Pumpkin banana bread has always been my go-to comfort bake, especially when the weather turns cooler. I remember my mom making a loaf every fall, the scent of cinnamon and ripe bananas filling our kitchen, promising a slice of pure happiness. This recipe is my adaptation, designed to be an easy pumpkin banana bread that guarantees a wonderfully moist pumpkin banana bread every single time. It’s so simple, even if you’re new to baking, you’ll nail it. Get ready for a delicious treat that’s perfect for breakfast, a snack, or even dessert. Let’s get cooking!
Why You’ll Love This Pumpkin Banana Bread
- Incredibly moist and flavorful, with the perfect balance of pumpkin and banana.
- Ready in under 90 minutes, making it a fantastic option for a quick treat.
- A healthier twist on a classic, using natural sweeteners and wholesome ingredients.
- Budget-friendly ingredients that you likely already have in your pantry.
- A crowd-pleaser that’s perfect for sharing with family and friends.
- This easy pumpkin banana bread comes together in one bowl for minimal cleanup.
- It’s a wonderful way to use up those overripe bananas.
- Enjoy this easy pumpkin banana bread for breakfast, a snack, or even dessert!
Pumpkin Banana Bread Ingredients
Gathering the right pumpkin banana bread ingredients is the first step to baking this delicious loaf. You’ll need about two medium, very spotty bananas, mashed well, for that classic banana bread sweetness and moisture. Then, grab a cup of pumpkin puree – make sure it’s pure pumpkin, not pie filling, for the best flavor. Two large eggs, at room temperature, help bind everything together beautifully. For sweetness, we’re using a cup of light brown sugar, packed, which adds a lovely caramel note. About 80 ml neutral oil, like canola or grapeseed, keeps this bread wonderfully tender. Don’t forget 1 teaspoon vanilla extract for that warm aroma. For the dry ingredients, we have 1 and 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and a perfect blend of spices: 1 and 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger, plus 1/4 teaspoon fine sea salt. You can also add optional goodies like 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips, or 1/2 cup raisins!
How to Make Pumpkin Banana Bread
- Step 1: Preheat your oven to 350°F (175°C). Take a moment to prepare your loaf pan; grease it well and then line it with parchment paper. This ensures your delicious loaf won’t stick and comes out perfectly.
- Step 2: In a large bowl, mash your ripe bananas until they are mostly smooth, with just a few small lumps remaining. This is a key step in how to make pumpkin banana bread that’s incredibly moist.
- Step 3: Add the pumpkin puree, room temperature eggs, packed light brown sugar, neutral oil, and vanilla extract to the mashed bananas. Whisk everything together until the mixture is combined and looks creamy and smooth.
- Step 4: In a separate bowl, whisk together your dry ingredients: the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and fine sea salt. This ensures the leavening agents and spices are evenly distributed.
- Step 5: Pour the dry ingredients into the wet ingredients. Using a spatula, stir gently until the flour streaks just disappear. It’s really important not to overmix here; some small lumps are perfectly fine and actually help create a better texture.
- Step 6: Now you can gently fold in any optional add-ins you’ve chosen, like chopped nuts, chocolate chips, or raisins. Distribute them evenly throughout the batter.
- Step 7: Pour the batter into your prepared loaf pan and smooth the top with your spatula so it’s even. This helps the loaf bake uniformly.
- Step 8: Bake for 55 to 65 minutes. You’ll know it’s done when a skewer inserted into the center comes out with a few moist crumbs attached. If the top begins to brown too quickly, don’t worry! You can tent it loosely with foil for the remaining baking time.
- Step 9: Once baked, let the pumpkin banana bread cool in the pan for about 15 minutes. Then, carefully lift it out using the parchment paper and place it on a wire rack to cool completely, which takes at least 45 minutes, before slicing. This cooling process is vital for the best texture.
Pro Tips for the Best Pumpkin Banana Bread
Achieving the perfect loaf is easier than you think with these simple tricks. These tips will help you bake a truly delicious and memorable pumpkin banana bread.
- Always use very ripe, spotty bananas. They provide natural sweetness and moisture, which is key for a great loaf.
- Don’t overmix the batter after adding the dry ingredients. Just mix until the flour streaks disappear; overmixing can lead to a tough texture.
- Ensure your oven temperature is accurate. An oven thermometer can be a lifesaver for consistent baking.
- Let the bread cool completely before slicing. This allows the internal structure to set, preventing it from falling apart.
What’s the secret to perfect pumpkin banana bread?
The secret to a perfect, moist pumpkin banana bread lies in using very ripe bananas and not overmixing the batter. The combination of mashed banana and pumpkin puree creates a rich, tender crumb that’s incredibly satisfying.
Can I make pumpkin banana bread ahead of time?
Yes, you absolutely can! You can prepare the batter a day in advance and store it covered in the refrigerator. Just give it a quick stir before baking. The bread itself also stores well, making it great for meal prep. For more delicious recipes, check out our recipes section.
How do I avoid common mistakes with pumpkin banana bread?
A common pitfall is overmixing, which can make your bread dry. To prevent your pumpkin banana bread from being dry, ensure you use moist ingredients like ripe bananas and pumpkin puree, and bake just until a tester comes out with moist crumbs, not completely clean. For other baking tips, you might find our about me page helpful.
Best Ways to Serve Pumpkin Banana Bread
This versatile loaf is fantastic on its own, but it shines even brighter with a few simple additions. For a delightful breakfast or brunch, I love to serve a warm slice of this pumpkin banana bread toasted and topped with a smear of cream cheese or a dollop of Greek yogurt. It’s also wonderful with a side of fresh fruit salad. If you’re looking for a more decadent dessert, try it with a drizzle of maple syrup or a sprinkle of powdered sugar. For an extra cozy treat, imagine enjoying a slice of this spiced pumpkin banana bread with a warm cup of chai tea or a creamy latte – pure autumn bliss! For a similar comforting dessert, consider our caramel brownie cheesecake.
Nutrition Facts for Pumpkin Banana Bread
This recipe offers a delightful way to enjoy a comforting treat, and it can even be considered a healthy pumpkin banana bread option when enjoyed in moderation. Each slice is packed with flavor and comforting spices. Remember that these values are estimates, as they can vary based on the specific ingredients you use, like the ripeness of the bananas or the type of oil. For more healthy options, explore our Zepbound weight loss recipes.
- Calories: Approximately 280-320
- Fat: Approximately 12-16g
- Saturated Fat: Approximately 2-4g
- Protein: Approximately 4-6g
- Carbohydrates: Approximately 40-48g
- Fiber: Approximately 3-5g
- Sugar: Approximately 20-25g
- Sodium: Approximately 200-250mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Pumpkin Banana Bread
Once your delicious loaf has cooled completely, proper storage is key to keeping your pumpkin banana bread fresh and flavorful. I always let mine cool on a wire rack for at least 45 minutes to an hour, ensuring no steam gets trapped inside. For storing at room temperature, wrap the completely cooled loaf tightly in plastic wrap, then place it in an airtight container or a resealable bag. This way, it should stay wonderfully moist for about 3 to 4 days. If you need to keep it longer, the refrigerator is your best friend; it will last up to a week when stored properly in an airtight container. For a different kind of comfort food, try our turkey meatloaf recipe.
For longer storage, freezing this pumpkin bread with banana is a fantastic option. Wrap individual slices tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. This prevents freezer burn and maintains its texture. It can be frozen for up to 3 months. When you’re ready to enjoy a slice, you can thaw it overnight in the refrigerator or gently reheat it. For a quick warm-up, pop a slice in the microwave for 15-30 seconds, or bake in a 350°F oven for about 10 minutes until warmed through. It’s like baking it fresh all over again!
Frequently Asked Questions About Pumpkin Banana Bread
What is pumpkin banana bread?
Pumpkin banana bread is a delightful baked good that combines the moist, tender texture of banana bread with the warm, earthy flavors of pumpkin and spices. It’s essentially a fusion of two beloved quick breads, creating a unique and comforting treat that’s perfect for autumn or any time you crave a cozy bake.
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which can throw off the balance of this recipe. For the most authentic flavor and best texture in your pumpkin bread with banana, stick to unsweetened, pure pumpkin puree. Understanding ingredients is crucial, and you can learn more about our commitment to quality on our contact us page.
Why is my pumpkin banana bread dry?
Dryness can happen if you overbake the bread or if your banana and pumpkin puree measurements are off. Make sure to use very ripe bananas, as they add essential moisture and sweetness. Also, be careful not to overmix the batter once the dry ingredients are added, as this can develop the gluten too much, leading to a tougher, drier loaf.
Can I make this vegan pumpkin banana bread?
Yes, you can easily make this recipe vegan! Simply replace the two large eggs with a flax egg (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) or your favorite commercial egg replacer. Ensure your sugar is vegan-friendly, and you’ll have a delicious vegan pumpkin banana bread.
Variations of Pumpkin Banana Bread You Can Try
Once you’ve mastered the basic recipe, there are so many fun ways to customize this delicious loaf! For those looking for a dairy-free or egg-free option, transforming this into a vegan pumpkin banana bread is super simple. Just swap the eggs for flax eggs and ensure your sugar is vegan. If you need a gluten-free version, you can easily make gluten-free pumpkin banana bread by substituting a good quality gluten-free all-purpose flour blend for the regular flour. Remember to check if your blend contains xanthan gum; if not, you might want to add about 1/2 teaspoon. For a different texture, consider our keto cottage cheese bread.
For an extra decadent treat, you absolutely must try a chocolate chip pumpkin banana bread variation by folding in about 1/2 cup of your favorite chocolate chips into the batter. Pecans or walnuts are also fantastic additions for a nice crunch. You could even bake this as muffins for quicker individual servings – just reduce the baking time to about 20-25 minutes!
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Pumpkin Banana Bread: Amazing Moist Loaf
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This easy pumpkin banana bread recipe creates a moist and flavorful loaf perfect for breakfast or a snack. It combines ripe bananas and pumpkin puree with warming spices for a comforting bake.
Ingredients
- 1 cup mashed ripe banana (about 2 medium, very spotty)
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs, room temperature
- 1 cup light brown sugar, packed
- 80 ml neutral oil (like canola or grapeseed)
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour (about 220g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine sea salt
- Optional: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips, or 1/2 cup raisins
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk mashed bananas until mostly smooth.
- Add pumpkin puree, eggs, brown sugar, oil, and vanilla extract. Whisk until combined and creamy.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add the dry ingredients to the wet ingredients. Stir with a spatula until the flour streaks just disappear. Do not overmix; lumps are okay.
- Fold in any optional add-ins like nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent it loosely with foil.
- Let the pumpkin banana bread cool in the pan for 15 minutes before lifting it onto a wire rack to cool completely, at least 45 minutes, before slicing.
Notes
- Use very spotty bananas for best flavor. Roast underripe bananas in the oven at 300°F for 15 minutes until darkened.
- If using melted butter instead of oil, ensure it’s cooled slightly before adding to the wet ingredients.
- A pinch of black pepper can enhance the spice flavors.
- If your loaf pans are dark, start checking for doneness around 50 minutes.
- For a domed top, reserve 2 tablespoons of flour and dust it over the batter before baking.
- This pumpkin banana bread tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking, Brunch, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Estimate based on ingredients
- Sugar: Estimate based on ingredients
- Sodium: Estimate based on ingredients
- Fat: Estimate based on ingredients
- Saturated Fat: Estimate based on ingredients
- Unsaturated Fat: Estimate based on ingredients
- Trans Fat: Estimate based on ingredients
- Carbohydrates: Estimate based on ingredients
- Fiber: Estimate based on ingredients
- Protein: Estimate based on ingredients
- Cholesterol: Estimate based on ingredients
