Soft, moist, and absolutely packed with cozy fall flavor, Pumpkin Banana Bread is a magical melding of two classic quick breads that’ll fill your kitchen with the most irresistible aroma. Whether you’re easing into autumn, craving a special weekend breakfast, or just want a snack that’ll hit the spot with a cup of coffee, this loaf delivers in every way. Each slice boasts the best of both worlds: sweet banana and warmly spiced pumpkin, finished with your choice of chocolate chips or walnuts for good measure. Trust me, one bite and you’ll know why Pumpkin Banana Bread is a must for your baking lineup!

Pumpkin Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what goes into this dreamy loaf, because every ingredient here truly counts. The combination of fruit, spice, and just the right amount of sweetness creates that signature Pumpkin Banana Bread flavor and unbeatable texture. Here’s what you need—and why:

Mashed Ripe Banana: Super ripe bananas bring natural sweetness, moisture, and that unmistakable banana flavor—spotty skins are your friends here!
Canned Pumpkin Puree: Adds an earthy sweetness, gorgeous color, and keeps the bread extra tender (don’t use pumpkin pie filling).
Large Eggs: They help bind everything together and add a little lift.
Vegetable Oil: The secret to a perfectly moist crumb and a softer texture that stays fresh for days.
Granulated Sugar: For balanced, straightforward sweetness.
Brown Sugar: Gives depth and a little caramel-like richness—plus more moisture.
Vanilla Extract: Adds warmth and rounds out all the flavors beautifully.
All-Purpose Flour: Sturdy enough to hold all that glorious moisture, but light enough to keep the crumb just right.
Baking Soda: Teams up with the banana for a good rise and tenderness.
Baking Powder: Works alongside baking soda for the perfect lift.
Salt: Essential for balancing sweetness and sharpening flavors.
Ground Cinnamon: The chief spice for that iconic Pumpkin Banana Bread warmth.
Ground Nutmeg: A dash of nutmeg takes the spice profile up a notch.
Ground Ginger: Adds a subtle, zesty kick that keeps things interesting.
Ground Cloves: Just a hint makes the overall flavor deeper and more complex.
Chopped Walnuts or Chocolate Chips (optional): Mix-ins for crunch, decadence, or a bit of both!

How to Make Pumpkin Banana Bread

Step 1: Prep the Oven and Pan

First things first: preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well—either with nonstick spray or a little swipe of oil—so your Pumpkin Banana Bread pops out easily after baking. This simple start makes everything else a breeze.

Step 2: Mix Wet Ingredients

Grab a large mixing bowl and whisk together the mashed banana, pumpkin puree, eggs, vegetable oil, both sugars, and vanilla extract. Whisk until smooth and combined—no need to overdo it or get out the mixer! This will be your fragrant, golden base.

Step 3: Combine Dry Ingredients

In a second bowl, use a whisk to blend the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Taking this step ensures those warm spices get perfectly dispersed, so every bite of Pumpkin Banana Bread gets a hit of flavor.

Step 4: Bring Everything Together

Gradually add the dry mixture to your wet mixture, gently stirring with a spatula or large spoon. Be careful not to overmix—just combine until you don’t see streaks of flour. If you’re feeling fancy, gently fold in chopped walnuts or chocolate chips at this stage.

Step 5: Bake

Pour the batter into your loaf pan and even out the top. Slide it into the oven and bake for 55–65 minutes. The top will turn a lovely golden brown and a toothpick inserted in the center should come out clean when it’s ready. Your whole kitchen will smell spectacular!

Step 6: Cool and Enjoy

When the bread is done, cool it in the pan for 10 minutes (it sets up a bit and is easier to remove). Then, transfer to a wire rack to cool completely—if you can wait that long before sneaking a slice of Pumpkin Banana Bread!

How to Serve Pumpkin Banana Bread

Garnishes

A little flourish goes a long way here. Try dusting your loaf with a sprinkle of powdered sugar, a drizzle of vanilla glaze, or an extra scattering of chopped nuts on top before baking for eye-catching crunch. Once sliced, a small dollop of whipped cream or a pat of butter makes each serving extra special.

Side Dishes

Serve Pumpkin Banana Bread for breakfast or brunch alongside tangy Greek yogurt, a fruit salad bursting with citrus, or even a frothy latte or spiced chai. The slightly sweet, spicy profile pairs beautifully with savory egg dishes or crispy bacon if you want a full spread.

Creative Ways to Present

Go beyond the classic loaf slice: try toasting thick slabs and spreading with nut butter, sandwiching them with cream cheese frosting for a treat, or cutting the loaf into small cubes for a stunning trifle layered with whipped cream and fruit. Pumpkin Banana Bread is made for sharing, so why not turn it into adorable mini loaves for gifts?

Make Ahead and Storage

Storing Leftovers

One of the best things about Pumpkin Banana Bread is how it tastes even better the next day! Simply wrap cooled leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors continue to meld and intensify, and the crumb stays irresistibly moist.

Freezing

For longer storage, let the bread cool completely, then wrap the whole loaf or individual slices in plastic wrap and a layer of foil. Tuck it into a freezer bag and freeze for up to three months. When you’re craving Pumpkin Banana Bread, simply thaw a slice at room temperature or overnight in the fridge.

Reheating

If you love that warm, fresh-from-the-oven taste, gently reheat slices in the microwave for 15–20 seconds or warm them in a low oven (about 300°F) for a few minutes. Toasting slices gives a slight crunch to the edges, which is a delightful contrast to the tender inside.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast your pumpkin until soft, blend until smooth, and let it cool before using. Homemade pumpkin puree will make your Pumpkin Banana Bread taste even more wholesome—just make sure it’s not too watery.

What can I substitute for vegetable oil?

If you prefer, you can swap out the vegetable oil for an equal amount of melted coconut oil or unsalted butter. Both options offer their own subtle flavor twists to your Pumpkin Banana Bread.

How can I make Pumpkin Banana Bread gluten-free?

Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. Just double-check your blend includes xanthan gum, which helps maintain the bread’s structure.

Do I have to add walnuts or chocolate chips?

Not at all—those add-ins are purely optional. Feel free to skip them, or try stirring in dried cranberries, chopped pecans, or even a mix of your favorite nuts and chips to make the Pumpkin Banana Bread your own.

Why did my bread come out dense or gummy?

This usually happens if the batter was overmixed or the bread was underbaked. Mix just until combined, and make sure to use the toothpick test—every oven is different, so a few extra minutes might be needed for perfection.

Final Thoughts

If you want to fill your home with warmth (and incredible aromas!), give Pumpkin Banana Bread a try. It’s easy, foolproof, and seriously satisfying—ideal for cozy mornings, afternoon treats, or anytime you need a little comfort in loaf form. I can’t wait for you to bake it, share it, and fall in love with every bite!