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A loaf of freshly baked pumpkin banana bread studded with chocolate chips, sliced on a wooden cutting board with mini pumpkins in the background.
Daniel

Pumpkin Banana Bread

Two beloved quick breads unite in this incredibly moist, warmly spiced loaf that's perfect for fall mornings or anytime you need cozy comfort.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup ripe bananas mashed, about 2 large
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp salt

Equipment

  • 9x5 inch Loaf Pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 350F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the mashed bananas, pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and well combined. A few small banana lumps are fine.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. This ensures the leavening and spices distribute evenly.
  4. Pour the dry ingredients into the wet. Using a rubber spatula, fold gently until just combined and no dry flour remains. Do not overmix - a few streaks are okay. The batter will be thick but pourable.
  5. Transfer batter to the prepared pan and smooth the top. Bake 60-70 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be deep golden and slightly cracked.
  6. Cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely, about 1 hour. Slice with a serrated knife for clean cuts.

Notes

Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture. The bread keeps wrapped at room temperature for 3 days, or refrigerate for up to a week. For extra indulgence, add 1/2 cup chopped pecans or chocolate chips to the batter.