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–+ servings

Pumpkin Banana Bread Recipe

Megan
Pumpkin banana bread is a wonderfully tender and moist banana bread filled with pumpkin and cozy pumpkin spice. This banana pumpkin bread is quick, easy to make and is the perfect fall treat.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 slices

Equipment

Ingredients
  

  • 2 cups (240 g) all purpose flour
  • 2 teaspoons pumpkin spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed bananas about 2 medium bananas
  • 1 cup (200 g) light brown sugar
  • ½ cup (120 ml) canola, avocado, grapeseed or olive oil or melted butter
  • 2 large eggs, room temperature
  • 1 cup (260 g) pumpkin puree
  • 2 teaspoons (10 ml) vanilla extract
  • ½ cup toasted, chopped walnuts optional

Instructions
 

  • Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
  • In a large bowl, whisk the flour, baking soda, ground cinnamon, pumpkin spice and salt together until well combined. 
    2 cups (240 g) all purpose flour, 2 teaspoons pumpkin spice, 1 teaspoon ground cinnamon , 1 teaspoon baking soda, ½ teaspoon salt
  • In another large mixing bowl, mash the bananas until just a few small lumps remain. Whisk in the oil or melted butter, light brown sugar, eggs, pumpkin puree, and vanilla extract until smooth and well combined. 
    Whisk the dry ingredients into the wet until mostly smooth. A few small lumps are fine. If you are adding nuts, stir the nuts in at the same time as the dry ingredients. 
    1 cup mashed bananas , 1 cup (200 g) light brown sugar, ½ cup (120 ml) canola, avocado, grapeseed or olive oil , 2 large eggs, room temperature, 1 cup (260 g) pumpkin puree, 2 teaspoons (10 ml) vanilla extract , ½ cup toasted, chopped walnuts
  • Pour the pumpkin banana cake batter into the prepared loaf pan.
    Bake the moist banana pumpkin bread for 50 - 60 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The edges of the bread will also pull slightly away from the edges of the pan. 
  • Cool the pumpkin banana loaf cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool the bread at room temperature for about an hour before slicing or topping with a glaze or frosting.

Notes

Store: Place the banana pumpkin loaf in an airtight container at room temperature or in the fridge for 4 - 5 days. 
Serve: I love this pumpkin banana bread plain at room temperature. However, it would be especially delicious topped with streusel or cinnamon sugar before baking or with a brown butter cream cheese frosting or maple glaze after baking.
See the Variations section of the blog post to make this recipe as mini banana pumpkin loaves or top this pumpkin banana bread with maple glaze (as pictured), cream cheese glaze, or with a streusel. 
Keyword Banana Pumpkin Bread, Pumpkin Banana Bread, Pumpkin Banana Bread Recipe
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