Pumpkin Banana Bread – Cozy, Moist, and Perfectly Spiced
Pumpkin banana bread brings together two familiar favorites in one extra-moist loaf. It’s warmly spiced, naturally sweet, and simple enough to bake on a weeknight. Ripe bananas add softness and mellow sweetness, while pumpkin puree brings earthy flavor and a tender crumb.
This is the kind of bread that makes your kitchen smell like fall, no matter the season. Slice it thick, add a smear of butter, and enjoy with coffee or tea.
Why This Recipe Works
This bread balances flavor and texture in a way that feels effortless. Pumpkin puree and mashed bananas both add moisture, which means a soft, plush crumb that stays fresh for days.
A mix of warming spices—like cinnamon and nutmeg—brings cozy flavor without overpowering the banana. A little brown sugar boosts caramel notes and helps the top brown beautifully. Finally, oil instead of butter keeps the loaf extra tender and easy to mix by hand.
Shopping List
- All-purpose flour (1 3/4 cups)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Ground cinnamon (1 1/2 teaspoons)
- Ground nutmeg (1/4 teaspoon)
- Ground ginger (1/4 teaspoon)
- Ripe bananas (2 medium, very spotty)
- Canned pumpkin puree (not pumpkin pie filling; 1 cup)
- Granulated sugar (1/2 cup)
- Light or dark brown sugar (1/2 cup, packed)
- Neutral oil (1/3 cup; canola, vegetable, or light olive)
- Large eggs (2)
- Vanilla extract (2 teaspoons)
- Optional add-ins: chocolate chips, chopped walnuts or pecans, pepitas for topping
- Nonstick spray or butter for the pan
Step-by-Step Instructions
- Prep the pan and oven. Heat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Combine dry ingredients. In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.
- Add wet ingredients. Whisk in the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is well combined and glossy.
- Bring it together. Add the dry ingredients to the wet ingredients.
Stir with a spatula until just combined. Stop mixing as soon as no dry streaks remain to avoid a tough loaf.
- Fold in extras (optional). Gently fold in 1/2 to 3/4 cup chocolate chips or chopped nuts. Sprinkle pepitas on top for crunch if you like.
- Fill the pan. Scrape the batter into the loaf pan and smooth the top. Tap the pan once on the counter to release air bubbles.
- Bake. Bake for 55–70 minutes, until the top is browned and a toothpick inserted in the center comes out with just a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 15 minutes.
- Cool. Let the bread cool in the pan for 10–15 minutes, then lift it out using the parchment and cool completely on a wire rack.
Slicing too soon can make it gummy.
- Serve. Slice with a serrated knife. Enjoy plain, or spread with butter, cream cheese, or almond butter.
Storage Instructions
- Room temperature: Wrap the cooled loaf tightly or store in an airtight container for up to 3 days. The flavor improves on day two.
- Refrigerator: Store slices in a sealed container for up to 1 week.
Bring to room temp or warm briefly before eating.
- Freezer: Wrap the whole loaf (or individual slices) in plastic, then foil. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Reheating: Toast slices or warm in a 300°F (150°C) oven for 8–10 minutes to refresh texture.
Benefits of This Recipe
- Extra moist and tender: Pumpkin and banana work together to keep the crumb soft without needing lots of butter.
- No mixer required: A couple of bowls and a whisk are all you need.
- Flexible sweetness: The sugars are balanced, so it’s not cloying.
It tastes like a snack, not a dessert bomb.
- Great for using up produce: Overripe bananas and leftover pumpkin puree both find a home here.
- Customizable: Add chocolate chips, nuts, or leave it plain. It’s delicious either way.
Pitfalls to Watch Out For
- Overmixing the batter: This can make the bread tough and dense. Stir gently and stop when you no longer see dry flour.
- Undercooking the center: A thick, moist loaf needs enough time to bake through.
Check in several spots with a toothpick.
- Using pumpkin pie filling: It’s pre-sweetened and spiced, which will throw off the recipe. Use pure pumpkin puree.
- Too much banana: Extra banana can make the bread heavy and soggy. Stick to two medium bananas.
- Slicing while hot: Let it cool.
Cutting too soon compresses the crumb and makes it gummy.
Recipe Variations
- Chocolate Chip Pumpkin Banana Bread: Fold in 3/4 cup semisweet or dark chocolate chips. Sprinkle a few on top before baking.
- Nutty Crunch: Add 1/2 cup chopped walnuts or pecans. Toast them first for deeper flavor.
- Maple Glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons pure maple syrup and a pinch of salt.
Drizzle over the cooled loaf.
- Whole-Wheat Boost: Swap 1/2 cup of the all-purpose flour for white whole wheat flour. The loaf will be slightly heartier.
- Dairy-Free: The base recipe is already dairy-free if you skip chocolate chips or use dairy-free chips.
- Mini Loaves or Muffins: Bake as muffins (18–22 minutes) or mini loaves (30–40 minutes). Fill muffin cups about 3/4 full.
- Spice It Up: Add a pinch of cloves or cardamom for a more spiced profile, or use pumpkin pie spice in place of the individual spices.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, as long as it’s cooked and well mashed.
Roast or steam pumpkin, then puree until smooth and strain excess liquid if it seems watery. You’ll need 1 cup of thick, smooth puree.
What if my bananas aren’t ripe enough?
You want bananas with lots of brown spots. To speed things up, bake unpeeled bananas at 300°F (150°C) for 12–15 minutes until blackened, then cool, peel, and mash.
The texture won’t be perfect, but it works in a pinch.
Can I reduce the sugar?
Yes. Reduce total sugar by up to 1/4 cup without major changes. Keep in mind sugar affects moisture and browning, so the loaf may be slightly less tender and won’t brown as deeply.
How do I know when it’s done?
Look for a deep golden-brown top and a toothpick that comes out with a few moist crumbs but no wet batter.
The loaf should feel set in the center and spring back lightly when pressed.
Why did my bread sink in the middle?
It may have been underbaked or overmixed, or your baking soda may be old. Also avoid opening the oven door too early. Make sure your pan is the correct size and bake until the center is fully set.
Can I make it gluten-free?
Use a cup-for-cup gluten-free baking blend with xanthan gum.
Expect a slightly different texture, but it should still be moist and flavorful.
What’s the best way to slice cleanly?
Cool the loaf completely, then use a sharp serrated knife. Wipe the blade between cuts for neat slices, especially if you added chocolate chips.
Is this bread good for breakfast?
Absolutely. It’s not overly sweet and pairs well with yogurt, fruit, or eggs.
A little smear of peanut or almond butter adds protein and keeps you full longer.
Final Thoughts
Pumpkin banana bread is the kind of simple bake that brings comfort without fuss. It’s easy to mix, forgiving, and full of warm, familiar flavors. Keep it classic, or make it your own with chocolate, nuts, or a light glaze.
However you slice it, this loaf earns a spot in your regular rotation—and makes your kitchen smell incredible while it bakes.
Ingredients
Method
- Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
- Combine dry ingredients. In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.
- Add wet ingredients. Whisk in the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is well combined and glossy.
- Bring it together. Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined. Stop mixing as soon as no dry streaks remain to avoid a tough loaf.
- Fold in extras (optional). Gently fold in 1/2 to 3/4 cup chocolate chips or chopped nuts. Sprinkle pepitas on top for crunch if you like.
- Fill the pan. Scrape the batter into the loaf pan and smooth the top. Tap the pan once on the counter to release air bubbles.
- Bake. Bake for 55–70 minutes, until the top is browned and a toothpick inserted in the center comes out with just a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 15 minutes.
- Cool. Let the bread cool in the pan for 10–15 minutes, then lift it out using the parchment and cool completely on a wire rack. Slicing too soon can make it gummy.
- Serve. Slice with a serrated knife. Enjoy plain, or spread with butter, cream cheese, or almond butter.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
