A warm loaf of homemade pumpkin banana bread is one of the best ways to enjoy cozy fall baking. This easy quick bread is soft, tender, full of pumpkin flavor, and made even more moist with mashed banana.
If you love a moist, soft loaf of classic banana bread, this pumpkin banana bread recipe brings that same comforting texture with the warm flavor of pumpkin puree, cinnamon, and nutmeg. The banana does not overpower the pumpkin. Instead, it adds natural sweetness and helps create a tender crumb that stays moist after baking.
The secret to making very moist pumpkin bread is using a slightly overripe banana. As bananas ripen, their starches turn into sugar, which improves both flavor and texture. When mashed banana is blended with pumpkin puree, oil, eggs, and warm spices, the result is a rich, soft loaf that tastes like fall in every slice.
This recipe is based on a tried-and-true family-style pumpkin banana bread. Over time, small adjustments have helped make the loaf extra soft, balanced, and flavorful. It is simple enough for beginner bakers, stores well, and works beautifully for breakfast, an afternoon snack, or dessert.
Why This Recipe Works
This homemade pumpkin banana bread is wonderfully moist, easy to prepare, and full of classic fall flavor. It keeps well for several days and can be served for breakfast, as a snack, or as a simple dessert. The combination of pumpkin puree and mashed banana gives the bread a soft texture without making the flavor too heavy.
Ingredients You’ll Need
- All-purpose flour: Use regular all-purpose flour, not self-rising flour.
- Eggs: Eggs help bind the batter and add richness.
- Baking soda: This helps the bread rise and gives it the right quick-bread texture.
- Sugar: Granulated white sugar adds sweetness and helps create a tender loaf.
- Canola oil: Canola oil keeps the bread moist and has a neutral flavor.
- Banana: A slightly overripe banana works best because it mashes smoothly and adds natural sweetness.
- Water: Water helps loosen the batter and supports the moist texture.
- Pumpkin puree: Pumpkin puree gives the bread its signature flavor and soft crumb.
- Salt: Salt balances the sweetness and enhances the spices.
- Cinnamon and nutmeg: These spices create the warm pumpkin spice flavor that makes this bread so comforting.
See the recipe card below for the full ingredient amounts and detailed instructions.
Variations
- Nuts: Fold chopped pecans or walnuts into the batter for added crunch.
- Oil: Vegetable oil or olive oil can be used in place of canola oil.
- Chocolate chips: For a sweeter loaf, fold in ⅓ cup of semi-sweet chocolate chips before baking.
- Dried fruit: Raisins, chopped dates, or dried cranberries add chewy texture and extra flavor.
- Muffins: This batter can be baked in a lined muffin pan. Fill each cup a little over halfway and bake until a toothpick inserted into the center comes out clean.
- Gluten-free option: A 1:1 gluten-free flour blend can be substituted for the all-purpose flour.
- Homemade pumpkin puree: If using homemade pumpkin puree, the loaf may taste less sweet than it does with canned pumpkin puree, but it will still be delicious.
- Pumpkin pie spice: Pumpkin pie spice can be used instead of cinnamon and nutmeg.
Before You Start Baking: This recipe makes enough batter for 2 loaves of pumpkin banana bread.
Step-By-Step Recipe Instructions
Step 1: Preheat the oven to 350°F. Generously grease the bottom and sides of a 9×5 loaf pan with butter and set it aside.
Expert Tip: Do not dust the pan with flour after buttering it. Butter is enough to help prevent sticking when the bread is fully cooled before removal.
Step 2: If using a stand mixer, attach the wire whisk. Add the sugar and canola oil to the mixing bowl and mix on low speed for about 1 minute, just until combined.
Step 3: Add the eggs and mix on medium-low speed for about 2 minutes, or until the mixture is smooth. Remove the whisk attachment and switch to the paddle attachment.
Step 4: In a separate large bowl, combine the all-purpose flour, salt, baking soda, cinnamon, and nutmeg. Stir with a spoon or whisk until evenly mixed.
Step 5: Slowly add the dry ingredients to the wet ingredients in batches, mixing on low speed. As the batter thickens, gradually pour in the water.
Step 6: Place the banana in a small bowl and mash it with a fork until smooth. Try to remove any large chunks before adding it to the batter.
Step 7: With the mixer running on low, slowly add the pumpkin puree and mashed banana.
Step 8: Mix for 2 to 3 minutes, or until the batter is well combined. Use a spatula to scrape down the sides of the bowl so no dry ingredients remain.
Step 9: Pour the batter into the prepared loaf pan, filling it a little over halfway. Do not fill the pan to the top because the bread rises as it bakes.
Step 10: Bake for 1 hour and 8 minutes. Remove the loaf pan from the oven and allow the bread to cool completely for 30 to 45 minutes before removing it from the pan.
Expert Tip: To help the bread release cleanly, butter the pan well and let the loaf cool completely. Run a butter knife gently around the edges, turn the pan over onto a cutting board, and carefully shake the loaf free. If needed, use the knife to loosen the bottom without tearing the bread.
Use a serrated bread knife to slice the cooled loaf. This pumpkin banana bread is tender, warmly spiced, and delicious served plain, with butter, or alongside a cup of coffee or tea.
Recipe FAQs
A stand mixer makes the process easier, especially when the batter becomes thick, but an electric handheld mixer can also be used. If using a stand mixer, the whisk attachment works well for combining the oil, sugar, and eggs, while the paddle attachment is better for mixing in the dry ingredients, pumpkin puree, and banana.
Yes. A slightly overripe banana gives the best flavor and texture, but a ripe banana can still be used. Mash it very well before adding it to the batter. If needed, add 1 to 2 tablespoons of water while mashing to help create a smoother consistency.
Use a toothpick to test the center of the loaf. At the 1 hour mark, insert a toothpick into the middle of the bread. If it comes out with wet batter, continue baking and check again in 5-minute intervals until done.
Expert Tips
- Do not overmix the batter. Overmixing can make quick bread dry and dense.
- Use a slightly overripe banana for the best moisture and sweetness.
- Do not use a banana that is overly soft or unpleasantly ripe, as it can affect the flavor.
- Fill the loaf pan only a little over halfway to prevent the batter from overflowing.
- A non-stick 9×5 loaf pan gives the best results.
- This recipe makes 2 loaves, but baking them one at a time can help them bake more evenly.
- Wrap leftover bread in plastic wrap and store it on the counter for 3 to 4 days, or refrigerate it for 4 to 5 days.
More Baked Bread Recipes You’ll Enjoy
- Lemon Blueberry Bread
- Healthy Zucchini Bread Recipe
- Quinoa Banana Bread
- Quick Peppery Cheese Bread
Pumpkin Banana Bread
Equipment
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Mixer
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Mixing bowls
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9×5 loaf pan
Ingredients
- 3 cups sugar
- 1 cup canola oil
- 4 eggs
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 banana, mashed
- 15 ounce can pumpkin puree
- ⅔ cup water
Instructions
- Preheat the oven to 350°F. This recipe makes 2 loaves of bread.
- Grease the bottom and sides of a 9×5 loaf pan with butter.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar and canola oil on low speed for 1 minute.
- Add the eggs and mix on medium-low speed for about 2 minutes.
- Switch to the paddle attachment.
- In a separate bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg.
- Slowly add the dry ingredients to the wet ingredients in batches, mixing on low speed. Gradually add the water as the batter thickens.
- Add the pumpkin puree and mashed banana and mix for 2 to 3 minutes, just until combined.
- Pour batter into the prepared loaf pan, filling it a little over halfway.
- Bake for 1 hour and 8 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely for 30 to 45 minutes before removing from the pan.
- Slice and serve.
Notes
- This recipe makes 2 loaves of bread.
- Do not overmix the batter.
- Use a slightly overripe banana for the best texture.
- Fill the loaf pan only a little over halfway.
- A non-stick 9×5 loaf pan works best.
- Use a toothpick to check for doneness.
- Store leftovers wrapped on the counter for 3 to 4 days or in the refrigerator for 4 to 5 days.