Pumpkin meets banana bread in this soft, moist loaf packed with warm fall spices and cozy seasonal flavor. Ripe bananas add natural sweetness while pumpkin purée keeps every slice tender and rich. With cinnamon, nutmeg, and ginger throughout, this easy pumpkin banana bread is perfect for fall breakfasts, afternoon snacks, or serving warm with a cup of coffee.
Easy Pumpkin Banana Bread
This recipe combines two classics into one simple loaf with plenty of pumpkin flavor, sweet banana, and warm autumn spices.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 2 ripe bananas, mashed
- ¾ cup pumpkin purée
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ½ cup chopped pecans or walnuts, optional
- ½ cup chocolate chips, optional
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9 × 5-inch loaf pan or line it with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. Combine the Wet Ingredients
In a large bowl, mash the ripe bananas until mostly smooth.
Add the pumpkin purée, brown sugar, granulated sugar, eggs, oil, and vanilla. Whisk until everything is well combined.
4. Make the Batter
Gradually add the dry ingredients to the pumpkin-banana mixture. Gently fold everything together until just combined.
If you're adding chopped nuts or chocolate chips, fold them into the batter at this stage.
5. Fill the Loaf Pan
Pour the batter into the prepared loaf pan and spread it evenly. For extra texture, sprinkle a few chopped nuts, chocolate chips, or a little cinnamon sugar over the top.
6. Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
If the top begins browning too quickly, loosely cover the loaf with aluminum foil for the remainder of the baking time.
7. Cool & Slice
Allow the bread to cool in the pan for about 10–15 minutes before transferring it to a wire rack.
Let it cool further before slicing so the loaf holds together properly.
Why This Recipe Works
Pumpkin and banana are both naturally moisture-rich ingredients, creating an exceptionally soft loaf without needing excessive butter or oil. The banana adds sweetness while the pumpkin brings earthy fall flavor, and the blend of cinnamon, ginger, nutmeg, and cloves ties everything together with classic pumpkin spice warmth.
Tips for the Best Pumpkin Banana Bread
- Use very ripe bananas with plenty of brown spots for better sweetness and banana flavor.
- Use pure pumpkin purée, not pumpkin pie filling.
- Don't overmix the batter or the bread can become dense.
- Add some texture with walnuts, pecans, pumpkin seeds, or chocolate chips.
- Let it cool before slicing so the center has time to fully set.
- Toast leftover slices and serve with butter or maple butter for an easy fall breakfast.
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