Pumpkin Banana Bread (Two Loaf Recipe)
This Pumpkin Banana Bread is a moist, cozy quick bread recipe that’s made with over-ripe bananas, canned pumpkin, and delicious fall spices! Only takes 15 minutes to prep before sliding the loaves into the oven!
Cut into another mouthwatering loaf of bread by baking up this Pumpkin Bread that’s complete with a cream cheese swirl!
Pumpkin Banana Bread combines two classic breads into one delicious loaf that everyone will love! Perfect to enjoy on those cool fall mornings with a warm cup of coffee or tea!
This recipe can also easily be made into mini loaves for gifting or muffins for the kids! Whatever the occasion, this scrumptious Pumpkin Banana Bread fits the bill with its mouthwatering flavor!
Enjoying A Slice!
Taste: Over-ripe bananas and 100% pure pumpkin pack in the main flavors. While the ground cinnamon, pumpkin pie spice, and vanilla extract bring in that cozy taste of fall that we all love!
Texture: Each slice of bread is perfectly tender and moist! If I get a chance to enjoy a slice warm, I love to smear on some butter and let it melt into the bread before taking a bite!
Delicious Mix-Ins To Try!
This easy bread recipe is absolutely delicious on its own! However, there are some tasty mix-ins you could add to the batter for a flavor variation that will also add some texture!
For a sweeter slice of bread, you could make chocolate chip pumpkin banana bread! To do so, add in some dark chocolate chips, milk chocolate, or even semi-sweet chocolate chips.
To add some crunchy, nutty flavor toss in some walnuts! They’d complement these loaves of bread wonderfully and can either be stirred into the batter or sprinkled on top right before baking.
If you choose to add any mix-ins into this quick bread recipe, I’d recommend using about 1 1/2 cups of your choice.
Since this recipe makes two loaves you could make one Pumpkin banana bread with chocolate chips and the other with walnuts!
Banana Bread has always been a favorite in our house! From Starbucks Copycat Banana Bread to even Banana Bread Cookies we just love it all!
This recipe as well as my Easy Cranberry Banana Bread Recipe allow us to enjoy our favorite but with the added seasonal flavors as well! But really any quick bread hits the spot!
We also love Applesauce Bread and a warm slice of delicious Apple Fritter Bread!
Helpful Recipe Notes To Know!
- Banana – For the best flavor in this bread choose over-ripe bananas! Meaning, that the peeling of the bananas should have some browning on them.
- 100% Pumpkin – Be sure to grab a can of 100% pumpkin for this recipe and not canned pumpkin pie filling. The two cans look similar and are found next to each other on the shelf so it can be easy to grab the wrong can!
- Flour – Be sure to spoon the flour into your measuring cup instead of scooping it out of the bag! Scooping packs the flour into the measuring cup, giving you too much flour. Too much flour will result in dry bread!
- Pumpkin Pie Spice – If you don’t have any on hand you can easily make some at home! Just follow my easy Homemade Pumpkin Pie Spice recipe!
Storage Instructions
Keep this Easy Pumpkin Banana Bread tightly wrapped or stored in an airtight container. It’s then best enjoyed within 3 days!
Does This Pumpkin Banana Bread Freeze Well?
Yes, it does! To freeze a loaf, wrap it tightly with plastic wrap and then aluminum foil. Afterward, place the well-wrapped loaf in a Ziploc freezer bag and squeeze out the excess air.
The bread can then be stored in the freezer for up to 3 months. Feel free to not only freeze loaves but also pumpkin banana bread mini loaves as well as pumpkin banana bread muffins.
How Many Loaves Does This Recipe Make?
This Pumpkin Banana Bread Recipe makes two 8.5×4.5 loaf pans. Perfect to enjoy one now and freeze the second for a ready-to-enjoy treat later!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Pumpkin Banana Bread
Ingredients
- 3 cups all-purpose flour spooned and leveled
- 2½ teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup granulated sugar
- 1 cup light brown sugar packed
- ⅔ cup vegetable oil
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup 100% pumpkin
- 1¼ cups mashed overripe banana about 2 medium bananas
Instructions
- Preheat the oven to 350°F and spray two 8.5×4.5-inch loaf pans with nonstick spray and set aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, salt, and baking powder. Set aside3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, 2½ teaspoons pumpkin pie spice
- In a large measuring cup or medium bowl, beat together the sugars, oil, eggs, and vanilla. Then beat in the pumpkin and mashed banana.½ cup granulated sugar, 1 cup light brown sugar, ⅔ cup vegetable oil, 3 large eggs, 2 teaspoons vanilla extract, 1 cup 100% pumpkin, 1¼ cups mashed overripe banana
- Add the wet ingredients to the dry ingredients and beat until combined.
- Divide the batter between the two greased loaf pans and bake for 45 to 60 minutes or until a cake tester comes clean from the center of the loaves.
Notes
- This recipe makes two 8.5×4.5 loaf pans but you can definitely make it in other sizes like mini loaf pans or muffin pans.
- Chocolate chips or nuts could be folded into the batter prior to baking, about 1 1/2 cups.
- I recommend enjoying within 3 days at room temperature, or wrap in plastic wrap, then aluminum foil, then place in a freezer bag to freeze for up to 3 months.
Nutrition
Did You Make This Recipe?
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Adapted from The Pioneer Woman.
This is delicious!
The pumpkin banana bread came out great! Thanks for sharing! 😊
Glad you enjoyed it!
Delicious!!
can you use fresh pumpkin instead of canned?
If you have used fresh pumpkin in place of canned in other recipes then it should work just fine, I personally don’t have any experience cooking with fresh pumpkin.
Can you use frozen bananas
Should be fine as long as you let them thaw first so you can mash them.