Name: Pumpkin Banana Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; 1¼ teaspoons cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon ground ginger; ⅛ teaspoon ground cloves; ½ teaspoon sea salt; 2 medium bananas (about ¾ cup mashed, very ripe); 8 tablespoons (1 stick) unsalted butter, melted; 2 large eggs; ¾ cup pumpkin purée (not pumpkin pie mix); ¾ cup granulated sugar; ⅓ cup packed dark brown sugar; 2 teaspoons vanilla extract; Optional: ½ cup chopped walnuts, pecans, or chocolate chips

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A cozy, spiced loaf that combines the best of pumpkin bread and banana bread — moist, flavorful, and perfect for fall mornings or as a comforting afternoon snack. This is the kind of bake I love having on hand for breakfast, coffee breaks, or gifting to a friend.

Why You’ll Love This Recipe

I love this pumpkin banana bread because it brings together two of my favorite fall flavors in one loaf. The pumpkin adds moisture and richness, while the banana brings natural sweetness and a soft crumb. Warm spices round it all out, making each bite taste like autumn. It’s easy to make, freezes well, and makes the kitchen smell amazing.

Pumpkin Banana Bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
2 medium bananas (about 3/4 cup mashed, very ripe)
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs
3/4 cup pumpkin purée (not pumpkin pie mix)
3/4 cup granulated sugar
1/3 cup packed dark brown sugar
2 teaspoons vanilla extract
Optional: 1/2 cup chopped walnuts, pecans, or chocolate chips

Directions

I preheat the oven to 350°F (175°C) and grease a standard loaf pan.
In a large bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a separate bowl, I mash the bananas with a fork until mostly smooth. I add the melted butter, eggs, pumpkin purée, granulated sugar, brown sugar, and vanilla extract, whisking until well combined.
I add the dry ingredients to the wet mixture and stir gently with a spatula until just combined, being careful not to overmix.
I fold in any optional nuts or chocolate chips if I’m using them.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 55–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 260 kcal per serving

Variations

Sometimes I add a handful of mini chocolate chips or chopped pecans for extra texture. I also like swapping part of the flour for whole wheat or oat flour to make it more hearty. If I want to cut down on sugar, I use mashed dates or maple syrup in place of some of the brown sugar.

Storage/reheating

I store the bread wrapped tightly at room temperature for up to 3 days, or in the fridge for up to 5 days. It also freezes beautifully — I wrap individual slices and reheat in the toaster or microwave as needed.

FAQs

Can I use canned pumpkin pie mix?

No, I always use pure pumpkin purée, not the pre-sweetened pie mix, to control the flavor and sweetness.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of the all-purpose flour with great results.

What if my bananas aren’t very ripe?

I speed-ripen them by baking them in the oven at 300°F for 10–15 minutes until the skins blacken.

Can I make this into muffins?

Yes, I divide the batter into muffin tins and bake at 350°F for 18–22 minutes until a toothpick comes out clean.

How do I keep it from drying out?

I make sure not to overbake, and I wrap the cooled bread tightly in plastic wrap or store it in an airtight container.

Conclusion

Pumpkin Banana Bread is the ultimate comfort bake for the cooler months. With its soft crumb, warm spices, and rich flavor, it’s a loaf I come back to all season long. Whether I’m enjoying it plain or with a pat of butter, it always delivers.