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Pumpkin Banana Bread

This moist Pumpkin Banana Bread combines sweet ripe bananas, creamy pumpkin puree, brown sugar, and warm fall spices. It is an easy one-loaf quick bread that is perfect for breakfast, dessert, or a cozy afternoon snack.
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Prep Time 15 minutes
Cook Time 1 hour
Initial Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Banana Bread
  • 1 cup ripe bananas mashed; approximately 2–3 medium bananas
  • 1 cup pumpkin puree canned or homemade; do not use pumpkin pie filling
  • 1/2 cup unsalted butter melted and cooled slightly
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 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 ginger
Optional Add-In
  • 1/2 cup walnuts or pecans chopped
For Preparing the Pan
  • nonstick cooking spray or additional butter for greasing the loaf pan

Equipment

  • 9×5-inch loaf pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Wire cooling rack
  • Toothpick or cake tester

Method
 

Prepare the Oven and Pan
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving enough overhang to lift the bread from the pan.
Mix the Wet Ingredients
  1. Add the ripe bananas to a large mixing bowl and mash them until mostly smooth.
  2. Add the pumpkin puree, melted butter, and packed brown sugar. Stir until smooth and well combined.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
Combine the Dry Ingredients
  1. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Finish the Batter
  1. Gradually add the dry ingredients to the wet mixture.
  2. Fold gently with a spatula or wooden spoon just until no dry streaks of flour remain. Do not overmix.
  3. If using chopped walnuts or pecans, gently fold them into the batter.
Bake the Bread
  1. Pour the batter into the prepared loaf pan and smooth the top into an even layer.
  2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
  3. If the top browns too quickly before the center is baked, loosely cover the loaf with aluminum foil for the remaining baking time.
Cool and Serve
  1. Let the bread cool in the loaf pan for 10–15 minutes.
  2. Carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
  3. Once cooled, cut the loaf into approximately 10 slices and serve plain or with softened butter.

Notes

  • Yield: This recipe makes one 9×5-inch loaf, or approximately 10 slices.
  • Bananas: Use soft, heavily speckled bananas for maximum sweetness, moisture, and banana flavor.
  • Pumpkin: Use plain pumpkin puree, not sweetened pumpkin pie filling.
  • Banana substitution: Replace the mashed banana with 1/2 cup unsweetened applesauce. The finished bread will have less banana flavor.
  • Pumpkin substitution: An equal amount of smooth butternut squash puree may be used.
  • Butter substitution: Replace the melted butter with an equal amount of melted coconut oil or neutral canola oil.
  • Sugar substitution: Coconut sugar or granulated sugar may replace the brown sugar, but the loaf will have a lighter caramel flavor.
  • Spices: Adjust the cinnamon, nutmeg, and ginger to taste, or replace them with approximately 1 3/4 teaspoons of pumpkin pie spice.
  • Do not overmix: Fold only until the flour disappears. Overmixing can create a dense or tough loaf.
  • Check doneness: Insert a toothpick into the center rather than near the edges. It should emerge clean or with a few moist crumbs, but no wet batter.
  • Cooling: Let the loaf cool before slicing so its crumb can set and the center does not become gummy.
  • Storage: Store the completely cooled loaf in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freezing: Wrap the whole loaf or individual slices tightly and freeze for up to 3 months.