Posted Sep 08, 2023, Updated Feb 12, 2024 In this pumpkin banana bread recipe, my favorite quick breads (banana bread and pumpkin bread) combine to make one irresistible treat! This banana pumpkin bread is moist and perfectly spiced. We use less sugar because of the natural sweetness of the bananas, which compliments the pumpkin beautifully. This recipe is easy to make and is a delicious snack, breakfast or dessert!
Pumpkin Banana Bread: Ingredients & Substitutions
Pumpkin puree. Use canned or homemade homemade puree. Bananas. use overripe bananas. Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce. Light Brown Sugar. If you want a more pronounced molasses taste, use dark brown sugar. Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar. All-purpose flour. Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well. Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
How to Make Pumpkin Banana Bread
Let’s walk through this recipe step-by-step, and don’t forget to watch the video for additional help. Begin by mixing together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda in a medium bowl. Then set the dry ingredients aside to use later. Next, whisk together the pumpkin puree, melted butter, mashed banana, eggs, and vanilla in a large bowl. Then stir in the brown sugar and granulated sugar until there are no lumps. Next, add the dry ingredients and stir until the batter is smooth. At this point, you can add mix-ins to the batter and stir until they are evenly distributed. Here are some suggestions:
Chocolate chips Cinnamon chips Nuts (pecans, walnuts, etc.) Dried fruit such as raisins, dried cranberries, etc. White chocolate chips Pumpkin Seeds
Bake & Cool
Once the batter is ready, pour it into the prepared loaf pan and use a spatula to smooth out the top. Then bake the banana pumpkin bread in the preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean. Let the pumpkin bread cool in the baking pan on a wire rack for at least 1 hour – or overnight. After 1 hour (or longer) transfer the pumpkin bread to a wire rack to cool completely.
Serve
We love serving this banana pumpkin bread recipe for breakfast, or as a snack or dessert. Here are some serving suggestions: My favorite way to eat it is slightly warm or tasted with a generous slather of this cinnamon honey butter!
Store
Store leftovers in an an airtight container in the refrigerator for up to 1 week.
Freeze
Freeze either an entire loaf or individual slices by letting the pumpkin banana bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
