If you’re craving a cozy, moist, and warmly spiced treat, this Pumpkin Banana Bread Recipe is an absolute must-try. Combining the natural sweetness of ripe bananas with the velvety texture and earthy flavor of pumpkin purée, this bread delivers a perfect balance of comfort and nutrition in every bite. It’s the kind of recipe that fills your kitchen with aromas of cinnamon, nutmeg, and cloves, wrapping you in a sweet, inviting hug. Whether you’re looking for a breakfast boost, an afternoon snack, or a dessert that satisfies without being too heavy, this Pumpkin Banana Bread Recipe will quickly become your go-to loaf.
Ingredients You’ll Need
Every ingredient in this Pumpkin Banana Bread Recipe has a role, working together to create a loaf that’s tender, flavorful, and irresistibly moist. You’ll see how simple pantry staples and fresh produce combine to deliver layers of taste, color, and texture.
- 1 1/2 cups all-purpose flour: The base of your bread for structure and softness.
- 1 teaspoon baking soda: Helps the bread rise beautifully and become light.
- 1/2 teaspoon baking powder: Works with baking soda to ensure the perfect rise.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 teaspoon ground cinnamon: Adds warmth and a classic autumnal touch.
- 1/2 teaspoon ground nutmeg: Gives a subtle nutty spice that complements the pumpkin.
- 1/4 teaspoon ground cloves: Injects a hint of deep, aromatic spice for complexity.
- 1/2 cup granulated sugar: Sweetens the loaf without overpowering.
- 1/2 cup brown sugar, packed: Brings a touch of molasses flavor and moisture.
- 1/2 cup unsalted butter, melted: Adds richness and helps keep the bread tender.
- 2 large eggs: Bind everything together and contribute to a tender crumb.
- 1 cup mashed ripe bananas: Adds natural sweetness and moisture with fruity depth.
- 3/4 cup pumpkin purée: The star ingredient that gives vibrant color and a velvety texture.
- 1 teaspoon vanilla extract: Enhances all the flavors with a subtle sweetness.
How to Make Pumpkin Banana Bread Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly. This ensures your bread bakes evenly and comes out cleanly when it’s done, setting the stage for success.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This blend of dry ingredients is where all the warm spices and leavening agents come together to give your pumpkin banana bread its signature flavor and lift.
Step 3: Combine the Sugars and Butter
In a larger bowl, mix the granulated sugar, brown sugar, and melted butter until you get a smooth, even mixture. This creamy base is the secret to keeping the bread moist and sweet, perfectly complementing the bananas and pumpkin.
Step 4: Add Eggs and Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the mashed bananas, pumpkin purée, and vanilla extract until everything is combined in a luscious, creamy batter.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry ingredient mixture to the wet batter, gently folding as you go. The key here is not to overmix — just stir until everything is blended. This careful mixing keeps the bread light and fluffy.
Step 6: Bake to Perfection
Pour your beautifully spiced batter into the prepared loaf pan and pop it in the oven for 50-60 minutes. Test doneness with a toothpick: it should come out clean or with a few moist crumbs attached. Then let your bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Pumpkin Banana Bread Recipe
Garnishes
Serving this pumpkin banana bread is a joy in itself. A simple dusting of powdered sugar or a drizzle of honey can elevate the sweetness just right. For a richer experience, spread a little cream cheese or cinnamon butter on each slice to highlight the warm spices.
Side Dishes
This bread pairs wonderfully with a hot cup of coffee or chai tea, making your morning or afternoon break cozy and satisfying. Consider a bowl of spiced pumpkin soup or a fresh fruit salad to round out your snack or brunch with a balance of textures and flavors.
Creative Ways to Present
Turn your loaf into gift-worthy treats by slicing it thin and wrapping pieces in parchment paper tied with twine. You can also toast slices and top with nut butter and sliced bananas for an extra decadent breakfast. The versatility of this Pumpkin Banana Bread Recipe means you can always find new ways to enjoy it.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pumpkin banana bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and delicious for up to 3 days.
Freezing
If you want to save some for later, pumpkin banana bread freezes beautifully. Wrap slices or the whole loaf tightly in plastic wrap, then foil, and place in a freezer bag. Freeze for up to 3 months and thaw overnight in the fridge before enjoying.
Reheating
To bring your pumpkin banana bread back to life, warm individual slices in a toaster oven or microwave for a few seconds. This will restore softness and revive the warm spice aromas — especially delightful with a spread of butter or cream cheese.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin purée works perfectly in this Pumpkin Banana Bread Recipe and offers convenience without sacrificing flavor or texture.
What ripeness should the bananas be?
For the best flavor and sweetness, use ripe bananas with lots of brown spots. The softer and sweeter, the better — they melt beautifully into the batter.
Can I substitute the butter with oil?
Yes, melted coconut oil or vegetable oil can be used as a substitute for butter. Keep the quantity the same, but the texture might be slightly different — still delicious though!
How do I know when the bread is fully baked?
A toothpick inserted into the center should come out clean or with just a few moist crumbs. If wet batter sticks to it, the bread needs more time to bake.
Can I add nuts or chocolate chips?
Definitely! Chopped walnuts or pecans and semi-sweet chocolate chips add a lovely crunch and extra bursts of flavor that complement the spices beautifully.
Final Thoughts
There is something truly special about baking this Pumpkin Banana Bread Recipe from scratch. It’s an experience filled with warm scents and delightful textures that make every bite memorable. Whether you’re sharing it with friends or savoring it quietly on your own, it’s a recipe that brings comfort and joy effortlessly. Go ahead and try it—you might just find your new favorite fall treat!
Print
Pumpkin Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Banana Bread combines the moist sweetness of ripe bananas with the warm spices and rich flavor of pumpkin purée. Perfectly spiced with cinnamon, nutmeg, and cloves, this quick bread is a cozy, comforting treat for breakfast or snack time. Its tender crumb and subtle sweetness make it a seasonal favorite that’s easy to prepare and bake.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 3/4 cup pumpkin purée
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, blend the granulated sugar, brown sugar, and melted unsalted butter until smooth and uniform. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the mashed ripe bananas, pumpkin purée, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, gently stirring until just combined to avoid overmixing which can make the bread dense.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing, which helps maintain its texture.
Notes
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- Do not overmix the batter to keep the bread tender and avoid toughness.
- If desired, add nuts or chocolate chips for extra texture and taste.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
