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Pumpkin Banana Bread is the best fall recipe: A soft banana bread with pumpkin to keep it moist and tons of pumpkin spice. This quick bread is the easiest recipe and every bite tastes like fall.
Quick breads are my absolute favorite because they are so easy to make. This recipe is like pumpkin bread and banana bread had a baby – the perfect soft and moist loaf with tons of pumpkin spice fall flavor. Such an easy recipe that turns out great every time we make it!
Ingredients Needed
- Vegetable Oil: I like using oil in my quick bread recipes (instead of butter) to keep them extra moist. You can use canola oil or liquid coconut oil. Since there is no milk in the recipe, this makes it a non-dairy banana bread with pumpkin.
- Bananas: Save those over ripe bananas for this bread! I freeze any spotted banana in their peels so I can make banana bread whenever I want.
- Pumpkin Puree: Make sure to get canned pumpkin puree, not pumpkin pie mix.
- Brown Sugar: Always remember to pack your brown sugar.
- Spices: Pumpkin Pie Spice and Cinnamon make the bread have a true fall spiced flavor.
Variations & Substitutions
- Make gluten-free bread by swapping 1:1 GF All-Purpose Flour.
- You can also use a combination of all-purpose flour and whole wheat flour or white whole wheat flour (use half and half).
- Add 1/2 cup chopped nuts (pecans or walnuts), or 1 cup chocolate chips.
- Top the bread with cream cheese frosting!
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How to make Pumpkin Banana Bread
- Whisk together flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Stir brown sugar, vegetable oil, pumpkin puree, and mashed bananas in a large bowl (using a wooden spoon or spatula, or you can use a mixer).
- Stir in eggs and vanilla, then mix flour mixture into the wet ingredients..
- Pour batter into prepared pan. Bake 40-50 minutes or until a toothpick comes out clean from the center of the bread.
- Let cool 10 minutes before removing from pan and/or slicing to serve.
Expert Tips
- This recipe is written for a 9 x 5-inch loaf pan. If you only have an 8×4-inch loaf pan you may want to make 2-3 muffins along with it.
- You know quick bread is done when there is a nice crack in the center, it’s golden brown and a toothpick comes out with just a few crumbs from the center of the crack.
- Turn this into 12 muffins by baking in muffin liners in a cupcake pan.
Storage
Store leftovers in an airtight container at room temperature for just a few days. When you are going to freeze this recipe, I recommend slicing the bread first instead of freezing the full loaf. This makes it easier to pull out slices and thaw them as you want. Store slices or a wrapped full loaf in the freezer.
FAQs
Quick bread like pumpkin or banana breads will fall in the center after baking if the center wasn’t totally cooked. That’s why you should test in the center of the crack and the toothpick should come out with just a few crumbs.
Be sure to check your oven temperature – if it starts to get dark on top too quickly, you can lower your oven temp to 325° and/or tent the pan with foil. Different ovens cook differently and some get hotter on top which can cause the bread to darken quickly but not bake all the way through.
Pumpkin Banana Bread Recipe
Recipe Video
Ingredients
- 2 cups (248g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200g) packed brown sugar
- ½ cup (119g) vegetable oil
- ¾ cup (180g) pumpkin puree
- 2 medium overripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray (or grease and flour it).
- Whisk together flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt in a small bowl. Set aside.
- Stir brown sugar, vegetable oil, pumpkin puree, and mashed bananas in a large bowl (using a wooden spoon or spatula, or you can use a mixer).
- Stir in eggs and vanilla, then mix in dry ingredients.
- Pour batter into prepared pan. Bake 40-50 minutes or until a toothpick comes out clean from the center of the bread.
- Let cool 10 minutes before removing from pan and/or slicing to serve.
Recipe Notes
- Be sure to use pumpkin puree, not pumpkin pie mix.
- If you want to use spices (not pumpkin pie spice mix), use 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice (in addition to the cinnamon called for in the recipe).
- Store bread covered with plastic wrap at room temperature. It should stay fresh a few days. You can also freeze the whole loaf or freeze individually wrapped slices.
If you use mini loaf pans, how long is it to bake?
Probably 20-30 minutes – just check after 20 and guage it
What would the measurement be of two medium bananas? One cup of mashed bananas? A cup and a half? Without the measurement, it could be why some bakers had trouble with the recipe. Maybe they added too much and it threw off the liquid to dry ratio? Anyway, if you could please measure how much mashed banana you used, I think it would help everyone a lot! Thank you!
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