the soul quite like the scent of freshly baked bread wafting through the kitchen. Imagine combining two beloved classics—banana bread and pumpkin bread—into one irresistibly moist, flavorful loaf. This Pumpkin Banana Bread recipe does exactly that, blending ripe bananas with cozy pumpkin spice to create a tender, naturally sweet bread that’s perfect for chilly mornings, afternoon snacks, or dessert.

Whether you’re an avid baker or a beginner, this recipe is straightforward, forgiving, and yields a loaf that’s bursting with fall flavor and a soft crumb. Plus, it’s an excellent way to use up those overripe bananas and pumpkin puree you might have on hand.

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Why Pumpkin Banana Bread is a Must-Bake This Season

Banana bread and pumpkin bread each have their unique charm, but combined, they offer a perfect balance of moistness, sweetness, and spice. Here’s why this bread deserves a spot on your baking list:

• Double the flavor: The natural sweetness and moisture from bananas complement the rich pumpkin and warm spices.

• Ultra-moist texture: The fruit and pumpkin keep the bread tender and soft for days.

• Naturally sweetened: This recipe uses ripe bananas and just the right amount of brown sugar, avoiding excessive refined sugar.

• Versatile: Great for breakfast, snacks, or even dessert with a smear of nut butter or cream cheese.

• Comfort food: The perfect cozy treat for autumn or winter mornings.

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Ingredients for Pumpkin Banana Bread

Dry Ingredients:

• 1 ¾ cups all-purpose flour (or whole wheat pastry flour for a heartier loaf)

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 ½ teaspoons pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg + pinch cloves)

Wet Ingredients:

• 1 cup ripe mashed bananas (about 2-3 medium bananas)

• ½ cup pumpkin puree (not pumpkin pie filling)

• ½ cup brown sugar (light or dark)

• ¼ cup vegetable oil or melted coconut oil

• 2 large eggs

• 1 teaspoon vanilla extract

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Step-by-Step Instructions

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.

Step 3: Combine Wet Ingredients

In a large mixing bowl, mash the bananas until smooth. Stir in the pumpkin puree, brown sugar, oil, eggs, and vanilla extract until the mixture is uniform.

Step 4: Combine Wet and Dry Mixtures

Add the dry ingredients into the wet ingredients. Gently fold with a spatula until just combined—avoid overmixing to keep the bread tender.

Step 5: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Allow the bread to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

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Pro Tips for Perfect Pumpkin Banana Bread

• Use very ripe bananas: The riper, the sweeter and more flavorful.

• Don’t skip the pumpkin pie spice: It brings out that classic fall warmth and complements the bananas beautifully.

• Check for doneness early: Oven temps vary; start checking at 50 minutes to prevent overbaking.

• Storage: Wrap cooled bread tightly and store at room temperature for up to 3 days or refrigerate for up to a week. Freeze slices for longer storage.

• Add-ins: Fold in ½ cup chopped nuts, chocolate chips, or dried cranberries for added texture and flavor.

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Variations and Dietary Adaptations

• Gluten-free: Substitute with a gluten-free all-purpose flour blend and add 1 tsp xanthan gum if your blend doesn’t contain it.

• Dairy-free: This recipe is naturally dairy-free when using vegetable or coconut oil.

• Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 minutes).

• Less sweet: Reduce brown sugar to ⅓ cup or swap with pure maple syrup (reduce other liquid slightly).

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Nutritional Benefits

• Bananas: Rich in potassium, vitamins B6 and C, and dietary fiber.

• Pumpkin: A great source of vitamin A, antioxidants, and fiber.

• Natural sweeteners: Less processed than refined sugars, offering a steadier energy release.

• Healthy fats: Oil provides needed moisture and helps with nutrient absorption.

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Serving Suggestions

• Warm a slice and spread with almond butter or cream cheese for a delicious snack.

• Serve alongside a hot cup of coffee, tea, or dairy-free latte for a comforting breakfast.

• Pair with fresh fruit or yogurt for a balanced morning meal.

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Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices, which will affect sweetness and texture. Use plain pumpkin puree instead.

Can I make this bread into muffins?

Yes! Fill muffin tins about ¾ full and bake for 18-22 minutes at 350°F (175°C).

How do I store leftover bread?

Wrap tightly in plastic wrap or foil and keep at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

What makes this bread so moist?

The combination of ripe bananas, pumpkin puree, and oil provides extra moisture and keeps the bread tender.

Can I add nuts or chocolate chips?

Absolutely! Adding ½ cup chopped walnuts, pecans, or chocolate chips adds a delightful crunch and flavor contrast.

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Why You’ll Love This Pumpkin Banana Bread

This recipe brings together the best flavors of fall and classic baking in a loaf that’s moist, tender, and naturally sweetened. It’s perfect for busy mornings, lazy weekends, or anytime you need a comforting bite. Plus, it’s easy to customize with your favorite mix-ins or dietary needs.

Baking this bread means filling your home with inviting aromas and enjoying a delicious treat that satisfies cravings without the guilt.