pumpkin banana bread
Oh, hello there! Pull up a chair and let me tell you about my absolute favorite thing to bake when the leaves start to turn and a crisp chill hits the air. You know that feeling, right? The one where you just crave something warm, comforting, and utterly delicious? This pumpkin Banana Bread is my answer to that craving, every single time. It’s not just any pumpkin banana bread, mind you. This is the one that makes my family ask for seconds (and thirds!), the one that gets rave reviews from neighbors, and the one that I secretly hoard a slice of for myself with a cup of tea. If you’ve ever loved a good zucchini bread, you’re going to adore this. It’s got all that moist, tender goodness, but with the perfect hug of fall spices and that lovely sweetness from ripe bananas. It’s become our go-to for everything from busy weekday breakfasts to decadent weekend treats. I can’t wait for you to try it!
What is pumpkin banana bread?
So, what exactly is this magical creation? Think of it as the ultimate mashup of two of the most beloved quick breads out there: classic pumpkin bread and Banana Bread. It’s essentially a moist, tender loaf cake that gets its incredible flavor and texture from a few key players: pureed pumpkin (hello, fall!), mashed ripe bananas (the riper, the sweeter!), and a symphony of warm spices. It’s baked in a loaf pan, just like its cousins, and often finished with a simple glaze or a sprinkle of cinnamon sugar. The beauty of this pumpkin banana bread is that it’s incredibly forgiving. Whether you’re a seasoned baker or just starting out, this recipe is pretty foolproof. It’s the kind of treat that feels like a warm hug on a cool day, bursting with familiar, comforting flavors that just sing of autumn and cozy moments.
Why you’ll love this recipe?
There are so many reasons why this pumpkin Banana Bread has earned a permanent spot in my recipe binder, and I just know you’re going to feel the same way. Firstly, let’s talk about the flavor, because honestly, it’s divine. You get that subtle, earthy sweetness from the pumpkin, perfectly balanced by the caramel-like notes of ripe bananas. Then there are the spices – cinnamon, nutmeg, cloves, maybe a pinch of ginger – they just wrap around your taste buds like a cozy blanket. It’s complex enough to be interesting but familiar enough to be instantly comforting.
But it’s not just about the taste! What I absolutely adore is how surprisingly simple this is to whip up. You don’t need any fancy equipment, just a couple of bowls and a whisk. It comes together in about 15 minutes of active prep time, which is a lifesaver on those busy weeknights when you need a quick sweet treat or a breakfast to grab-and-go. And speaking of grab-and-go, this bread is incredibly budget-friendly. Ripe bananas are usually hiding in my fruit bowl, and canned pumpkin is always a pantry staple for me in the fall. You probably have most of the other ingredients already!
Plus, the versatility is just fantastic. I love it plain, of course, but it’s also amazing with a smear of Cream Cheese, a dollop of Greek yogurt, or even toasted with a little butter. It’s perfect for school lunches, afternoon snacks, or even as a simple dessert. Honestly, it’s a crowd-pleaser that never disappoints. It’s just… happy baking food, you know? It fills your kitchen with an amazing aroma and makes everyone who tries it feel a little bit special.
How do I make banana bread?
Quick Overview
This pumpkin banana bread recipe is designed for maximum flavor with minimal fuss. You’ll be whisking together your dry ingredients, then combining your wet ingredients, and finally bringing them all together. The magic happens when you swirl in a bit of extra pumpkin goodness for depth of flavor and gorgeous marbling. It bakes up into a perfectly moist loaf that’s ideal for slicing and enjoying warm or at room temperature. Seriously, it’s as simple as that!
Ingredients
For the Main Batter:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
(Optional: a pinch of ground ginger)
1 cup granulated sugar (or ¾ cup if you prefer it less sweet)
½ cup unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
2 very ripe medium bananas, mashed well (about 1 cup)
1 cup pumpkin puree (not pumpkin pie filling!)
¼ cup milk (any kind works, I’ve even used almond milk and it was great!)
1 teaspoon vanilla extract
For the Swirled Filling (Optional but highly recommended!):
½ cup pumpkin puree
2 tablespoons brown sugar
½ teaspoon ground cinnamon
For the Simple Glaze (Optional):
½ cup powdered sugar
1-2 tablespoons milk or water
Pinch of cinnamon
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheated to 350°F (175°C). Then, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, and then dust it lightly with a bit of flour. You can also line it with parchment paper, leaving some overhang on the sides, which makes lifting the bread out super easy later. This simple step ensures your beautiful loaf won’t stick!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger if you’re using it. Whisking well not only combines everything but also breaks up any little clumps of flour, which helps make your bread lighter. Make sure all those spices are evenly distributed – you don’t want a bite that’s all cinnamon and no clove!
Step 3: Mix Wet Ingredients
In a larger bowl, whisk together the granulated sugar and melted butter until they’re well combined. Then, add in your room-temperature eggs one at a time, whisking after each addition. Stir in the mashed bananas, pumpkin puree, milk, and vanilla extract. It might look a little lumpy or separated at this stage, and that’s totally fine. Just mix until it’s all incorporated.
Step 4: Combine
Now, pour your dry ingredients into the bowl with your wet ingredients. Using a spatula or a wooden spoon, gently fold everything together until *just* combined. It’s super important not to overmix here! You’ll see a few streaks of flour still, and that’s okay. Overmixing develops the gluten in the flour, which can lead to a tough, dense bread, and we definitely don’t want that. We’re aiming for tender perfection!
Step 5: Prepare Filling
If you’re adding the swirled filling (and trust me, you should!), mix together the ½ cup pumpkin puree, brown sugar, and cinnamon in a small bowl until it’s smooth. This little addition really boosts the pumpkin flavor and adds a lovely richness to each bite.
Step 6: Layer & Swirl
Pour about half of the main batter into your prepared loaf pan. Dollop half of the pumpkin filling mixture over the top. Then, pour the remaining batter over the filling, and dollop the rest of the filling on top. Now, take a knife or a skewer and gently swirl the filling into the batter. Don’t overdo it; just a few gentle twists to create beautiful marbling. This is where the visual magic happens!
Step 7: Bake
Pop the loaf pan into your preheated oven. Bake for 50-65 minutes. The exact time can vary depending on your oven, so it’s good to check it. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean (or with just a few moist crumbs attached, but no wet batter). If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once baked, let the bread cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up properly. Then, carefully invert the loaf onto the wire rack to cool completely. If you’re adding the glaze, whisk together the powdered sugar, 1 tablespoon of milk (add more, a teaspoon at a time, if needed), and cinnamon until you have a smooth, pourable consistency. Drizzle it over the completely cooled loaf. The glaze will set up nicely.
Step 9: Slice & Serve
Once the glaze is set (or if you skipped the glaze!), slice your beautiful pumpkin banana bread. It’s absolutely wonderful when served slightly warm, but it’s also delicious at room temperature. The aroma alone will have everyone gathering around! Enjoy a thick slice with your favorite beverage.
What to Serve It With
This pumpkin banana bread is truly a star on its own, but it pairs beautifully with so many things, making it perfect for any occasion. For a cozy **breakfast**, I love it with a strong cup of black coffee or a creamy latte. A dollop of plain Greek yogurt or a smear of cream cheese adds a lovely tang that complements the sweet bread.
When we’re having **brunch**, it feels a bit more special. I’ll often arrange slices on a pretty platter alongside fresh fruit salad, maybe some crispy bacon or sausage. A mimosa or a sparkling cider makes it feel celebratory.
As a simple **dessert**, it’s fantastic. A small scoop of vanilla bean ice cream alongside a warm slice is pure indulgence. You could also serve it with a drizzle of caramel sauce or a sprinkle of toasted pecans for extra texture and flavor. It’s a much lighter, quicker option than baking a whole cake but feels just as satisfying.
And for those times you just need a little something sweet during the day, it’s the ultimate **cozy snack**. Pair it with a mug of hot chocolate on a chilly afternoon, or simply enjoy a slice with a glass of cold milk. My kids always ask for this when they get home from school; it’s such a comforting treat. I’ve also found it’s a wonderful addition to a potluck or a picnic – it travels well and always disappears quickly!
Top Tips for Perfecting Your Pumpkin Banana Bread
I’ve made this pumpkin banana bread more times than I can count, and along the way, I’ve picked up a few tricks that I think really make a difference. First, about the pumpkin: always use pure pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices, which can mess with the balance of this recipe. For the best flavor, make sure your bananas are *very* ripe – the browner and spottier, the better! This is where you get that natural sweetness and moisture.
When it comes to mixing, remember my little mantra: do NOT overmix! As soon as you don’t see big streaks of dry flour, stop. A few lumps are perfectly fine and lead to a more tender crumb. Overmixing is the enemy of quick breads. I learned this the hard way years ago when I made a batch that was disappointingly tough!
The swirl is optional, but it’s so worth it for that visual appeal and extra punch of pumpkin spice. Don’t go crazy with the swirling; you just want to create pretty ribbons, not completely blend it in. Aim for about two or three gentle twists with a knife or skewer.
If you’re looking for ingredient swaps, you can easily make this dairy-free by using your favorite plant-based milk. You can also swap out some of the all-purpose flour for whole wheat pastry flour for a slightly nuttier flavor, but I usually stick to all-purpose for the classic texture. If you don’t have all the spices, focus on cinnamon; it’s the most dominant and essential one.
For baking, always trust the toothpick test. Ovens can be so finicky! If your loaf is browning too fast on top, just loosely cover it with foil. This prevents the edges from getting too dark while the center finishes baking. And when it comes to the glaze, consistency is key. You want it thick enough to coat but thin enough to drizzle. If it’s too thick, add milk a tiny bit at a time. If it’s too thin, add more powdered sugar.
Storing and Reheating Tips
One of the best things about this pumpkin banana bread is how well it keeps. For immediate enjoyment, store it at room temperature in an airtight container for up to 2-3 days. I usually just wrap the whole loaf tightly in plastic wrap, or slice it and store the slices in a good quality container. It stays wonderfully moist.
If you plan on keeping it for longer, or if your kitchen is on the warmer side, I’d pop it in the refrigerator. Stored in an airtight container in the fridge, it will stay fresh for about 5-7 days. The flavor actually deepens a bit after a day or two, which is pretty neat!
And yes, you can absolutely freeze this delicious bread! I like to slice it first, then wrap each slice individually in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. This prevents freezer burn and keeps it tasting fresh. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy a slice, you can either let it thaw at room temperature for about an hour, or pop it in the toaster for a few minutes until it’s warmed through.
Regarding the glaze, I always recommend applying it to a completely cooled loaf. If you plan to freeze the bread with the glaze already on, be aware that the glaze might get a little sticky during thawing. It’s often best to glaze it *after* thawing if you’re freezing for an extended period.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for pumpkin banana bread. I truly believe this is more than just a recipe; it’s a little piece of comfort, a touch of warmth, and a whole lot of deliciousness rolled into one. It’s the kind of bake that brings people together, sparks joy, and makes even the most ordinary day feel a bit more special. I hope you feel the same way when you make it!
If you’ve enjoyed this recipe and are looking for more cozy, fall-inspired bakes, you might want to try my spiced apple crumble or my simple pear and ginger cake. They have that same comforting vibe.
I can’t wait to hear what you think of this pumpkin banana bread! Please leave a comment below and let me know how yours turned out, or if you tried any fun variations. Your feedback means the world to me, and I love seeing your creations. Happy baking, my friends!
Banana Pumpkin Bread Easy Delicious
Ingredients
Main Ingredients
- 1 cup Granulated Sugar
- 0.5 cup Vegetable Oil
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 Ripe Bananas mashed
- 0.5 cup Canned Pure Pumpkin
- 1 teaspoon Baking Soda
- 0.75 teaspoon Kosher Salt
- 1 teaspoon Pumpkin Pie Spice
- 2 cups All Purpose Flour
Crumb Topping
- 0.25 cup Cold Butter cubed
- 0.5 cup Dark Brown Sugar
- 0.5 cup Flour
- 1 teaspoon Pumpkin Pie Spice
Instructions
Preparation Steps
- Preheat your oven to 300°F (150°C), then coat a 9x5-inch loaf pan with nonstick spray. Line the bottom and up each end of the pan with a strip of parchment paper, so the ends hang over the pan slightly. Spray again with the nonstick spray, then set aside.
- In a large bowl, mix together the granulated sugar and vegetable oil. Add in the eggs and vanilla and mix until smooth.
- Stir in the banana, pumpkin, baking soda, salt and pumpkin pie spice until all the ingredients are combined.
- Add the flour, and fold until combined.
- Pour the pumpkin banana bread batter into the prepared pan.
- In a medium bowl, add all of the ingredients for the crumb topping. Use a pastry cutter, fork, or your hands to mix until it forms coarse crumbs.
- Sprinkle the crumb topping over the pumpkin banana bread batter.
- Bake for 65-85 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the crumb topping begins to brown too much, loosely cover with foil.
- Allow the bread to cool in the pan for 20 minutes and then, using the parchment paper as a handle, transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
