If fall had a mascot, it would be this Pumpkin Banana Bread. It’s the perfect way to use up that lone overripe banana on your counter while sneaking in cozy pumpkin flavor. Soft, moist, and spiced just right, this loaf is everything you love about banana bread with a seasonal twist.
I make banana bread and banana bread muffins all year long. But once the leaves start turning, pumpkin banana bread takes center stage in my kitchen.
Quick bread recipes couldn’t be easier. Just mash, mix, bake, and try not to eat the whole loaf warm from the oven (no judgment if you do).
Why You’ll Love This Pumpkin Banana Bread
- Easy ingredients – Nothing fancy here. You probably already have everything in your pantry.
- Moist and flavorful – The banana keeps it tender, the pumpkin keeps it moist, and the pumpkin pie spice makes it smell like fall.
- Perfect for make-ahead – This bread stores well and freezes beautifully. (Future you will thank you for tucking away a slice or two!)
- Family-friendly – It’s a great grab-and-go breakfast, after-school snack, or even dessert with a little cream cheese spread.
Need something that pairs perfectly with your morning cup? This Coffee Banana Bread is calling your name.
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🛒 Ingredients
- Butter – Adds richness and keeps the bread tender. Swap oil for butter if you prefer.
- Sugar – Sweetens the loaf and helps with golden color. Use brown sugar for a richer flavor if you'd like.
- Eggs – Bind the ingredients together.
- Ripe Banana – Naturally sweet and keeps the bread moist. See how to freezer your ripe bananas so you can make banana bread any time you want!
- Pumpkin puree – Adds cozy fall flavor and extra moisture.
- All-purpose flour – The structure of the bread.
- Pumpkin pie spice – Brings warm fall flavors like ground cinnamon and nutmeg. You can also make your own pumpkin spice by using a combination of cinnamon + nutmeg + ginger.
- Baking powder – Helps the bread rise.
- Baking soda – Works with the banana and pumpkin to lift the loaf.
- Salt – Balances and enhances the flavors.
See recipe card below for specific quantities and ingredient list.
It is so good!! We love it.
- Naomi S.
🥣 How to make banana pumpkin bread
- Step 1: Cream butter and sugar. In a large bowl, cream butter and sugar until light and fluffy.
- Step 2: Beat in eggs one at a time. Stir in mashed banana and pumpkin puree.
- Step 3: In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Step 4: Add the flour mixture to wet ingredients and stir until just combined. Don’t overmix.
- Step 5: Pour batter into prepared pan and smooth the top.
Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: Cool in pan 10 minutes before transferring to a wire rack.
📋 Variations
- Add chocolate chips, walnuts, pecans, or dried cranberries for variety.
- Bake as muffins (18–22 minutes) instead of a loaf for grab-and-go breakfasts.
If you like a tropical twist, try my Hawaiian Banana Bread next.
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Storage & Freezer Instructions
Room Temperature: Store in an airtight container at room temp for up to 3 days.
Refrigerator: For longer storage, refrigerate for up to a week.
How to Freeze Pumpkin Banana Bread
- Cool completely – Let the bread cool fully on a wire rack. Freezing warm bread traps steam and leads to soggy slices.
- Wrap tightly – Wrap the whole loaf (or individual slices) in plastic wrap. Make sure it’s snug so no air sneaks in.
- Add a second layer – Place the wrapped bread in a freezer bag or wrap again with aluminum foil for extra protection from freezer burn.
- Label & date – Write the recipe name and date on the bag so you don’t forget what it is (trust me, “mystery bread” isn’t as fun six months later).
- Freeze – Store flat in the freezer for up to 3 months.
To Thaw
- For a whole loaf: Place it (still wrapped) on the counter for several hours or overnight.
- For slices: Microwave straight from frozen for 20–30 seconds, or let sit at room temp for 30 minutes.
Pro Tip
Freeze in individual slices if you like grab-and-go breakfasts or snacks. That way, you don’t have to thaw the whole loaf when you just want one piece!
FAQ
Yes, just make sure it’s cooked and pureed until smooth.
Definitely—it’s even better the next day as the flavors settle in and get cozy.
This Pumpkin Banana Bread is the kind of recipe that makes you want to light a candle, grab a blanket, and call it a fall day. Whether you enjoy it warm out of the oven or toasted with a smear of butter the next morning, it’s one you’ll come back to all season long.
Tried this banana pumpkin bread? I’d love to hear how it turned out! ⭐
Drop a star rating and a quick comment below—it not only helps others but totally makes my day. 😊🍽️
Related
If you love banana bread as much as I do, you’ll also want to try my Hawaiian Banana Bread, Coffee Banana Bread, and Banana Pecan Muffins!
More Seasonal Recipes
Recipe
Pumpkin Banana Bread
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Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 very ripe banana mashed
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
Instructions
- Preheat oven to 350°F. Grease or line a 9x5 loaf pan with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in mashed banana and pumpkin puree.
- In another bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture and stir until just combined. Don’t overmix!
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let bread cool in pan for 10 minutes before transferring to a wire rack to finish cooling.
Notes
- For easy removal, line your loaf pan with parchment paper.
- Don’t overmix — it can make the bread tough instead of soft.
- Add chocolate chips, nuts, or dried cranberries for extra flavor.
- Store in an airtight container at room temperature for 3 days, or freeze slices for later.
Substitutions & Variations
- Use oil instead of butter for a slightly more tender loaf.
- Swap brown sugar for white sugar for deeper flavor.
- No pumpkin pie spice? Use cinnamon, nutmeg, and ginger instead.
- Make pumpkin banana muffins by baking in a lined muffin tin for 18–22 minutes.
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps up to 1 week in the fridge.
- Freeze: Cool completely, wrap tightly, and store up to 3 months.
- Thaw: Leave on the counter overnight or microwave individual slices for 20–30 seconds.
- Pro Tip: Slice before freezing for easy grab-and-go breakfasts!
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Naomi says
This is so good! It rose up nice and tall, and is perfectly moist and flavorful.