Pumpkin Banana Bread – Moist, Easy, and Full of Fall Flavor

Why I Always Come Back to Pumpkin Banana Bread

Fall Flavors That Never Fail

There’s something about Pumpkin Banana Bread that just feels right especially once the mornings turn chilly here in North Carolina. I remember the first time I baked it. I had one lonely banana, not enough for banana bread, and half a can of pumpkin purée from a muffin recipe the day before. Waste not, want not, right? I mashed them together, tossed in a handful of spices, and hoped for the best.

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What came out of the oven that afternoon was golden, warm, and tender with the most inviting aroma. It tasted like fall in a slice moist banana richness with that earthy, spiced pumpkin twist. Now it’s a yearly tradition in my kitchen, and one of the most beginner-friendly bakes I recommend to anyone looking to fill their home with something sweet and simple.

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Baking Without Fuss

Pumpkin Banana Bread is incredibly forgiving. You don’t need a mixer, just a couple of bowls and a spoon. It’s one of those recipes that you can mix up while your coffee brews and have cooling on the counter by mid-morning.

Want it spiced? Add more cinnamon or a dash of nutmeg. Want it sweeter? A handful of brown sugar will do the trick. I like mine with a touch of vanilla and lots of mashed banana for moisture, just like I do in my Carrot Zucchini Muffins or Sweet Potato Breakfast Loaf, which also sneak in healthy produce without tasting like it.

What Goes Into the Best Pumpkin Banana Bread

Simple Ingredients, Big Fall Flavor

The best pumpkin banana bread starts with ripe bananas those spotty, soft ones hiding in your fruit bowl. They bring natural sweetness and moisture. Pumpkin purée adds richness, a touch of earthiness, and that beautiful color we all associate with cozy fall bakes.

You’ll need eggs for structure, a neutral oil like canola or melted butter for moisture, and brown sugar for depth. I prefer brown over white sugar in this recipe because it adds a soft caramel note that pairs perfectly with the pumpkin. A little vanilla rounds it all out.

Spices are where you can really make this loaf your own. I stick to classic cinnamon, but feel free to add ground ginger, nutmeg, or cloves if you’re craving something extra autumnal. Baking soda gives it that rise, and a pinch of salt keeps the sweetness balanced.

Ingredients for Pumpkin Banana Bread

• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 3 or 2 large eggs
• 1/2 cup vegetable oil (or melted butter)
• 3/4 cup light brown sugar (packed)
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• Optional: 1/2 teaspoon nutmeg or pumpkin pie spice (for extra warmth)

Optional Add-ins:

• 1/2 cup chopped walnuts or pecans
• 1/2 cup chocolate chips
• Turbinado sugar (for sprinkling on top before baking)

Ingredient	Amount
Pumpkin purée (not pie filling)	1 cup
Mashed ripe bananas	1 cup (about 2 medium)
Eggs	2 large
Vegetable oil (or melted butter)	1/2 cup
Light brown sugar (packed)	3/4 cup
Vanilla extract	1 teaspoon
All-purpose flour	1 3/4 cups
Baking soda	1 teaspoon
Baking powder	1/2 teaspoon
Salt	1/2 teaspoon
Ground cinnamon	1 1/2 teaspoons
Optional: Nutmeg or pumpkin pie spice	1/2 teaspoon
Optional: Chopped walnuts or pecans	1/2 cup
Optional: Chocolate chips	1/2 cup
Optional: Turbinado sugar (for topping)	1 tablespoon

How to Make Pumpkin Banana Bread That Bakes Evenly

Step-by-Step Baking Instructions

Making Pumpkin Banana Bread is as easy as mix, pour, and bake. Start by preheating your oven to 350°F and greasing a standard 9×5-inch loaf pan. I like to line mine with parchment paper for easier removal later.

In one large bowl, whisk together your wet ingredients: mashed bananas, pumpkin purée, eggs, oil, brown sugar, and vanilla. Stir until smooth. In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and any extra spices.

Add the dry ingredients to the wet and stir gently just until combined. Overmixing is the fastest way to dry out a quick bread. If you’re adding nuts or chocolate chips, fold them in now.

Pour the batter into the pan and smooth the top. Optional: sprinkle with turbinado sugar for a golden crunch. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).

Let it cool in the pan for 10–15 minutes before transferring it to a wire rack.

Why It Splits or Turns Out Soggy

If your pumpkin banana bread splits on top, that’s totally normal. In fact, it’s often a good sign it means the center rose and baked properly. The split is where steam escapes as the loaf rises. For an even split, make sure your oven is fully preheated and avoid opening the door early.

If your loaf ends up soggy, it’s likely underbaked or too much moisture was added. Use just ripe bananas (not watery ones) and measure pumpkin carefully. Be patient if the top browns before the inside sets, loosely tent it with foil and continue baking.

For more foolproof loaves, check out my Cinnamon Swirl Banana Bread or Pumpkin Apple Spice Loaf both beginner-friendly and beautifully moist.

Serving Pumpkin Banana Bread & Keeping It Fresh

Serve It Warm or Dress It Up

A slice of pumpkin banana bread is perfect warm from the oven with a swipe of butter or nut butter. I like it best toasted the next morning with a drizzle of maple syrup and a sprinkle of cinnamon it feels like dessert for breakfast.

Hosting brunch? Serve slices with coffee or tea, and offer toppings like whipped cream cheese, cinnamon butter, or even Greek yogurt with honey. For kids, try mini loaves or muffins it’s the same batter, just divided into a muffin tin and baked for 18–22 minutes.

Want to go all in on fall flavors? Pair it with my Homemade Pumpkin Spice Latte or alongside a Warm Apple Cider Smoothie for a seasonal treat that’s as cozy as it gets.

Storage Tips & Freezer Instructions

To keep your banana pumpkin bread moist, store it tightly wrapped in foil or an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it though be sure to bring slices to room temp or warm them up for best flavor.

Freezing? Yes, it freezes beautifully. Let the loaf cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe bag. It’ll keep for up to 3 months.

You can also freeze individual slices with parchment between them for easy grab-and-go breakfasts or snacks. Reheat in the toaster oven or microwave.

This loaf gets even better after a day, as the flavors deepen. If you’re into bake-ahead recipes like this, don’t miss my Maple Sweet Potato Muffins or Spiced Carrot Bread hey’re equally moist and freezer-friendly.

Conclusion

Pumpkin Banana Bread blends the best of fall flavors into one tender, warmly spiced loaf. Whether you’re baking for brunch, freezing for later, or simply looking for a comforting treat on a slow weekend, this loaf is an easy win in any kitchen.

As someone who started baking without fancy tools or training, I love how this simple recipe can deliver bakery-style results at home. If you’ve got bananas on the counter and a can of pumpkin in the pantry, you’re already halfway there.

Hi, I’m Nancy Morgan, a home baker from the hills outside Asheville. This Pumpkin Banana Bread was born out of a leftover can of pumpkin and two sad bananas on my counter. I threw them into a bowl, crossed my fingers, and what came out was magic moist, warmly spiced, and ridiculously simple. It’s now a staple in my kitchen every fall. Whether you’re a beginner or seasoned home cook, this loaf will make you feel like a pro with every slice. It’s forgiving, freezer-friendly, and perfect with coffee or cozy mornings.

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