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Pumpkin Banana Bread

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This easy, moist pumpkin banana bread combines the best of fall flavors—real pumpkin, ripe bananas, and warm spices—for a tender, flavorful loaf that everyone loves. Perfect for breakfast, brunch, or a cozy snack, it’s a crowd-pleaser that stays fresh for days.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour (or gluten-free 1:1 blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 medium ripe bananas, mashed (about 1 cup or 225g)
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) brown sugar (light or dark)
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 2 teaspoons vanilla extract
  • 1/3 cup (80ml) milk (dairy or unsweetened plant-based)
  • Optional: 1/2 cup mini chocolate chips, chopped walnuts or pecans, old-fashioned oats, raisins or dried cranberries
  • Optional Topping: 1 tablespoon brown sugar, extra cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, mash 2 medium ripe bananas until mostly smooth.
  3. Add pumpkin puree, eggs, vegetable oil, milk, and vanilla extract to the mashed bananas. Whisk until smooth.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Add brown sugar and granulated sugar to the wet ingredients and stir gently.
  6. Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  7. If using, fold in chocolate chips, nuts, or other mix-ins.
  8. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with brown sugar and cinnamon if desired.
  9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, use very ripe bananas and pure pumpkin puree (not pumpkin pie filling). Don’t overmix the batter to keep the loaf tender. Customize with chocolate chips, nuts, or dried fruit. Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze slices for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, fall loaf, quick bread, moist banana bread, pumpkin bread, easy pumpkin banana bread, autumn baking, breakfast, snack, brunch, dairy-free, gluten-free option

Find it online: https://jodierecipes.com/pumpkin-banana-bread-recipe-easy-moist-fall-loaf-everyone-loves/