Pumpkin Banana Bread Recipe

There’s something about the scent of pumpkin and banana baking together that makes a kitchen feel instantly like home.

Golden-orange batter turns into a tender, cinnamon-flecked loaf with a crackly, caramelized top—the kind of cozy dessert (or snack) that’s in the oven in minutes and on the table in under an hour.

This pumpkin banana bread is perfect for comfort seekers, sweet-tooth fans, and busy home cooks who like simple, reliable recipes.

I first leaned on it during a hectic week when overripe bananas stared at me from the counter and a can of pumpkin sat untouched in the pantry. One bowl, a quick stir, and suddenly the house smelled like a fall bakery—my family drifted into the kitchen before it even cooled.

It shines for Sunday suppers, last-minute cravings, casual gatherings, or as an easy make-ahead breakfast. Ready to bring this cozy loaf to life?

Why You’ll Love It

• Delivers cozy fall flavor from pumpkin, banana, and warm spices
• Stays incredibly moist for days, perfect for make-ahead baking
• Uses pantry staples you likely already have on hand
• Easily customized with nuts, chocolate chips, or whole wheat flour
• Freezes beautifully for quick breakfasts and snacks later

Ingredients

• 1 1/2 cups all-purpose flour — spoon and level for accurate measuring
• 1 teaspoon baking soda — guarantees a good rise
• 1/2 teaspoon baking powder — adds extra lift and lightness
• 1/2 teaspoon fine salt — balances sweetness and flavor
• 1 1/2 teaspoons ground cinnamon — use fresh, fragrant spice
• 1/2 teaspoon ground nutmeg — freshly grated if possible
• 1/4 teaspoon ground ginger — adds gentle warmth
• 1/4 teaspoon ground cloves (optional) — for deeper, spiced flavor
• 1/2 cup unsalted butter, melted and slightly cooled — prevents scrambled eggs in batter
• 1/2 cup granulated sugar — for sweetness and structure
• 1/2 cup packed light brown sugar — adds moisture and caramel notes
• 2 large eggs, room temperature — mix in more smoothly
• 1 cup canned pumpkin puree — use 100% puree, not pumpkin pie filling
• 2 medium ripe bananas, mashed (about 1 cup) — very spotty skins for best flavor
• 1 teaspoon vanilla extract — real vanilla for best taste
• 1/2 cup chopped walnuts or pecans (optional) — toast lightly for extra flavor
• 1/2 cup chocolate chips (optional) — semi-sweet or dark work best

Step-by-Step Method

Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lightly greasing it with butter or nonstick spray, then dusting with flour. Tap out any excess flour.

Alternatively, line the pan with parchment paper, leaving an overhang for easy removal. Set the pan aside while you mix the batter.

Combine the Dry Ingredients

Measure the flour into a medium mixing bowl. Add baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk thoroughly until the spices and leaveners are evenly distributed.

Break up any small clumps of flour with the whisk. This guarantees a uniform flavor and helps the bread rise evenly during baking.

Whisk the Butter and Sugars

Melt the butter and let it cool slightly so it’s warm, not hot. Add it to a large mixing bowl. Pour in the granulated sugar and brown sugar. Whisk the mixture until it looks smooth, glossy, and slightly thickened.

This step helps dissolve the sugars and creates a cohesive base for the remaining wet ingredients.

Incorporate the Eggs

Crack one egg into the sugar mixture and whisk until completely blended. Add the second egg and repeat, whisking until the mixture is smooth and lightened in color. Ensure no streaks of egg remain.

Properly incorporating the eggs helps create structure and a tender crumb in the finished pumpkin banana bread.

Add Pumpkin, Banana, and Vanilla

Spoon the pumpkin puree into the egg mixture. Add the mashed ripe bananas and the vanilla extract. Whisk until the mixture is smooth and uniform, with no visible lumps of banana.

The batter will be thick and creamy. These ingredients add moisture, sweetness, and warm flavor to the bread.

Fold in the Dry Ingredients Gently

Sprinkle the dry ingredients over the wet mixture. Use a spatula or wooden spoon to fold, not beat, the batter together. Turn the bowl as you lift and fold from the bottom, stopping as soon as no dry streaks of flour remain.

Avoid overmixing, which can make the bread dense or tough.

Stir in Nuts and Chocolate (Optional)

Add the chopped walnuts or pecans, if using. Sprinkle in the chocolate chips, if desired. Gently fold them into the batter just until evenly distributed.

Keep the mixing minimal to maintain a tender texture. Customize the add-ins based on preference, or leave them out for a smoother, simpler loaf.

Fill the Pan and Smooth the Top

Pour the batter into the prepared loaf pan, scraping the bowl to get every bit. Spread the batter evenly with a spatula, smoothing the top so it bakes uniformly. Make sure the batter reaches the corners.

A level surface helps prevent uneven rising and promotes an attractive finished appearance.

Bake Until Cooked Through

Place the loaf pan on the center rack of the preheated oven. Bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

If the top browns too quickly, loosely tent the loaf with foil during the final 10–15 minutes.

Cool and Slice the Bread

Remove the pan from the oven and set it on a cooling rack. Let the bread cool in the pan for about 10 minutes. Carefully turn it out onto the rack and cool at least 10 more minutes before slicing.

Cooling helps the loaf set, slice cleanly, and develop better flavor and texture.

Ingredient Swaps

• Use melted coconut oil or a neutral vegetable oil instead of butter for a dairy-free loaf; swap eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan version.
• Replace up to ½ cup of flour with whole wheat or oat flour for extra fiber, or use a 1:1 gluten-free baking blend for a gluten-free option.
• Trade walnuts/pecans for sunflower or pumpkin seeds if nut-free, and substitute chocolate chips with raisins, dried cranberries, or leave them out for a less sweet, budget-friendly bread.

You Must Know

– Make-Ahead – For best slicing and flavor, cool fully, then wrap the whole loaf tightly and let it sit at cool room temperature overnight (up to 24 hours); the moisture redistributes and the banana-pumpkin flavors meld so the slices hold together better and taste sweeter.

Serving Tips

• Serve warm slices with a pat of salted butter or cinnamon honey butter.
• Plate with a dollop of Greek yogurt and a drizzle of maple syrup.
• Pair with hot coffee, chai tea, or a cold glass of milk.
• Toast leftover slices and spread with cream cheese or nut butter.
• Cut into cubes for a brunch platter with fruit and cheese.

Storage & Make-Ahead

Pumpkin banana bread keeps, tightly wrapped, in the fridge for up to 5 days.

For make-ahead, bake, cool completely, then slice.

Wrap slices individually and freeze in an airtight bag or container for up to 3 months.

Thaw at room temperature or gently warm in the microwave or toaster oven.

Reheating

Reheat slices gently to keep them moist.

In the microwave, warm 10–15 seconds.

In the oven, 300°F for 8–10 minutes wrapped in foil.

On stovetop, use a covered skillet on low.

Pumpkin Breads in American Holidays

Even before the air turns truly cold, I start craving the cozy ritual of baking pumpkin breads that seem to anchor every American holiday from October through Thanksgiving and into December.

Pumpkin banana bread, especially, feels like a gentle bridge between seasons—summer’s last bananas meeting autumn’s first orange cans stacked in the pantry.

I love how a simple loaf can quietly weave itself into different traditions:

• On Halloween night, I set out thick slices beside a bowl of candy, warm and fragrant for tired trick-or-treaters.
• At Thanksgiving, I tuck a loaf between the pies, an unfussy slice for breakfast while the turkey roasts.
• In December, I wrap cooled slices in parchment, slipping them into gift bags like little edible postcards from fall.

Final Thoughts

Give this pumpkin banana bread a try and see how quickly it becomes a cozy-weather favorite in your home.

Feel free to tweak the spices or mix-ins to make it perfectly your own.

Frequently Asked Questions

Can I Make This Pumpkin Banana Bread in a Muffin Tin Instead?

Yes, you can, and I love doing that. I fill greased muffin cups about ¾ full, bake at 350°F for roughly 18–22 minutes, then let them cool until the kitchen smells irresistibly warm and spiced.

Is This Recipe Suitable for People With Diabetes or Low-Sugar Diets?

It’s not ideal as‑is for strict low‑sugar needs, but you can tweak it. I’d cut the sugars in half, skip chocolate chips, and savor a thin, warm slice with tea like a quiet treat.

How Do I Adjust Baking Time for High-Altitude Locations?

I’d add 5–10°F, start checking doneness around 40 minutes, and expect it to bake a bit faster; when I lived in Denver, I learned to trust the toothpick more than the clock.

Can Children Help Safely With Any Steps in This Recipe?

Yes, kids can safely whisk dry ingredients, mash bananas, stir wet ingredients, and sprinkle in nuts or chips. I always let little hands line the pan and help test doneness—those shared, flour-dusted moments feel magical.

What Drinks Pair Best With Pumpkin Banana Bread for Brunch?

I’d pour you strong coffee with cream, spiced chai, or cold brew. On slow Sundays, I cozy up with cinnamon tea; its warmth wraps around each bite, making the spices hum a little louder.