Pumpkin Banana Bread

Pumpkin Banana Bread combines pumpkin’s rich, warm flavors with the sweet, comforting taste of bananas. This loaf is a perfect blend of seasonal goodness and classic comfort. Whether you enjoy it with your morning coffee or as a delightful afternoon snack, this recipe will surely become a new favorite in your recipe box.

This bread recipe fills your kitchen with the warm, inviting aroma of spices and sweet pumpkin as it bakes. As if combining two classic quick breads wasn’t enough, this moist banana pumpkin loaf also has walnuts which add texture and crunch. It’s topped with a spiced glaze, making it taste even more like the flavors of fall.

My recipe for this autumn spiced bread combines two of my favorites, pumpkin spice bread, and this perfect banana bread. The combination of the two with a homemade pumpkin spice mix creates a deliciously spiced loaf that is incredibly moist and tender. It’s like a cozy fall hug in every bite!

This bread is also a fantastic way to use up ripe bananas. If you find yourself with a bunch of bananas that are past their prime, don’t toss them out! Mash them up and bake them into this delicious bread. It’s also a great way to use up the leftover pumpkin puree from making these pumpkin spice scones.

Pumpkin Banana Bread

The secret to this pumpkin banana bread lies in the simplicity of its ingredients. Overripe bananas and canned pumpkin are the main ingredients. Both are easily found in your local grocery stores. Keep a couple of cans of the squash puree in your pantry at all times to make this recipe.

The mashing of ripe bananas adds a natural sweetness and moisture to the bread, while the pumpkin puree gives a subtle depth of flavor. Adding warm spices of cinnamon, nutmeg, ginger, and cloves, this quick bread will be a delicious treat.

Pumpkin adds a boost of nutrients like vitamin A and fiber, while bananas offer natural sweetness and potassium. It’s a healthier option compared to many other baked goods.

If you are a chocolate fan, then you will definitely want to make this Chocolate Pumpkin Bread.

Timesaving Tips and Variations

• Before starting any recipe, I like to gather all my ingredients and tools to have them ready to go.
• Use a 1:1 gluten-free flour, if needed
• You can use 2 teaspoons of homemade fall spice blend in place of the cinnamon, nutmeg, ginger, and cloves.
• Add ½ cup of chopped pecans in place of the walnuts.
• Add ½ cup mini chocolate chips for the nuts.
• Dried cranberries would be delicious in this recipe.
• What to do with the leftover canned pumpkin: Place the leftover puree into a freezer Ziploc and keep it in the freezer for 4-6 months. Thaw and use it in other recipes. 
• Don’t overmix the batter. If you over-mix the ingredients, more gluten will be produced and you will end up with a tough and dense bread. The goal is to bake a moist and tender bread.

With common ingredients and minimal prep time, this recipe is a cost-effective way to enjoy a delicious homemade treat.

How do you know when pumpkin bread is done?

It takes about an hour to bake this bread. You can insert a toothpick into the middle of the loaf to check for doneness. When the toothpick comes out clean, the bread is done.

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Can I make muffins instead of a loaf?

Yes, you can use the batter to make muffins instead of bread. Pour the batter into a lined muffin tin and bake for about 18 – 20 minutes at 350 degrees or until a toothpick comes out clean.

You can also make mini loaves of bread: pour batter into mini loaf pans and bake at 350 degrees for 25-30 minutes, or until done. Makes about 2 – 3 mini loaves.

How to store and freeze: store at room temperature for up to 3 days. To freeze: wrap the bread in foil or store it in a freezer-safe container – freeze it for up to 3 months.

I love eating this bread as it is baked but you can spread a warm slice with butter or toast it and drizzle a little honey over the slice.

This seasonal snack bread makes a wonderful gift for friends and family. It’s a thoughtful and tasty way to show you care, whether it’s for a holiday, a thank-you gesture, or just because.

💡Explore my favorite Baking Essentials (Amazon affiliate link)

Recommended Tools to Make Quick Breads

These are the tools that I use to make any quick bread. I’ve linked to a few that are my favorites. Most measuring spoon sets do not come with an ⅛ teaspoon, but this set does.

Ingredients

The ingredients for this recipe are easily found in the grocery store. Most will be in the baking aisles.

Bread ingredients:

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup light brown sugar
• 2 eggs
• ½ cup canned pure pumpkin, not pumpkin pie mix
• 3 to 4 very ripe bananas mashed
• 1 teaspoon vanilla extract
• ½ cup walnuts coarsely chopped

Glaze ingredients:

• 1 cup powdered sugar
• 1½ to 2 tablespoons almond milk or plain milk
• ¼ tsp cinnamon
• ⅛ tsp nutmeg
• 1 pinch ground ginger
• 1 pinch ground cloves

If you love French Toast, use slices of this fall-flavored banana loaf in place of your standard bread. Allow the bread to dry out a bit so before using.

How to Make Pumpkin Banana Bread

Preheat oven to 350 degrees. Grease (or spray) your (8×4 or 9×5) loaf pan and set aside. In a medium bowl, whisk your dry ingredients together (flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves)until combined. Set aside.

Using your stand mixer (or hand mixer), combine the butter and sugar until well combined. Add the eggs, one at a time, mixing well after each addition and scraping the bowl as needed.

Next, add the pumpkin and vanilla and mix well. Blend in the mashed bananas.

Slowly pour the dry ingredients into the wet ingredients over low speed until well combined. Add in the walnuts and mix well by hand.

Pour the mixture evenly into your prepared loaf pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool for about 10 to 15 minutes before removing from loaf pan. Cool the bread completely before adding the spiced glaze. While the bread is cooling, make the glaze. Combine all ingredients for the spiced glaze and mix well. You want it thick enough yet pourable. Drizzle over cooled bread. Let harden a few minutes before slicing and enjoying.

This recipe is not only simple to make but also perfect for cozy autumn days or as a special treat for your holiday gatherings.

More Pumpkin Recipes

Whether you love pumpkin or simply looking to try something new, these recipes will satisfy your cravings.

• No Bake Pumpkin Mousse
• Gluten-Free Pumpkin Pancakes
• Homemade Pumpkin Spice Creamer
• Cream Cheese Stuffed Pumpkin Spice Sweet Rolls
• Pumpkin Chocolate Chip Bars

Personally, give me all the fall-inspired baking recipes, especially this delicious bread.

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