Delicious Pumpkin Banana Bread: Your New Fall Favorite!

Welcome to the cozy world of fall baking! This pumpkin banana bread recipe brings together two beloved flavors in one irresistibly moist and tender loaf. It’s incredibly easy to make, even for beginners, requiring just a few simple steps. Get ready to bake the perfect seasonal treat that fills your home with warm, inviting aromas.

Why You’ll Love This Pumpkin Banana Bread

This recipe isn’t just easy; it’s a true crowd-pleaser that embodies comfort. You’ll quickly see why this moist banana bread recipe will become a staple in your kitchen.

• Enjoy an unbeatable moist and tender texture that practically melts in your mouth.
• Savor the warm, inviting blend of fall spices, perfect for autumn days.
• It’s quick and simple to prepare, making it ideal for busy schedules.
• Perfect for any time of day, whether it’s breakfast, a snack, or dessert.
• Easily customizable with your favorite add-ins to make it uniquely yours.

Ingredients

Making the best pumpkin banana bread starts with gathering fresh, quality ingredients. Each component plays a vital role in achieving that perfect texture and flavor.

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 medium mashed bananas
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup chopped walnuts (optional)

Notes & Substitutions

For optimal results, pay attention to these small details. You can also customize your pumpkin banana bread with simple swaps. Create your own pumpkin pie spice blend using cinnamon, nutmeg, ginger, and cloves if you don’t have it on hand.

Always use very ripe, brown-spotted bananas for the best natural sweetness and moisture. Bring your eggs to room temperature before mixing; they incorporate better into the batter.

Ensure you’re using pure canned pumpkin puree, not the pre-spiced pie filling. Feel free to swap vegetable oil for an equal amount of melted butter. Consider adding chocolate chips or pecans instead of walnuts for a different twist.

Equipment

Gathering your tools before you begin makes the baking process smooth and enjoyable. You won’t need anything fancy for this delicious pumpkin banana bread.

• A standard 9×5 inch loaf pan ensures a perfect loaf shape.
• Two large mixing bowls help separate wet and dry ingredients.
• A whisk quickly combines dry ingredients and smooths wet mixtures.
• A rubber spatula or wooden spoon is essential for gentle mixing.
• Accurate measuring cups and spoons are key for consistent results.
• A toothpick helps test for doneness.

Instructions

Baking this delightful pumpkin banana bread is straightforward. Follow these steps for a perfectly moist and flavorful loaf every time.

• First, preheat your oven to 350°F (175°C). Next, lightly grease and flour a 9×5 inch loaf pan; this prevents sticking and ensures easy removal. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set this dry mixture aside.
• In a separate, large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until no lumps remain and the mixture is smooth. This forms the base of your wet ingredients. Stir in the mashed bananas and canned pumpkin puree until just combined.
• Carefully add the dry flour mixture into the wet ingredients. Use a rubber spatula or wooden spoon to stir gently until just combined. Be careful not to overmix the batter; a few streaks of flour are perfectly fine. If you are using them, gently fold in the chopped walnuts now.
• Pour the batter evenly into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean and the top feels firm to the touch. The loaf shouldn’t wobble if you gently nudge the pan. Let the bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely.

Baking Alternatives

You can easily adapt this recipe to create different sizes of delicious pumpkin banana bread. For mini loaves, divide the batter among smaller pans and reduce the baking time to approximately 25-30 minutes. If you prefer muffins, line a 12-cup muffin tin and fill each cup about two-thirds full. Bake muffins for 18-20 minutes, or until a toothpick comes out clean.

Pro Tips & Troubleshooting

Achieving the perfect pumpkin banana bread is simple with a few smart techniques. Never overmix your batter; overmixing develops gluten, which can lead to a tough, dry loaf. Gently stir until just combined. Avoiding overmixing is crucial, as illustrated by Laura’s Bake Lab, which explains how overmixing develops gluten and can impact the texture of baked goods.

Avoid overfilling your loaf pan; filling it more than two-thirds full can cause the bread to spill over or sink in the middle. If your bread is browning too quickly on top, loosely tent the pan with aluminum foil for the remaining baking time.

Always check for doneness by inserting a toothpick into the deepest part of the loaf; it should come out clean. Cool the bread completely on a wire rack before slicing. This allows the internal structure to set, preventing a crumbly loaf. Use a light-colored metal loaf pan for even baking and browning. Dark pans can cause the crust to brown too quickly.

Serving, Storage & Variations

Serving Suggestions

Enjoy your freshly baked pumpkin banana bread in many delicious ways. Serve it warm with a pat of butter, allowing the butter to melt into the soft crumb.

Add a dollop of whipped cream for an extra touch of indulgence. A swirl of cream cheese frosting turns a simple slice into a dessert treat. It pairs perfectly with your morning coffee or a soothing cup of tea.

Storage

Store your cooled pumpkin banana bread at room temperature in an airtight container or tightly wrapped in plastic wrap. It will stay fresh and moist for up to 3 days.

Freezing

This bread freezes beautifully. Once completely cool, wrap the loaf tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2-3 months. Thaw frozen bread at room temperature before serving.

Variations

Customize your pumpkin banana bread with a variety of add-ins. Stir in mini chocolate chips for a sweeter treat that kids love. Include dried cranberries or chopped dried apricots for a tangy twist. Try pecans or other nuts instead of walnuts for a different texture. For an extra special touch, add a simple streusel topping before baking.

Nutrition

Here is the approximate nutritional information per slice of this delicious pumpkin banana bread.

Disclaimer: Nutritional information is an estimate calculated automatically and can vary based on specific ingredients and brands used.

FAQ

Conclusion

This pumpkin banana bread truly delivers on its promise of a delightful, easy-to-make fall treat. The perfect fusion of sweet banana and warm pumpkin spice creates a moist, tender loaf that’s ideal for any occasion. Whether you’re a seasoned baker or just starting, this recipe is incredibly forgiving and guarantees fantastic results. Get ready to fill your home with irresistible aromas and enjoy every delicious slice!

Delicious Pumpkin Banana Bread: Your New Fall Favorite!

This delightful pumpkin banana bread combines the warm spices of fall with the comforting sweetness of banana. It’s an easy-to-make treat perfect for a cozy morning or an afternoon snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 10 slices

Calories 300 kcal

Equipment

• oven
• 9×5-inch loaf pan
• Medium bowl
• Large bowl
• Whisk
• Rubber spatula or wooden spoon
• Toothpick

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice *
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 medium bananas mashed
• 1 cup canned pumpkin puree (not pumpkin pie filling)

Optional Mix-in

• 1/2 cup chopped walnuts optional

Instructions

 

Preparation

• Preheat oven to 350°F and prepare a 9×5 inch loaf pan by greasing and flouring it.

Combine Ingredients

• In a medium bowl, whisk together all dry ingredients: flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
• In a large bowl, combine and whisk vegetable oil, sugar, brown sugar, eggs, and vanilla extract until smooth.
• Add mashed bananas and pumpkin puree to the wet ingredients and stir well.
• Gently fold the dry flour mixture into the wet ingredients, then mix in the chopped walnuts if desired.

Baking

• Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is firm.

Notes

Ensure the loaf doesn’t wobble and a toothpick comes out clean to confirm it’s fully baked.