Easy Soft Pumpkin Banana Bread Recipe
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I just love baking Pumpkin bread and this Pumpkin Banana Bread gives you the best banana and pumpkin. Sweet ripe bananas keep the loaf incredibly moist while pumpkin puree adds rich flavor and beautiful color. Add in some warm fall spices and you have the perfect fall bread for breakfast, snacks, or dessert.
This quick pumpkin bread comes together with simple pantry ingredients and doesn’t require a mixer. It’s a wonderful way to use up overripe bananas while enjoying cozy pumpkin flavors. Bake one loaf to enjoy now and freeze another for later.
Ingredients for Pumpkin Banana Bread
- Ripe bananas – The riper the better. Brown, spotty bananas are sweeter and mash more easily, which gives your bread the best flavor and texture.
- Pumpkin puree – Make sure you are using plain pumpkin puree, not pumpkin pie filling. They are not the same thing and pumpkin pie filling will throw off the flavor and sweetness.
- Pumpkin pie spice – This does all the heavy lifting when it comes to that warm fall flavor. It is a blend of cinnamon, nutmeg, ginger, and cloves all in one easy scoop.
- Brown sugar – Light or dark brown sugar both work great here and add a subtle caramel-like depth.
- Vegetable oil – A neutral oil like canola or avocado oil also works well if that is what you have on hand.
- Chopped walnuts – These are optional but highly recommended. They add a nice crunch and a little something extra to every bite.
Substitutions & Variations
- Pecans or chocolate chips can be swapped in for the walnuts, or you can leave them out entirely.
- If you only have one banana, you can use 3/4 cup of pumpkin puree and one banana – the bread will still be delicious.
- Add a sprinkle of cinnamon sugar to the top of the batter before baking for a lightly sweet, crunchy crust.
How to Make Pumpkin Banana Bread
Step by Step Instructions Overview. Full details in recipe card.
Step 1 – Preheat oven and prepare pan. In a large mixing bowl, mash the ripe bananas.
Step 2 –Add the vegetable oil, granulated sugar, brown sugar, eggs, and pumpkin puree.
Step 3 – In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
Step 4 – Add half the flour mixture to the wet ingredients and fold gently until just incorporated. Add the remaining flour and fold again. Do not overmix – a few streaks of flour are totally fine.
Step 5 – Pour into the prepared pan. Top with a few chopped nuts.
Step 6- Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.. Cool before slicing.
Time Saving Tips
- Measure dry ingredients ahead of time.
- Line your loaf pan with parchment paper with a little overhang on the sides. This makes lifting the finished loaf out of the pan so much easier and keeps the bottom from sticking.
- Make two loaves and freeze one.
- My easy banana bread uses the same gentle folding technique, and it turns out perfectly every single time – it is a great one to bookmark too.
- Allow the bread to cool in the pan for at least 10 to 15 minutes before slicing. Cutting into it too soon can cause it to fall apart since it needs a little time to set up.
FAQs
Can I freeze Pumpkin Banana Bread?
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Yes! Wrap the cooled loaf tightly and freeze for up to 3 months. Thaw overnight at room temperature.
Can I make this ahead?
Absolutely. The flavor is often even better the next day.
Why is my bread dense?
Overmixing the batter can create a dense loaf. Stir just until the ingredients are combined.
Can I use frozen bananas?
Yes. Thaw them first and drain any excess liquid before mashing.
How to Serve Pumpkin Banana Bread
There is no shortage of ways to enjoy this cozy loaf. These are a few of my favorites.
- Serve warm slices with a pat of butter or a smear of cream cheese for a simple and satisfying treat.
- Top a slice with a drizzle of honey and a sprinkle of cinnamon for a little extra sweetness.
- Serve alongside a hot latte or a mug of peppermint hot chocolate for the ultimate fall morning.
- Add this loaf to a holiday brunch spread or a Thanksgiving dessert table – it fits right in with all the festive flavors.
- Slice it up, wrap individual pieces in parchment, and give them as homemade holiday gifts. Your neighbors will love you for it.
How to Store Pumpkin Banana Bread
Store leftover bread in an airtight container at room temperature for up to 3 days. For best results, place a piece of parchment or plastic wrap over any exposed slices so they do not dry out.
You can also freeze this bread for up to 2 months. I like to slice the whole loaf first and freeze individual pieces. That way you can pull out one slice at a time whenever you want. Wrap each slice in plastic wrap and transfer to a freezer safe bag. Allow frozen slices to thaw at room temperature or warm them in the microwave for about 30 seconds
More Pumpkin Bread Recipes
Pumpkin Banana Bread
Equipment
Ingredients
- 2 cups all purpose flour
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 ripe bananas
- 1 cup pumpkin puree
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick spray, and line with parchment.
- In a large mixing bowl, mash the bananas.
- Add the vegetable oil, granulated sugar, brown sugar, eggs, and pumpkin puree. Whisk until combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Add half the flour mixture to the larger bowl, folding the flour into the mix until just incorporated.
- Add the remaining flour and fold into the batter again, until just incorporated, careful not to over mix.
- Fold in the chopped walnuts.
- Add the batter to the prepared pan and bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
- Allow the bread to cool slightly and enjoy.
Nutrition
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