Pumpkin Banana Bread

5 from 1 vote

This easy Pumpkin Banana Bread recipe is moist, flavorful, and perfect for fall baking. Made with ripe banana, pumpkin puree, and warm spices.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Bread and Muffin Recipes

Cuisine: American

Keyword: pumpkin banana bread

Servings: slices

Calories: 235kcal

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.

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.

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.

Storage & Freezer Tips

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!