Pumpkin Banana Bread: Moist, Spiced, and Perfect for Cozy Fall Mornings

Last Updated on October 28, 2025 by Chef Josie

If banana bread is your year-round comfort food, wait until you taste this Pumpkin Banana Bread. It’s the best of both worlds: the natural sweetness and tenderness of ripe bananas meet the warm, earthy flavor of pumpkin and spices. The result is a deeply moist, perfectly balanced loaf that tastes like autumn in every bite.

I first made this recipe on a chilly October morning, blending leftover pumpkin puree into my go-to banana bread batter, and I’ve never looked back. The texture is lush and tender, the scent is irresistible, and it pairs beautifully with your morning coffee or an afternoon cup of tea. This loaf also makes a thoughtful homemade gift, if you can resist eating it first.

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Why You’ll Love This Pumpkin Banana Bread

• Ultra Moist: Thanks to the blend of bananas, pumpkin, and oil.
• Warmly Spiced: Cinnamon, nutmeg, and cloves create that perfect fall flavor.
• One Bowl Recipe: Simple and quick, no mixer needed.
• Freezer-Friendly: Keeps beautifully for future cravings.
• Versatile: Enjoy plain, with nuts, or topped with a drizzle of glaze.

Ingredient Breakdown

• Bananas: Use 2 very ripe bananas for natural sweetness and moisture.
• Pumpkin Puree: Adds depth and keeps the loaf soft (use pure pumpkin, not pie filling).
• Flour: All-purpose flour gives structure while keeping it tender.
• Sugar: A mix of white and brown sugar for balanced sweetness.
• Oil: Keeps the bread moist; vegetable or coconut oil both work well.
• Eggs: Provide structure and richness.
• Baking Soda & Baking Powder: Help the bread rise perfectly.
• Spices: Cinnamon, nutmeg, and cloves for classic pumpkin spice warmth.
• Vanilla Extract: Enhances all the flavors beautifully.
• Salt: Balances sweetness and sharpens the spice.

Optional Add-Ins:

• ½ cup chocolate chips for a dessert version.
• ½ cup chopped walnuts or pecans for crunch.
• A sprinkle of cinnamon sugar on top before baking for a lovely crust.

Step-by-Step Instructions

1. Preheat Oven: Heat to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. Mash the Bananas: In a large bowl, mash ripe bananas until smooth.
3. Add Wet Ingredients: Mix in pumpkin puree, oil, sugars, eggs, and vanilla. Whisk until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
5. Mix the Batter: Add dry ingredients to wet ingredients and stir until just combined (do not overmix).
6. Bake: Pour batter into the prepared pan and smooth the top. Bake 55–65 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice when completely cooled.

Notes and Top Tips

• The riper the bananas, the sweeter and moister your bread will be.
• Use 100% pumpkin puree, not pumpkin pie filling with added sugars and spices.
• If your batter seems thick, add 1–2 tbsp of milk or water to loosen it slightly.
• Store wrapped at room temperature for up to 3 days or in the fridge for up to a week.
• To freeze, wrap slices individually and thaw overnight at room temperature.

Serving Suggestions and Variations

• Spread with maple butter, cream cheese, or peanut butter for a cozy breakfast.
• Add a cream cheese swirl to make it dessert-worthy.
• For muffins, divide batter into 12 cups and bake at 350°F for 20–22 minutes.
• Serve warm with a drizzle of honey or cinnamon glaze for extra sweetness.

Conclusion

This Pumpkin Banana Bread combines the best flavors of fall into one irresistible loaf. Moist, spiced, and deeply comforting, it’s the kind of bake that fills your kitchen with warmth and your mornings with joy.

Bake it once, and it’ll become your go-to fall bread, whether for cozy weekends, lunchboxes, or gifting to friends.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin until smooth. Be sure to drain excess moisture before using.

2. Can I make this recipe vegan?
Yes! Substitute eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and use coconut oil instead of butter.

3. My bread turned out dense. What went wrong?
Overmixing the batter or using too much banana can make the bread dense. Mix gently and measure carefully.

4. Can I make this into muffins?
Absolutely! Divide the batter into a lined muffin tin and bake for 20–22 minutes at 350°F.

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