Pumpkin Banana Bread Recipe (Soft, Spiced Fall Quick Bread)
There’s something about the combination of pumpkin spice and ripe banana that instantly feels like fall, and this Pumpkin Banana Bread brings both together in one soft, moist loaf. Made with simple pantry staples, it comes together quickly with no mixer required, and bakes into a tender quick bread warmly spiced with pumpkin pie spice and cinnamon. Whether you’re baking for a cozy weekend or looking for something to bring to a fall gathering, this loaf checks every box.
With 10 slices per loaf, it’s perfect for breakfast, an afternoon snack, or a simple dessert alongside a cup of coffee.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium bananas, mashed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup chopped walnuts, optional
How to Make Pumpkin Banana Bread
Step 1: Preheat and prep the pan.
Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan so the bread releases cleanly once baked.
Step 2: Whisk the dry ingredients.
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
Step 3: Mix the wet ingredients.
In a large bowl, whisk together the vegetable oil, both sugars, eggs, and vanilla extract until smooth and no lumps remain.
Step 4: Add the banana and pumpkin.
Stir the mashed bananas and pumpkin puree into the wet mixture until fully incorporated.
Step 5: Combine wet and dry ingredients.
Gently fold the flour mixture into the wet ingredients using a rubber spatula or wooden spoon, mixing just until the flour disappears. Stir in the chopped walnuts if using.
Step 6: Bake.
Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the top feels firm to the touch. The loaf shouldn’t wobble when the pan is gently nudged.
Recipe Details
- Prep time: 10 minutes
- Cook time: 55 minutes
- Total time: 1 hour 5 minutes
- Servings: 10 slices
Nutrition Information (Per Slice)
- Calories: 356
- Carbohydrates: 48g
- Protein: 5g
- Fat: 16g (Saturated Fat: 1g)
- Cholesterol: 37mg
- Sodium: 187mg
- Potassium: 236mg
- Fiber: 2g
- Sugar: 24g
- Vitamin A: 3880IU
- Vitamin C: 3.1mg
- Calcium: 43mg
- Iron: 2.1mg
Tips for the Best Results
- Use very ripe bananas. Ones with lots of brown spots give the best sweetness and texture — a medium banana is about 4 ounces and 7–8 inches long.
- Don’t overmix the batter. Stirring just until the flour disappears keeps the bread soft and tender rather than dense.
- Tent with foil if needed. If the top is browning too quickly during baking, loosely cover it with foil for the last 15 minutes.
- Let it cool in the pan first. About 10 minutes in the pan before transferring to a wire rack helps the loaf hold together as it finishes cooling.
- Add walnuts for texture. They’re optional, but they add a nice crunch that contrasts with the soft crumb.
Storage
Store at room temperature for a day or two, or wrap tightly and freeze for up to 3 months for longer storage.
Serving Suggestions
- Sliced and toasted with a pat of butter
- Topped with cream cheese frosting for a dessert-style treat
- Paired with a hot cup of coffee or chai for a cozy fall snack
- Served alongside a fall brunch spread
Final Thoughts
Pumpkin Banana Bread brings together two classic flavors into one soft, comforting loaf that’s simple enough for a weekday bake and cozy enough for the fall season. With minimal effort and mostly pantry staples, it’s an easy way to fill the kitchen with warm spice and enjoy a slice (or two) whenever the craving hits.
