Moist and Flavorful Banana Pumpkin Bread Recipe for Cozy Fall Baking

If you’ve never tried banana pumpkin bread before, let me tell you, you’re in for a real treat. Imagine the sweet, familiar comfort of banana bread meeting the cozy, spiced goodness of pumpkin. It’s basically fall wrapped up in a loaf pan, though I’ll admit, I bake it all year long because it’s just that good.

What I love most about this recipe is how simple it is. No yeast, no fuss, just a quick bread that comes together with pantry staples and a few ripe bananas you probably already have sitting on the counter. The pumpkin makes the bread extra moist and tender, while the cinnamon, nutmeg, and other warm spices bring that bakery-style aroma we all crave when the weather cools down. This pumpkin banana bread recipe is perfect for breakfast, a coffee break snack, or even tucked into a holiday brunch spread. It’s one of those recipes you’ll find yourself making again and again.

How to Make It

banana pumpkin bread

Recipe by Souhail Jr

0.0 from 0 votes

Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

245

kcal

This banana pumpkin bread is everything you want in a cozy loaf: moist, warmly spiced, and full of flavor. It’s the best of both worlds, sweet bananas meet earthy pumpkin in a quick bread that’s simple to make and perfect for sharing. Whether you enjoy it for breakfast, as a snack, or even as dessert with a little cream cheese spread, this pumpkin banana bread recipe is bound to become a family favorite.

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Ingredients

• 1 cup mashed ripe bananas (about 2–3 bananas)

• 1 cup canned pumpkin puree

• 0.5 cup unsalted butter, melted

• 1 cup brown sugar, packed

• 2 large eggs

• 1.5 cups all-purpose flour

• 1 tsp baking soda

• 0.5 tsp baking powder

• 0.5 tsp salt

• 1.5 tsp ground cinnamon

• 0.5 tsp ground nutmeg

• 0.25 tsp ground cloves

• 0.5 cup chopped walnuts or pecans (optional)

• 0.5 cup chocolate chips (optional)

Directions

• Start by preheating your oven to 350°F and greasing a standard loaf pan, or better yet, line it with parchment paper so it’s easy to lift the bread out later. In a large mixing bowl, whisk together the mashed bananas, pumpkin puree, melted butter, brown sugar, and eggs until smooth. This is your wet mixture.
• In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Give it a quick stir to blend all those cozy spices together. Slowly add the dry ingredients into the wet mixture, stirring gently until everything is just combined, don’t overmix or you’ll lose that soft, tender crumb.
• If you’re adding nuts or chocolate chips, fold them in now. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Slice when it’s just warm enough to enjoy, and savor that first cozy bite.

Notes

• Use super ripe bananas, the darker the peel, the sweeter and more flavorful the bread.
• Don’t overmix once you add the dry ingredients, or the loaf can turn out dense.
• For a lighter texture, you can substitute half the all-purpose flour with whole wheat flour.
• If you love extra spice, add a dash of pumpkin pie spice for a deeper autumn flavor.
• This bread freezes beautifully, wrap slices individually and freeze for up to 2 months.

Nutrition Facts

• Total number of serves: 10
• Calories: 245kcal
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 220mg
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 18g
• Protein: 4g

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Why You’ll Love Making This Banana Pumpkin Bread

This bread isn’t just another loaf to add to your baking list, it’s a cozy little masterpiece. The combination of ripe bananas and pumpkin puree creates a texture that’s incredibly moist without being heavy. Plus, the spices give it that nostalgic “fresh from the bakery” vibe. Here’s why it works so well:

• Moist but not dense: The pumpkin adds extra softness, while bananas keep the crumb tender.
• Perfectly spiced: Cinnamon, nutmeg, and a pinch of cloves make each bite warm and inviting.
• One-bowl wonder: Easy to mix, no special equipment required.
• Versatile: Great for breakfast, snacks, or even dessert with a smear of cream cheese.
• Customizable: You can add nuts, chocolate chips, or even swirl in some cream cheese filling.

And here’s the best part: this pumpkin banana bread recipe works for all kinds of bakers, whether you’re brand-new or a seasoned pro.

Get a Head Start: What to Prep Before You Bake

We’ve all been there, halfway through a recipe only to realize we forgot to soften the butter or mash the bananas. To save you from that mid-bake panic, here are a few things you can prep ahead before you dive into baking:

• Mash the bananas: Overripe bananas are best. Mash them the night before and keep in an airtight container in the fridge.
• Measure the pumpkin puree: Scoop out the right amount and store it covered in the fridge for up to 2 days.
• Pre-mix the spices: Combine cinnamon, nutmeg, cloves, or pumpkin pie spice in a small jar so you’re ready to sprinkle.
• Chop your mix-ins: If you’re adding nuts, chocolate chips, or dried fruit, have them measured and ready to go.
• Line your loaf pan: A little prep with parchment paper makes cleanup and slicing way easier later.

A little planning ahead means all that’s left is mixing, baking, and enjoying the smell of warm banana pumpkin bread filling your kitchen.

Pro Tips for Baking the Best Banana Pumpkin Bread

Here’s the thing about banana pumpkin bread, it’s already simple and delicious, but with a few tricks, you can take it from good to unforgettable. I’ve baked this loaf more times than I can count, and every little adjustment has taught me something new. Let’s chat about how to make your loaf bakery-worthy every single time.

• Use very ripe bananas: The spottier, the better. They mash more easily and add natural sweetness.
• Don’t skimp on spices: The flavor comes alive with cinnamon, nutmeg, and cloves. If you love spice-forward bakes, check out this classic pumpkin bread recipe for even more fall inspiration.
• Mix gently: Overmixing creates dense bread. Stir just until combined.
• Test early: Ovens vary, so start checking your loaf at 50 minutes with a toothpick.
• Let it cool: It’s tempting to slice right in, but letting it rest helps the crumb set beautifully.
• Upgrade the add-ins: Toasted walnuts, pecans, or even chocolate chips can give each bite more personality.

Fun Twists on Banana Pumpkin Bread to Try

One of the best parts about quick breads is how versatile they are. Once you’ve nailed the basic pumpkin banana bread recipe, you can play around with flavors, textures, and even presentation. Here are a few ideas I love:

• Cream Cheese Swirl: Add a sweet cream cheese mixture and swirl it into the batter before baking for a cheesecake-style surprise.
• Pumpkin Spice Cookie Topping: Crumble some pumpkin cookies over the batter before baking for a crunchy topping.
• Chocolate Lover’s Version: Stir in cocoa powder and chocolate chips for a double-chocolate twist.
• Olive Oil Swap: Replace the butter with olive oil for a more complex flavor and lighter texture. I recommend trying it in this pumpkin olive oil cake if you want to explore more olive-oil-based bakes.
• Shortcut Cookie Loaf: Mix in crushed spice cake mix pumpkin cookies for a quick shortcut variation that’s fun and festive.
• Classic Banana Bread Base: If you’re craving something more traditional, start with this banana bread recipe with simple ingredients and add pumpkin for a seasonal twist.

With these variations, you’ll never get bored of baking banana pumpkin bread. Each one brings something unique to the table, whether it’s added creaminess, crunch, or spice.

Delicious Ways to Serve Banana Pumpkin Bread

If you ask me, this bread doesn’t really need much, just a slice still warm from the oven is pure comfort. But if you’re looking to dress it up a little, there are plenty of ways to make it shine. I love setting it out for brunch or enjoying a slice with my morning coffee, but here are a few other ideas:

• Classic with butter: A simple pat of salted butter on warm bread is heavenly.
• Cream cheese spread: The tang of cream cheese pairs beautifully with the sweetness of banana and pumpkin.
• Holiday platter: Serve alongside other seasonal treats like spiced cookies or pumpkin pie for a festive spread.
• Toasted with honey: A quick toast brings out the spices, and a drizzle of honey adds extra sweetness.
• Breakfast parfait: Cube leftover bread and layer with yogurt and fruit for a fun fall parfait.

Storing This Cozy Breakfast Bread

Homemade quick breads are best when they’re fresh, but this loaf holds up beautifully if you store it the right way. Here’s how I like to keep it tasting as good as the day it came out of the oven:

• Room temperature: Wrap the cooled loaf tightly in plastic wrap or foil and store for up to 3 days.
• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Slice the bread, wrap each piece individually, and freeze for up to 2 months. Perfect for grabbing a quick snack.

FAQs About Banana Pumpkin Bread

Wrapping It Up: Your New Favorite Loaf

I have to say, banana pumpkin bread has become one of those recipes I reach for again and again. It’s the kind of loaf that feels special enough to share with friends but easy enough to whip up on a weeknight. The mix of sweet bananas and cozy pumpkin just works, and every slice tastes like comfort.

If you’ve been wanting to try something new, this pumpkin banana bread recipe is a great place to start. Bake it for breakfast, pack it for a snack, or serve it at your next brunch, it fits in anywhere. So grab those ripe bananas, open a can of pumpkin, and let your oven do the magic. Something tells me this loaf might just become a new favorite in your kitchen too.