Pumpkin Banana Bread: Moist, Cozy, and Full of Fall Flavor

Moist, warmly spiced, and bursting with seasonal flavor, Pumpkin Banana Bread is the ultimate comfort loaf. It combines the sweet richness of ripe bananas with the earthy, cozy depth of pumpkin puree all wrapped up in a tender, golden-brown crust. If you’ve ever been torn between making banana bread or pumpkin bread, this recipe ends the debate. Why choose when you can have both?

This loaf is a fall favorite, but honestly, it deserves a place in your kitchen year-round. The mashed banana keeps it sweet and soft, while the pumpkin gives it a gorgeous color and deep flavor. A pinch of cinnamon and nutmeg ties everything together. Whether you’re enjoying it with coffee on a cool morning or packing it in lunchboxes, pumpkin banana bread always hits the spot.

And the best part? It’s made in one bowl, with simple pantry staples no mixers or fancy tools required. Just mix, pour, and bake your way into a house that smells like a bakery.

What is Pumpkin Banana Bread?

Pumpkin Banana Bread is a moist, tender quick bread that blends ripe mashed bananas with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. It’s a hybrid loaf that brings the best of both worlds banana bread’s soft sweetness and pumpkin bread’s earthy spice. The result is a deeply flavorful, golden loaf that’s perfect for fall baking or whenever you want something comforting and sweet. Bonus points: it’s even better the next day.

Why You’ll Love This Recipe

This recipe is easy, crowd-pleasing, and makes your kitchen smell amazing. Here’s why you’ll come back to it again and again:

• Moist and flavorful – A perfect balance of pumpkin and banana
• One-bowl simplicity – Minimal cleanup, maximum reward
• Freezer-friendly – Great for batch baking or gifting
• Delicious plain or with mix-ins like chocolate chips or walnuts
• Perfect for breakfast, dessert, or a cozy afternoon snack

Trust us once you bake this once, you’ll always want a loaf in the freezer.

How to Make Pumpkin Banana Bread

Quick Overview

This recipe comes together with just one mixing bowl and a loaf pan. No electric mixer required. Just whisk, fold, and bake!

Key Ingredients

Ingredient	Quantity	Preparation
Ripe bananas	2 large	Mashed (about 1 cup)
Pumpkin puree	1 cup	Not pumpkin pie filling
Brown sugar	¾ cup	Adds depth and moisture
Granulated sugar	¼ cup	Balances sweetness
Eggs	2 large	Room temperature
Vegetable oil	½ cup	Can sub melted butter
Vanilla extract	1 tsp	Flavor enhancer
All-purpose flour	1 ¾ cups	Sifted
Baking soda	1 tsp	Leavening agent
Cinnamon	1 tsp	Warm spice
Nutmeg	½ tsp	Optional, adds depth
Salt	½ tsp	Enhances flavor

Optional Mix-ins:

Ingredient	Quantity
Chocolate chips	½ cup
Chopped walnuts or pecans	½ cup

Step-by-Step Instructions

Step 1: Preheat and Prep

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: Mash and Mix

In a large bowl, mash the bananas with a fork. Add pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla extract. Whisk until smooth.

Step 3: Add Dry Ingredients

Sprinkle in the flour, baking soda, cinnamon, nutmeg, and salt. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix it can make the bread dense.

Step 4: Add Mix-ins (Optional)

Fold in any optional add-ins like chocolate chips or nuts. This step adds texture and flavor but is totally up to you.

Step 5: Bake

Pour the batter into the prepared loaf pan. Smooth the top and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Slice

Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

What to Serve With Pumpkin Banana Bread

Pumpkin banana bread is delicious on its own, but pairing it with the right sides can turn it into a cozy breakfast or dessert platter. Here are some great options from your recipe library:

Protein Milkshake Recipe – A refreshing, balanced drink to pair with a sweet, spiced slice.

Coffee Cake Muffins – Great for a fall-themed brunch table full of variety.

Cottage Cheese Brownies – A rich, chocolatey option to contrast the spiced pumpkin flavor.

Banana Bread Cookies – Serve as a side or dessert “duo” for a fun twist on traditional banana treats.

Cinnamon Roll Cheesecake – For the ultimate sweet indulgence, follow with a slice of this decadent fusion dessert.

Pro Tips for Perfecting Pumpkin Banana Bread

1. Use very ripe bananas – The darker the peel, the sweeter and softer the banana, which adds natural sweetness and moisture.
2. Don’t overmix the batter – This can make the loaf dense. Stir just until no streaks of flour remain.
3. Check for doneness – Oven times may vary. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done.
4. Cool completely before slicing – Cutting too early can cause a gummy texture.
5. Add toppings – A sprinkle of cinnamon sugar or chopped nuts before baking adds a lovely finish.
6. Double the batch – This loaf freezes beautifully, so go ahead and make an extra to stash for later.
7. Customize it – Add in chocolate chips, dried cranberries, or even swirl in some cream cheese filling for a more decadent version.

How to Store and Freeze Pumpkin Banana Bread

Room Temperature:
Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.

Refrigerator:
For longer storage, keep the loaf in the fridge for up to 1 week. Let slices come to room temp or warm slightly before serving.

Freezer:
Slice the bread, wrap individual pieces in plastic wrap or parchment paper, then place them in a freezer-safe bag. Freeze for up to 2 months.

To Reheat:
Microwave individual slices for 15–20 seconds, or toast lightly for a crisp edge and warm center.

FAQs About Pumpkin Banana Bread

Why is my banana bread so soggy?

Too much banana or oil, underbaking, or not letting the loaf cool properly can all result in a soggy texture. Always measure your ingredients and check doneness with a toothpick.

Why is my pumpkin bread not moist?

Pumpkin bread can turn out dry if there isn’t enough fat (oil or butter) or if it’s overbaked. Make sure to use real pumpkin puree and not pumpkin pie mix.

Why does my banana bread fall apart?

If the bread is too warm when sliced, it may crumble. Also, not enough binding ingredients (like egg) or too much moisture can cause structural issues.

What happens if you don’t let banana bread cool?

Slicing while hot can result in gummy, collapsed slices. Cooling allows the bread to set, develop flavor, and firm up for cleaner cuts.

Why is my banana bread still gooey after an hour?

If the center is still raw, it could be due to a too-short baking time, a too-small pan, or overmixing. Use a thermometer (internal temp of 200°F) or the toothpick method to confirm doneness.

Pumpkin Banana Bread is the coziest way to celebrate banana bread season and pumpkin spice cravings all in one. Soft, spiced, and naturally sweet, it’s a loaf you’ll bake again and again especially once the leaves start to turn.

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