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Pumpkin Banana Bread is a soft banana bread with pumpkin! It’s a moist quick bread recipe with tons of pumpkin spice flavor, plus it’s so easy and every bite tastes like fall.

sliced banana bread on a drying rack.

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. I’ve been making both of those quick bread recipes for years and it was easy to combine them to make the perfect loaf. If you love moist, easy, spiced bread you’ll love this!

pumpkin banana bread ingredients laid out on a marble counter.

Pumpkin Banana Bread Ingredients

  • 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.
  • Bananas: Save those over ripe bananas for this bread! The perfect over ripe banana has lots and lots of brown spots. My mom calls these “tired” bananas. I often keep these in the freezer (whole, in the peels) to make banana pumpkin 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.
  • All-Purpose Flour is what I typically use, although you can also use a combination of all-purpose flour and whole wheat flour or white whole wheat flour (use half and half). Or, make gluten-free bread by swapping 1:1 GF All-Purpose Flour.
  • Add 1/2 cup chopped nuts (pecans or walnuts), or 1 cup chocolate chips for even more flavor or crunch.
sliced banana bread on a drying rack.

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Dorothy’s Testing Notes

  • 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.
4.43 from 7 votes

Pumpkin Banana Bread Recipe

By: Dorothy Kern
This moist banana bread is not just a basic banana bread, but a perfect pumpkin banana bread that has the best flavor for the fall.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 servings
sliced banana bread on a drying rack.
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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.

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.

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 67g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 189mg | Potassium: 229mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2825IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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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.

process shot of pumpkin banana bread being made.
process shot of pumpkin banana bread being made.

How to make Pumpkin Banana Bread

  1. It’s easy to stir this with a whisk, a spatula, or a wooden spoon. You can use a hand mixer if it’s easier. Always mash your bananas before adding them to the pumpkin mixture, and it will be a little lumpy.
  2. The final batter will be slightly lumpy but similar to cake batter.

FAQs

Why did my pumpkin bread fall after baking?

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.

Why is my banana bread dark on top but raw in the middle?

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.

Other Banana Bread Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.43 from 7 votes

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22 Comments

  2. Such a great recipe! I had to watch how large the bananas were. They are usually quite large in California. The pumpkin added is so good. Everyone who ate this bread lived it.

    Reply