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!
A Deliciously Cozy Fall Bread
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!
Rebecca’s Recipe Review
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! I also love to smear butter on a warm slice and let it melt into the bread before taking a bite!
Ease: 4/10
Pros: Since this recipe is made with a base of pantry staple ingredients, it’s easy to whip up!
Cons: Waiting for the bananas to become perfectly overripe.
Would I Make This Again? Definitely! I love that this recipe yields two loaves; it allows us to enjoy one while giving the other away!
Pumpkin Banana Bread Ingredients
- All-Purpose Flour
- Pumpkin Pie Spice
- Baking Soda
- Ground Cinnamon
- Salt
- Baking Powder
- Granulated Sugar
- Light Brown Sugar
- Vegetable Oil
- Large Eggs
- Vanilla Extract
- 100% Pumpkin
- Mashed Override Bananas
How To Make Pumpkin Banana Bread
- Preheat the oven and spray two loaf pans with nonstick cooking spray. Set the prepared baking pans aside.
- Whisk all-purpose flour, pumpkin pie spice, baking soda, ground cinnamon, salt, and baking powder together in a large bowl.
- Beat granulated sugar, light brown sugar, vegetable oil, large eggs, and vanilla extract together in a large measuring cup or medium bowl. Then beat in the pumpkin and mashed overripe bananas.
- Combine the wet ingredients with the dry ingredients and beat until incorporated.
- Divide the batter between the two greased pans and then bake them until a cake tester comes clean from the center of the loaves.
Rebecca’s Tips
- 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!
Delicious Mix-Ins For Pumpkin Banana Bread
- 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.
- 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.
- Since this recipe makes two loaves you could make one Pumpkin banana bread with chocolate chips and the other with walnuts!
Storage Instructions For Pumpkin Banana Bread
Keep this Easy Pumpkin Banana Bread tightly wrapped or stored in an airtight container. It’s then best enjoyed within 3 days!
How To Freeze Pumpkin Banana Bread
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.
More Quick Bread Recipes:
- Apple Fritter Bread – Loaded with tender spiced apples, then finished off with a glaze!
- Funfetti Ice Cream Bread – Made with softened ice cream for a tasty treat!
- Easy Cranberry Banana Bread – Moist, tender bread filled with tart cranberries!
- Applesauce Bread – The perfect Fall bread to enjoy the flavors of the season!
- Pumpkin Cream Cheese Bread – Swirled with caramel cream cheese filling!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
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?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Adapted from The Pioneer Woman.
Share your thoughts!
Love this recipe? Share your thoughts with me and leave a review! And don’t forget to connect on your favorite social platform below!
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.