Pumpkin Banana Bread Recipe

5 from 3 votes

Pumpkin Banana Bread Recipe

This pumpkin banana recipe bread is moist and loaded with cozy fall spices! It's an easy to make (no mixer required), delicious fall quick bread!

Prep Time5

Cook Time1

Cooling1

Total Time2 5

Course: bread, Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $7

Equipment

Ingredients

1 cup pumpkin puree
2 bananas mashed
½ cup salted butter melted
2 eggs
1 teaspoon vanilla extract
¾ cup light brown sugar packed
½ cup granulated sugar
1 ¾ cups all-purpose flour
1 Tablespoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon baking soda
Optional: up to 1 cup mix-ins like chocolate chips cinnamon chips, walnuts, pecans, etc.

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Grease a 9x5” loaf pan, set aside.
In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda. Set aside.
In a large bowl mix together pumpkin puree, melted butter, mashed banana, eggs, and vanilla.
Add brown sugar and granulated sugar and stir until combined and there are no lumps.
Add dry ingredients and stir until batter is smooth.
If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
Pour batter in to prepared loaf pan and use a spatula to smooth out the top.
Bake in preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean.
Let pumpkin bread cool in the loaf pan on a wire rack for at least 1 hour before removing it, or overnight.

Video

Notes

Ingredient Substitutions

Pumpkin puree. Use canned or homemade pumpkin puree.
Bananas. use overripe bananas.
Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
Light Brown Sugar. If you want a more pronounced molasses taste, use dark brown sugar.
Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
All-purpose flour. Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well.
Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the pumpkin banana bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Nutrition