Pumpkin Banana Bread

Pumpkin Banana Bread made with All-purpose flour, Baking soda and baking powder, Salt, Cinnamon, ginger, cloves, and nutmeg, Granulated sugar and brown sugar, Vegetable oil, Eggs, Pumpkin puree, Mashed ripe bananas, and Chopped pecans. Soft, spiced, and perfectly moist.

Last October, I found myself with a ridiculous problem – half a can of pumpkin puree left over from making pumpkin muffins and a bunch of brown bananas on my counter that needed to be dealt with immediately. I stood there staring at both of them, thinking I’d have to make two separate batches of bread, when I had what felt like either a genius idea or a complete disaster waiting to happen: what if I just combined them?

I’ll be honest, pumpkin banana bread sounded weird at first. Pumpkin belongs with fall spices and cozy sweaters, bananas are more of a year-round, tropical-ish thing. Could they actually work together, or was I about to waste perfectly good ingredients on some Frankenstein creation that nobody would eat? But I was curious enough to try, and worst case scenario, I’d learned what not to do.

I decided to go all in on the fall flavors, mixing together flour, baking soda, salt, baking powder, and a generous blend of warm spices – cinnamon, ginger, cloves, and freshly grated nutmeg. If I was making pumpkin banana bread, it was going to taste like autumn whether the bananas liked it or not. I whisked together both granulated and brown sugar with vegetable oil and eggs, then stirred in both the pumpkin puree and mashed banana.

The batter looked beautiful – this gorgeous orange-gold color that already smelled like everything good about fall. I folded in chopped pecans because nuts and pumpkin are best friends, and suddenly I was feeling pretty confident about this whole experiment. As I poured it into my loaf pans (this recipe makes so much I needed two), I couldn’t wait to see if my crazy idea would actually work.

The smell that filled my kitchen as it baked was absolutely incredible. It was like pumpkin pie and banana bread had a baby, and that baby smelled better than either parent. The warm spices were definitely taking center stage, but there was this subtle sweetness and moisture from the bananas that made everything feel richer and more complex.

When I sliced into the first loaf, still warm from the oven, the texture was perfect – moist and tender with little pockets of crunchy pecans throughout. I took a nervous first bite, and honestly, I couldn’t believe how well it worked. The pumpkin and banana didn’t compete with each other – they actually complemented each other perfectly. The banana added natural sweetness and kept everything incredibly moist, while the pumpkin brought that earthy, cozy fall flavor.

My family was equally skeptical when I told them what was in it. “Pumpkin AND banana?” my son asked, looking suspicious. But one bite converted him. My daughter said it tasted like “fall but better,” and my husband ate three slices in one sitting, which pretty much never happens.

What Is Pumpkin Banana Bread?

There’s something special about combining two classics into one loaf, and that’s exactly what happens with pumpkin banana bread. It takes the rich flavor of ripe bananas and blends it with the warm, spiced taste of pumpkin to create something unique and cozy for fall. The texture is soft and moist, and every slice has a hint of cinnamon and nutmeg that fills the kitchen with the smell of baking season. I like how the pumpkin adds depth while the banana keeps it naturally sweet, making it the kind of recipe you’ll want to bake again and again.

Why You’ll Love This Pumpkin Banana Bread

What makes this pumpkin banana bread special is how effortlessly it brings together two familiar flavors in one loaf. The bananas keep it moist and naturally sweet, while the pumpkin and spices give it that cozy autumn character everyone loves. I find it’s the perfect recipe to make when you have leftover pumpkin puree or extra ripe bananas sitting on the counter. It’s easy to mix up, bakes beautifully, and tastes even better the next day. Whether you enjoy it plain or with a little butter on top, every slice feels like a simple homemade treat worth sharing.

Ingredients for Pumpkin Banana Bread

• All-purpose flour – forms the base of the bread and gives it structure.

• Baking soda and baking powder – help the loaf rise and stay light.

• Salt – balances the sweetness and enhances all the flavors.

• Cinnamon, ginger, cloves, and nutmeg – bring that warm fall spice aroma.

• Granulated sugar and brown sugar – add sweetness and a hint of caramel depth.

• Vegetable oil – keeps the bread moist and tender.

• Eggs – bind the ingredients and give the loaf richness.

• Pumpkin puree – adds earthy sweetness and a soft texture.

• Mashed ripe bananas – provide natural sweetness and moisture.

• Chopped pecans – add a bit of crunch and nutty flavor in every bite.

Kitchen Equipment Needed

• Two loaf pans (8×4 or 9×5 inches) – for baking the pumpkin banana bread evenly.

• Large mixing bowls – one for dry ingredients and another for wet ingredients.

• Whisk – to blend the dry ingredients and break up any lumps.

• Hand or stand mixer – helps mix the batter smoothly and quickly.

• Rubber spatula – perfect for folding the batter and scraping the bowl clean.

• Measuring cups and spoons – to ensure accurate ingredient portions.

• Cooling rack – lets the loaves cool properly without becoming soggy.

• Parchment paper or non-stick spray – keeps the bread from sticking to the pans.

What to Serve with Pumpkin Banana Bread

I like serving this pumpkin banana bread when it’s still slightly warm, with a light spread of butter or a drizzle of honey. It pairs beautifully with a cup of black coffee or a chai latte, especially on a cool morning. Sometimes I serve it as part of a simple brunch alongside scrambled eggs and fresh fruit. For a little treat, I’ve also tried topping it with cream cheese or a spoonful of Greek yogurt. Whether it’s breakfast, a snack, or dessert after dinner, this bread fits perfectly into any part of the day.

How to Store Pumpkin Banana Bread

I usually let my pumpkin banana bread cool completely before wrapping it tightly in foil or plastic wrap. Once it’s sealed, I keep it at room temperature for up to three days, where it stays soft and moist. If I want it to last longer, I move it to the refrigerator for up to a week. For freezing, I slice it first, wrap the slices individually, and store them in a freezer-safe bag. When I’m ready to enjoy a piece, I just warm it in the microwave for a few seconds, and it tastes freshly baked again.

Frequently Asked Questions

1. Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which already has added sugar and spices.

2. Can I use fresh pumpkin instead of canned?

Absolutely. Cook and mash your pumpkin until smooth, then measure it the same way you would with canned puree. The flavor will be a little fresher and lighter.

3. Can I add nuts or chocolate chips?

Yes! Chopped walnuts, pecans, or chocolate chips are all great add-ins. They add texture and pair beautifully with the pumpkin-banana mix.

4. What kind of bananas are best to use?

Use very ripe bananas with brown spots. They add natural sweetness and help make the bread soft and moist.