Banana Pumpkin Bread Recipe

Banana Pumpkin Bread is what happens when two fall favorites finally share the same loaf pan.

Ripe bananas bring the sweetness, and pumpkin puree brings that rich, spiced warmth.

This Banana Pumpkin Bread Recipe is moist, tender, and perfectly spiced with cinnamon and nutmeg.

It takes one bowl for the wet ingredients and one for the dry, so even beginners can pull it off with confidence.

I bake it for lazy weekend mornings, cozy afternoons with a cup of coffee, and family gatherings when I want something that disappears fast.

If you love a classic fall loaf, my pumpkin bread recipe is another staple in my kitchen.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	60 to 70 minutes
Total Time	1 hour 15 minutes to 1 hour 25 minutes
Servings	12 slices
Difficulty Level	Easy

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Why You’ll Love This Banana Pumpkin Bread Recipe

This loaf combines the sweetness of bananas with the cozy, spiced flavor of pumpkin puree.

It stays incredibly moist thanks to the vegetable oil and organic eggs, and the warm spices make every bite feel like a hug.

• Perfect fall flavors: The blend of cinnamon and nutmeg tastes like autumn in a slice.
• Super moist texture: Bananas and pumpkin puree create a tender, soft crumb that stays soft for days.
• Easy to make: Simple pantry ingredients and straightforward steps make this beginner friendly.
• Versatile treat: Serve it for breakfast, a snack, or dessert with a scoop of ice cream.

You might also enjoy: Banana Nut Bread Recipe

Ingredients

This recipe uses simple pantry staples to make a flavorful, moist loaf.

Choose very ripe bananas with plenty of brown spots, and make sure your pumpkin puree is 100% pure pumpkin.

• 1 cup mashed ripe bananas (about 2 to 3 medium bananas)
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 organic eggs

Another loaf with a similar spiced flavor is my chai spiced banana bread, which is perfect for banana lovers.

Kitchen Equipment Needed

You do not need fancy tools to make this bread, just a few kitchen essentials.

Gather these items before you start so everything is within reach.

• Mixing bowls (one medium and two large)
• Whisk
• Spatula
• Loaf pan (9×5 inches)
• Parchment paper
• Wire cooling rack
• Measuring cups
• Measuring spoons
• Masher or fork (for mashing bananas)
• Oven mitts

Read Also: Cinnamon Streusel Bread Recipe

Recommended Products for This Recipe

These are my personal recommendations based on years of baking quick breads at home.

Each one solves a small problem that can make or break a loaf.

1. Libby’s 100% Pure Pumpkin Puree

I reach for this can every fall because the texture is smooth and consistent, which means a predictable, moist crumb.

It is also 100% pure pumpkin, so you never have to worry about accidentally grabbing pie filling.

Get it on Amazon

2. USA Pan Bakeware Loaf Pan

This heavy duty aluminized steel pan heats evenly, so the edges of your loaf do not overbake before the center is done.

The nonstick coating also helps the bread release cleanly, even without parchment.

Get it on Amazon

3. Saigon Cinnamon, Ground

Saigon cinnamon has a bolder, sweeter warmth than regular grocery store cinnamon.

A single teaspoon gives this loaf a deeper spiced flavor that really stands out against the bananas.

Get it on Amazon

4. Silicone Spatula Set

A flexible, heat resistant spatula makes it easy to fold the dry ingredients into the batter without overmixing.

It also scrapes the bowl clean so none of that delicious batter goes to waste.

Get it on Amazon

Another favorite loaf for the fall season is my apple butter bread, which pairs beautifully with these same tools.

Step-by-Step Instructions: How to Make Banana Pumpkin Bread

Follow these detailed steps to bake a perfect loaf.

Each step is broken down so the process feels clear and approachable, even for first time bakers.

1. Preheat the Oven

• Set your oven to 350°F (175°C) so it reaches the right temperature by the time your batter is ready.
• Grease a 9×5-inch loaf pan with a little vegetable oil, or line it with parchment paper for easy removal later.
• If you use parchment, leave some overhang on the long sides so you can lift the bread out after baking.
• Place the oven rack in the center position for the most even baking.

2. Mash the Bananas

• In a medium mixing bowl, mash 1 cup of ripe bananas (about 2 to 3 medium bananas) with a masher or fork.
• Aim for a smooth consistency with minimal lumps, which helps create a uniform texture in the finished bread.
• Choose bananas with lots of brown spots, because the riper the banana, the sweeter and more flavorful your loaf will be.

3. Mix the Wet Ingredients

• In a large mixing bowl, combine the mashed bananas, 1 cup of pumpkin puree, ½ cup of vegetable oil, 1 cup of granulated sugar, and 2 organic eggs.
• Use a whisk to blend everything until smooth and fully combined.
• The mixture should look creamy and slightly orange from the pumpkin.
• Make sure the eggs are fully incorporated so there are no streaks in the batter.

4. Combine the Dry Ingredients

• In another mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of sea salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg.
• Whisk for about 30 seconds so the baking soda and spices are evenly distributed.
• This helps the bread rise uniformly and taste consistent from the first slice to the last.

5. Combine the Wet and Dry Ingredients

• Slowly add the dry ingredients to the wet ingredients, stirring gently with a spatula or whisk.
• Mix just until no flour streaks remain, because overmixing can make the bread dense.
• The batter should be thick but pourable, with a smooth, slightly lumpy texture from the bananas and pumpkin.

6. Pour the Batter into the Pan

• Pour the batter into the prepared loaf pan.
• Use a spatula to smooth the top so the loaf bakes evenly.
• Tap the pan gently on the counter a few times to release any air bubbles, which helps prevent an uneven texture.

7. Bake the Bread

• Place the loaf pan in the preheated oven and bake for 60 to 70 minutes.
• Check at the 60 minute mark by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
• If the top browns too quickly, cover it loosely with aluminum foil during the last 10 to 15 minutes.
• Avoid opening the oven door too often, since the sudden temperature drop can cause the loaf to sink.

8. Cool and Remove from the Pan

• Let the bread cool in the loaf pan for 10 to 15 minutes.
• Use the parchment overhang to lift the loaf out, or run a knife around the edges to loosen it.
• Transfer the bread to a wire rack and let it cool completely.
• Cooling fully before slicing gives you clean cuts and keeps the bread from crumbling.

Another favorite: Chocolate Chip Pumpkin Bread Recipe

Tips for The Best Banana Pumpkin Bread

A few small habits make a big difference in how tender and flavorful this loaf turns out.

Keep these tips in mind every time you bake.

• Use very ripe bananas for maximum sweetness and flavor.
• Do not overmix the batter, which keeps the bread light and tender.
• Check the pumpkin puree label and use 100% pure pumpkin, not pumpkin pie filling.
• Measure all-purpose flour by spooning it into the measuring cup and leveling it off, or weigh it on a digital kitchen scale for the most accurate result.
• Let the bread cool completely before slicing for the best texture.

I use a similar mixing method in my pumpkin spice bread, so the tips carry over nicely.

Serving Suggestions

This bread is versatile enough to shine at any time of day.

Its warm spices and moist texture make it a crowd pleaser for breakfast, snacks, or dessert.

• Serve a warm slice with a pat of butter for a cozy breakfast.
• Pair it with a scoop of vanilla ice cream for a decadent dessert.
• Toast a slice and spread it with cream cheese for a quick snack.
• Enjoy it with a cup of coffee or chai tea to enhance the fall flavors.

Another favorite: Gingerbread Loaf

Variations of Banana Pumpkin Bread

Once you have the classic loaf down, it is easy to switch things up.

Try these fun twists on the original.

• Add ½ cup of chocolate chips for a sweet, indulgent touch.
• Stir in ½ cup of chopped walnuts or pecans for crunch.
• Swap the vegetable oil for melted coconut oil for a subtle tropical flavor.
• Add ¼ teaspoon of ground cloves for extra spice warmth.

If you like the idea of added zucchini or other veggies, my pumpkin zucchini bread is a great next bake.

Storage and Reheating

This bread keeps beautifully, so you can bake it ahead and enjoy it all week.

Make sure it is completely cool before you wrap or store it.

• Store it in an airtight container at room temperature for up to 3 days.
• Refrigerate it for up to a week to extend its freshness.
• Freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months.
• Reheat slices in the microwave for 15 to 20 seconds, or in a toaster oven for a warm, fresh taste.

You might also enjoy: Apple Pie Bread Recipe

Nutritional Facts

Here is the approximate nutritional breakdown per slice, based on 12 slices per loaf.

Values will vary slightly depending on the brands you use and any add-ins.

• Calories: 220 kcal
• Fat: 10g
• Carbohydrates: 30g
• Protein: 3g
• Sugar: 15g
• Fiber: 1g

Cinnamon and oats are a lovely pairing, as you will see in my honey oatmeal bread.

Health Benefits of Key Ingredients

This loaf is not just delicious, it also contains ingredients that offer some nice health benefits.

The combination of bananas and pumpkin puree makes it a nutrient rich treat.

• Bananas: Rich in potassium, which supports heart health and muscle function.
• Pumpkin puree: Loaded with vitamin A for eye health and antioxidants for immune support.
• Cinnamon: Contains anti-inflammatory properties and may help regulate blood sugar.
• Nutmeg: May aid digestion and adds a warm, aromatic flavor.

For a lighter option, try: High Protein Banana Bread

FAQs About Banana Pumpkin Bread

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Roast a small pumpkin, scoop out the flesh, and blend it until smooth to get 1 cup of puree.

Make sure the puree is well drained so the bread does not turn out too wet.

2. Can I make this recipe gluten-free?

Absolutely. Swap the all-purpose flour for a 1:1 gluten-free flour blend.

Check that your baking soda is gluten-free too, since some brands may have cross-contamination.

3. How do I know when the bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done.

Start checking around the 60 minute mark to avoid overbaking.

4. Can I reduce the sugar in this recipe?

Yes, you can cut the granulated sugar to ¾ cup for a less sweet loaf.

The bananas and pumpkin puree add natural sweetness, so the reduction will not hurt the flavor much.

5. Can I make muffins instead of a loaf?

Definitely. Pour the batter into a greased or lined muffin tin and bake at 350°F for 20 to 25 minutes, or until a toothpick comes out clean.

Read Also: 4 Ingredient Gluten Free Bread Recipe

Conclusion

This Banana Pumpkin Bread is the perfect way to celebrate fall’s cozy flavors.

It is a simple, beginner friendly recipe that delivers big on taste and comfort.

The blend of sweet bananas and spiced pumpkin puree creates a loaf that is moist, flavorful, and ready for any time of day.

Slice it for breakfast, snack on it in the afternoon, or serve it as a simple dessert.

I hope it becomes a seasonal favorite in your kitchen, so grab those ripe bananas and let the warm aromas fill your home.

If you try it, leave a comment below and tell me how it turned out, and feel free to share it with a friend who loves fall baking.

Recommended:

• Fall Bread Recipes
• Pear Walnut Bread Recipe
• Bourbon Pecan Bread Recipe
• Harvest Spice Bread
• Blueberry Pumpkin Bread Recipe