Easy Pumpkin Banana Bread Recipe

This delicious Pumpkin Banana Bread recipe combines the amazing flavors of pumpkin and banana. Is great to be enjoyed through the holidays or any time of the year.

Easy Pumpkin Banana Bread Recipe:

Have you ever tried pumpkin banana bread before? If not, you are in for a real treat. This recipe is loaded with flavor and is so soft. We love pumpkin recipes but this is one of my favorites.

I have made a lot of different types of banana bread. From our moist banana bread recipe to our healthy banana bread recipe. But I’ve never made a pumpkin banana bread before.

Then one year, I was is full blown pumpkin season.  You know the time, when we try to create all that we can with pumpkin. I thought why not add pumpkin to my favorite banana bread.

Why Add Pumpkin to Banana Bread?

I am not sure what made me want to try pumpkin to begin with. Whatever the reason, this easy banana pumpkin bread recipe was born and I have to tell you, this is delicious.

It is just the right amount of sweet and moist. I was pleasantly surprised with how this turned out.

I hope you’ll enjoy this recipe as much as we did. If you loved our easy pumpkin bread recipe then I think you will love this one too.

Ingredients for Banana Pumpkin Bread:

• Ripe Bananas, Mashed
• Brown Sugar
• Sugar
• Eggs
• Oil
• Canned Pumpkin
• All Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Pumpkin Pie Spice
• Cinnamon

Buy a can of pumpkin and you can easily create this pumpkin banana bread. This bread will impress your entire family and friends.

How to Make Pumpkin Banana Bread:

• Step 1 – Prepare Oven and Pan – First, preheat your oven to 350 and grease the loaf pan.

• Step 2 – Mash bananas and sugar – Then, mix together the mashed bananas and sugar.  I used a stand up mixer but you can also use a hand held mixer with a large bowl.

• Step 3 – Add Eggs – Then add the eggs, one at a time.  In the bowl beat with the mixer until the eggs are combined with the bananas and sugar.

• Step 4 – Add Oil and Pumpkin – Next stir in the oil and cups of pumpkin puree.

• Step 5 – Combine Flour Mixture – Then in a separate bowl mix together the dry ingredients. Combine flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.

• Step 6 – Mix dry and wet ingredients – Once the dry ingredients are combined. Slowly add these ingredients to the wet mixture (pumpkin mixture).

• Step 7 – Thoroughly Combine – Mix until all the ingredients are well combined.

• Step 8 – Pour in pan and Bake – Finally pour the batter into the prepared pan. Bake at 350 for 70 to 80 minutes.

• Step 9 – Toothpick comes out clean – You’ll know the bread is ready to enjoy. When a toothpick is inserted in the center and comes out clean.

• Step 10 – Cool Bread – After this cook time, remove the bread from the pan. Place on a wire rack to allow to cool completely.  Once the bread has cooled to room temperature, slice it and serve.  Yummy!

Why type of Pumpkin do I use?

When making this pumpkin banana bread you want to use canned pumpkin puree. Do not use pumpkin pie filling as it does not work in this recipe.

Variation Ideas:

• Chopped Nuts – Feel free to add in chopped nuts if you prefer. We recommend chopped walnuts or chopped pecans for texture and flavor.
• Chocolate Chips – We love the combination of chocolate, banana and pumpkin. Add in mini chocolate chips for a delicious bread recipe.
• Dried Fruit – Dried fruit is always a delicious option in this bread recipe. Dried cranberries or dried apricots are a great addition.
• Prepare Bread – This recipe will also work if you want to mini loaf pans or muffin pans. Cooking time will change but it is a great alternative than a regular loaf pan.

Recipe Tips:

• Room Temperature Ingredients – Plan ahead and set your eggs out before mixing the ingredients together. They mix better with the other ingredients when they are at room temperature.
• Bananas – They best time to make this bread is when you have ripe bananas. They are more flavorful and mash easily.
• Pumpkin – When combining the ingredients, you will only use about a cup of the pumpkin and not the whole can.
• Baking Bread – Check the bread after being in the oven for about an hour. Use a toothpick to check to see if the center is cooked. If the top of the bread is getting to brown, feel free to top with a piece of foil. This way the center can finish cooking.

Can you Freeze Banana Pumpkin Bread?

Yes, this bread recipe freezes great. If you decide to freeze this bread, after it has cooled completely. Wrap it tightly in cling wrap and then in foil as well.  I label the foil with the date and store in the freezer for 3-6 months.

When you’re ready to enjoy this bread. Allow it to defrost on the counter and then you’re ready to enjoy it again. 

How to Store Leftovers:

Store leftovers at room temperature wrapped for up to 3 days. You can also place in the refrigerator for it to last up to a week. We love to enjoy it sliced topped with butter.

Print this Pumpkin Banana Bread Recipe below:

Try these other easy banana bread recipes:

• Moist Banana Bread Recipe
• Simple Chocolate Chip Banana Bread
• Healthy Banana Bread Recipe
• Cream cheese banana bread

More quick bread recipes

• Pecan Bread Recipe
• Starbucks Pumpkin Bread Recipe
• Easy Cinnamon Swirl Bread Recipe