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Hi Bold Bakers!
Nothing says “fall” like pumpkin-flavored anything and everything! Chilly mornings are already at our doorstep, and I can think of only one recipe to get you excited to start the day: a warm, moist loaf of Pumpkin Banana Bread.
Packed with yummy cinnamon, ginger, and nutmeg flavors, it reminds me of home and family. What I love about my pumpkin banana bread is that it’s perfect for any time of day and every occasion. Kids love it in the morning for breakfast or as an after school snack. Not only is it filling, but it’s sweet and delicious!
Following the festive footsteps of Homemade Glazed Pumpkin Donuts and Homemade Pumpkin Spice Coffee Creamer, this super-soft pumpkin banana bread rounds off autumn in a full, satisfying way and practically melts in your mouth. It’s the perfect treat to look forward to in the mornings — especially when it’s hard to get out of bed! It’s like a hug straight from the oven.
Pumpkin Bread vs. Banana Bread
This is banana bread with a hint of pumpkin, which is different than my original Best-Ever Pumpkin Bread recipe and Best-Ever Banana Bread. The pumpkin flavor comes from the one cup of Pumpkin Puree and two teaspoons of Pumpkin Pie Spice that I include in the recipe. The combination of pumpkin and banana in one loaf means even more moisture and spongy softness, without any added fat!
Canned vs. Homemade Pumpkin Puree
Canned pumpkin puree makes for a quicker process, but fresh, homemade pumpkin puree is absolutely magical — and super simple to make!
They taste similar, but the texture is very different. Store-bought pumpkin in a can tends to have a lumpier texture. Fresh pumpkin puree has a thick, velvety texture. It’s all up to preference, but either works! If you choose to make your own puree, my go-to is the “sugar pumpkin” or “pie pumpkin,” because they’re small and easy to get a handle on!
Plus, it can be a fun family activity to pick out the pumpkin you like.
What You Need To Make Pumpkin Banana Bread
- Measuring cups and spoons
- 9 x 5 inch (23 x 13cm) loaf pan
- Two mixing bowls
- Whisk (optional)
- Stand mixer (optional)
- Rubber spatula
How To Make Super-Soft Pumpkin Banana Bread
If you can make Banana Bread, and you can, you can definitely make my Pumpkin Banana Bread. It’s not that different. Here are the steps (and don’t forget to get the full recipe with measurements, on the page down below):
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Preheat the oven to 350°F (180°C). Butter a 9 x 5 inch (23 x 13cm) loaf pan and line with parchment paper.
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In a bowl (by hand or with a stand mixer), beat butter and sugar together until light and fluffy.
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Add the eggs, one at a time, and then beat in the pumpkin puree, bananas, and vanilla. Scrape down the sides of the bowl to ensure even mixing.
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In a small bowl, whisk together flour, pie spice, baking powder, baking soda, and salt.
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Gradually stir flour mixture into the wet ingredients until just combined. Don’t overmix, as it can toughen your bread!
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Pour the batter into the prepared pan and spread to even out.
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Bake for about 60-75 minutes, until a toothpick inserted into the center comes out clean.
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Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
How NOT To Make Banana Bread
Despite the easiness of this recipe, there are in fact ways to make mistakes when whipping up a loaf. Let me break down the most common things people get wrong, so you can avoid them and sail straight to success. Find that information here in my master Best-Ever Banana Bread recipe!
Gemma’s Pro Chef Tips For Making Pumpkin Banana Bread:
- Make sure all of your ingredients are at room temperature for the best rise.
- Be sure to mix your wet and dry ingredients separately! This way the raising agents (spices, sugar, etc.) disperse evenly throughout for a more balanced batter.
- You can fold in a ½ cup (2½oz/71g) of pumpkin seeds, chopped walnuts or pecans, or chocolate chips to the batter after you mix in the dry ingredients.
- Want to DIY? Make your own Pumpkin Pie Spice.
- Don’t have pumpkin puree? Pumpkin Puree.
How To Store Pumpkin Banana Bread:
Store any leftover pumpkin banana bread in an airtight container — either at room temperature or in the refrigerator — for up to three days. You can also freeze this bread in an airtight container for up to two months. Defrost in its container at room temperature for a couple of hours — and it’s still delicious and soft!
Make More Quick Breads
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Warm & Comforting Pumpkin Banana Bread
Ingredients
- ½ cup (4oz/115g) butter, softened
- ¾ cup (4½oz/128g) brown sugar
- 2 large eggs , at room temperature
- 1 cup (8oz/225g) pumpkin puree
- 2 medium ripe bananas (about 1 cup/8oz/225g), mashed
- 1 teaspoon vanilla extract
- 2 ¼ cups (11¼oz/319g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Butter a 9 x 5 inch (23 x 13cm) loaf pan and line with parchment paper.
- In a bowl (by hand or with a stand mixer), beat butter and sugar together until light and fluffy.
- Add the eggs, one at a time, and then beat in the pumpkin puree, bananas, and vanilla. Scrape down the sides of the bowl to ensure even mixing.
- In a small bowl, whisk together flour, pie spice, baking powder, baking soda, and salt.
- Gradually stir flour mixture into the wet ingredients until just combined.
- Pour the batter into the prepared pan and spread to even out.
- Bake for about 60-75 minutes, until a toothpick inserted into the center, comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Store any leftovers in an airtight container, either at room temperature or in the refrigerator for up to three days. You can also freeze this bread in an airtight container for up to two months. Defrost in its container at room temperature for a couple of hours.
Sending out another Mahalo! This recipe just made the list of baked goods for Christmas. Some additions. Coconut sugar instead of brown sugar and a little bit more bananas because my garden insisted. Walnuts also added that a special bite. Since I doubled the recipe, one loaf had walnuts and 85% chocolate pieces. You know, I did it for the German man in my life. He loved the mixed taste and moistness of the combination pumpkin and banana. I read that some bakers want to add more sugar but we both agreed it was perfect. Husband stole an extra piece… Read more »
I’m making this, this evening! Yummmmm!
I am not a pumpkin fan, I bake with it,but I don’t eat it. Since making your banana bread brownies, I’ve been a huge fan of your infusion recipes. Things I never thought would go together, are now my greatest pleasure. As I bake mostly for my diabetic hubby (type2) I sub 25% of flour for almond flour and used half moreana sugar and half truvia. This recipe is a combination of pumpkin and banana. ( don’t know why, but I want to say BBB made me do it) I added a cinnamon swirl to each loaf and one loaf… Read more »
I’m planning to make this. Can one substitute oil for butter?
Do you have a banana bread recipe with a chocolate marble insert. I thought I had seen the recipe as one of Gemma’s. Please share it. Thank You Sooo Much!!!
Made the pumpkin banana bread today and absolutely loved it. My family loved it as well. It was very moist & delicious. I used sour cream in place of eggs as my inlaws don’t consume eggs. I felt that a little more sugar could’ve been added to the recipe. I’ll try making it with chocolate chips next time.
The bread turned out beautifully – well shaped and moist. The only thing I’ll do differently next time around is to add a little bit more sugar, as I felt it could be just a little bit sweeter. Very pleased, though.
Hi Gemma, is all spice same with chinese five spice? If it is not, what is in all spice?
Delicious! Added some dark chocolate chips for a little extra oomph.