Pumpkin Spice Banana Bread

There’s something about the scent of warm spices drifting from the oven that makes a house feel instantly like home.

Picture a golden loaf of pumpkin spice banana bread, its crackled top dusted with cinnamon, the inside tender and moist with mashed banana and pumpkin purée.

This is the ultimate cozy treat—part breakfast, part snack, part dessert—ready in just about an hour, with only a few minutes of hands-on time.

It’s perfect for busy families, beginners who want a foolproof bake, and anyone who craves comfort with their coffee.

I first leaned on this recipe during a hectic fall week, when overripe bananas and a lonely can of pumpkin turned into warm slices that quieted the chaos and kept everyone happy for days.

Whether it’s for lazy Sunday brunches, last‑minute guests, or late‑night cravings, this bread fits right in. Ready to bring this dish to life?

Why You’ll Love It

• Delivers cozy pumpkin spice flavor with extra sweetness from ripe bananas
• Stays incredibly moist for days, even without any glaze or frosting
• Uses simple pantry staples you probably already have on hand
• Works great with or without nuts and chocolate chips added
• Freezes beautifully for quick make-ahead breakfasts, snacks, or desserts

Ingredients

• 1 1/2 cups mashed banana, ripe — use very spotty bananas for sweetness
• 1 cup pumpkin puree, canned — be sure it’s 100% pumpkin, not pie filling
• 2 large eggs, room temperature — room temp helps batter mix evenly
• 1/2 cup unsalted butter, melted and cooled — cooling prevents scrambling the eggs
• 1/2 cup granulated sugar — adds structure and sweetness
• 1/2 cup light brown sugar, packed — gives moisture and caramel flavor
• 1 teaspoon vanilla extract — use pure vanilla for best flavor
• 1 3/4 cups all-purpose flour — measure with spoon-and-level method
• 1 teaspoon baking soda — key for lift with acidic ingredients
• 1 teaspoon baking powder — helps create a lighter crumb
• 1/2 teaspoon fine sea salt — enhances overall flavor balance
• 2 teaspoons ground cinnamon — main warm spice note
• 1/2 teaspoon ground nutmeg — freshly grated is most aromatic
• 1/4 teaspoon ground cloves — strong, so measure lightly
• 1/4 teaspoon ground ginger — adds subtle warmth and bite
• 1/2 cup chopped walnuts, optional — toast lightly for deeper flavor
• 1/2 cup chocolate chips, optional — mini chips distribute more evenly

Step-by-Step Method

Preheat & Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper, leaving an overhang for easy removal.

Make sure your eggs are at room temperature and your butter is melted and cooled. Set everything aside so the batter comes together smoothly and bakes evenly.

Combine Wet Ingredients

Mash very ripe bananas in a large mixing bowl until mostly smooth.

Add the pumpkin puree, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract. Whisk until the mixture looks smooth and cohesive, with no visible streaks of egg or butter.

Properly combining the wet ingredients helps create a uniform texture in the finished bread.

Mix Dry Ingredients

In a separate mixing bowl, add the all-purpose flour, baking soda, baking powder, fine sea salt, ground cinnamon, nutmeg, cloves, and ginger.

Whisk thoroughly to distribute the leaveners and spices evenly. Breaking up any flour or spice clumps now prevents overmixing later.

This step makes certain every bite has balanced flavor and an even rise during baking.

Combine Wet & Dry Gently

Pour the dry mixture into the bowl of wet ingredients.

Use a wooden spoon or spatula to stir gently, folding from the bottom up. Stop as soon as you no longer see dry streaks of flour.

Avoid vigorous stirring; overmixing develops gluten, which can make the bread tough instead of soft and tender.

Fold In Mix-Ins

Sprinkle in the chopped walnuts and chocolate chips, if using.

Fold them gently into the batter until they look evenly dispersed, taking care not to overwork the mix. Make certain no large clumps of nuts or chips gather in one spot.

This step adds texture and pockets of flavor without compromising the bread’s crumb.

Fill Pan & Smooth Top

Transfer the batter into the prepared loaf pan, using a spatula to scrape the bowl.

Spread the batter evenly so it reaches all corners. Smooth the top with the spatula to promote even baking and an attractive finish.

Gently tap the pan on the counter to release any large air bubbles trapped inside.

Bake & Check Doneness

Place the loaf pan in the center of the preheated oven.

Bake for 50 to 55 minutes, checking near the end with a toothpick inserted into the center. Look for it to come out clean or with a few moist crumbs.

Tent loosely with foil if the top browns too quickly before the middle is fully baked.

Cool & Slice

Set the pan on a cooling rack and let the bread rest in the pan for 10 minutes.

Carefully lift it out using the parchment or invert it onto the rack. Allow it to cool another 10 minutes before slicing.

This short cooling time helps the loaf set, making cleaner slices and better texture when served.

Ingredient Swaps

• Use melted coconut oil or a neutral vegetable oil instead of butter for a dairy-free version (and swap in dairy-free chocolate chips if using).
• Replace eggs with 2 “flax eggs” (2 tbsp ground flaxseed + 6 tbsp water, rested 5–10 minutes) for an egg-free/vegan loaf.
• Substitute whole wheat pastry flour or a 50/50 mix of all-purpose and whole wheat flour for more fiber; for gluten-free, use a 1:1 gluten-free baking blend.
• Swap walnuts for pecans, almonds, or sunflower seeds, or omit entirely for a nut-free loaf.
• If pumpkin puree is hard to find, use mashed sweet potato or butternut squash puree in the same amount.

You Must Know

– Make-Ahead – For next-day serving, cool completely (about 1–1½ hours) and wrap tightly in plastic or foil, then keep at room temp up to 3 days.

The moisture redistributes overnight, so slices are usually softer and the pumpkin spice flavor tastes more rounded by day 2.

Serving Tips

• Serve warm with a pat of salted butter or cinnamon honey butter.
• Plate slices with a drizzle of maple syrup and a dollop of whipped cream.
• Pair with hot coffee, chai latte, or spiced apple cider for a cozy treat.
• Toast leftover slices and top with cream cheese or Greek yogurt and nuts.
• Cut into cubes for a fall-inspired trifle with vanilla pudding and caramel sauce.

Storage & Make-Ahead

Pumpkin spice 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 up to 3 months.

Thaw at room temperature or rewarm briefly in a low oven or toaster oven before serving.

Reheating

For best texture, reheat slices briefly.

10–20 seconds in the microwave, 5–10 minutes in a 300°F oven wrapped in foil, or warm on a covered skillet over low heat.

Pumpkin Spice Latte Craze

Every year as the air turns crisp and sweaters come out of hiding, I watch the pumpkin spice latte craze sweep through coffee shops like a cozy, cinnamon-scented tide.

I see hands wrapped around warm paper cups, steam fogging up windows, and that familiar swirl of tawny espresso and pumpkin-orange foam.

There’s something undeniably comforting about it—the nutmeg in the air, the whisper of cloves, the gentle sweetness that feels like a soft blanket for your taste buds.

When I stir those same spices into banana bread batter, I’m really chasing that feeling.

You and I don’t need a drive-thru; we can bake our own version of the latte craze, slice by slice, in the quiet warmth of the kitchen.

Final Thoughts

Give this Pumpkin Spice Banana Bread a try and enjoy how cozy, moist, and flavorful it turns out.

Feel free to tweak it with your favorite mix-ins—like extra nuts, different chips, or a streusel topping—to make it your own.

Frequently Asked Questions

Can I Make This Pumpkin Spice Banana Bread Gluten-Free?

Yes, you can. I’d swap the flour for a 1:1 gluten‑free blend, sift it gently, and bake as written. You’ll still slice into a tender, fragrant loaf, steam curling up like spiced autumn air.

Is This Recipe Suitable for Toddlers or Young Children?

Yes, it’s generally suitable for toddlers if your pediatrician approves eggs, dairy, and nuts. I’d slice it thin, skip walnuts and big chocolate chips, and serve it soft, slightly warm, with milk nearby.

How Do I Prevent a Dense or Gummy Texture?

You’ll prevent dense, gummy slices if you don’t overmix once you add flour, measure ingredients accurately, use very ripe but not watery bananas, bake until a toothpick shows moist crumbs, then let the loaf cool completely.

Can I Bake This Batter as Muffins Instead of a Loaf?

Yes, you can. I’d spoon the batter into lined tins, two-thirds full, bake at 350°F for about 18–22 minutes. You’ll get tender, fragrant little domes, steam curling up as you break one open.

What’s the Best Way to Ship This Bread as a Gift?

You’ll want to cool it completely, wrap slices snugly in plastic, then foil, and nestle them in a tin with crumpled parchment. I’d ship priority mail so your gift arrives soft, fragrant, and tender.