Bread lovers have no shortage of options—the healthy grainy kind, the refined and fluffy kind, the chewy sourdough kind. But for those who want to embrace fall fully (or just have a lot of ripe bananas and leftover pumpkin puree), there’s only one logical choice: pumpkin banana bread.
This quick bread is essentially a mashup of two classic recipes—banana bread and pumpkin bread—and it’s everything you could want in a seasonal treat.
It’s moist and dense, but not too heavy, with just the right amount of sweetness from the bananas and spices. And, of course, it’s studded with everyone’s favorite fall ingredient: pumpkin.
If you’ve never made quick bread before, don’t be intimidated. The process is actually quite simple. Here’s everything you need to know to make the perfect pumpkin banana bread.
Easy Pumpkin Banana Bread Recipe (4)
With only 15 minute prep time and a can of pumpkin puree, this recipe is as easy as it gets! And it only requires two bowls, so cleanup is a breeze.
- 3 c. Unbleached All-purpose Flour
- 2 tsp. Baking Soda
- 1 tsp. Kosher Salt
- 1/2 tsp. Baking Powder
- 1 1/2 tsp. Cinnamon
- 3/4 tsp. Ginger
- 1/2 tsp. Cloves
- 1/4 tsp. Freshly Grated Nutmeg
- 1 c. Granulated Sugar
- 1/2 c. Lightly Packed Light Brown Sugar
- 2/3 c. Vegetable Oil
- 3 Eggs
- 1 c. Canned Pumpkin Puree
- 1 c. Mashed Ripe Banana
- 1 c. Chopped Pecans
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 8-inch loaf pans, tapping out the excess flour.
- In a large bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, ginger, cloves and nutmeg.
- In another bowl, whisk together the sugar, brown sugar and oil until combined. Add the eggs and whisk until light and fluffy. Add the pumpkin puree and mashed banana and mix until combined.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the chopped pecans.
- Divide the batter evenly between the two prepared pans and bake for 45-55 minutes, or until a toothpick or cake tester inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Slice and serve. Enjoy!
This recipe is courtesy of thepioneerwoman.com
Vegan Pumpkin Bread (5)
Those on a vegan diet can also enjoy this delicious bread!
- 1 cup Mashed Ripe Banana – equivalent to 3 large bananas or 4 medium bananas
- 1 ¼ cup Pumpkin Puree – use canned pumpkin puree or homemade pumpkin puree
- ⅓ cup Avocado Oil – or light olive oil or melted coconut oil
- ½ cup Coconut Sugar – or brown sugar
- 1 teaspoon Vanilla Extract
- 1 ½ teaspoon Pumpkin Spices – 1 teaspoon cinnamon + 1/4 teaspoon Ginger + 1/4 teaspoon allspice or nutmeg
- 1 ½ cup All-Purpose Flour – or white whole-wheat flour or white spelt flour
- ¼ teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- Preheat the oven 350 degrees F (180 C). Grease a 9-inch loaf pan with vegan butter or oil and dust with flour. Tapping out the excess flour.
- In a large bowl, whisk together mashed banana, pumpkin puree, avocado oil, sugar, and vanilla extract until combined.
- In a separate bowl, whisk together flour, salt, pumpkin spices, baking soda, and baking powder.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick or cake tester inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan on a wire rack for 10 minutes, then remove from the pan and continue cooling on the rack. Slice and serve when cooled.
This recipe is courtesy of theconsciousplantkitchen.com
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Paleo Banana Bread With Pumpkin (2)
- 2 large ripe bananas
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 3 eggs
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 2 tbsp coconut sugar or 4 tbsp for sweeter
- Preheat the oven to 350°F. Grease and line a 9″ loaf pan with parchment paper.
- In a large bowl, whisk together the banana, pumpkin puree, almond butter and eggs until smooth and combined.
- Add the almond flour, coconut flour, baking soda, pumpkin pie spice, coconut sugar and salt to the wet ingredients and mix until everything is well combined.
- Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan on a wire rack for 10 minutes, then remove from the pan and continue cooling on the rack.
This recipe is courtesy of whatgrandmaate.com
Mistakes To Avoid For Perfect Pumpkin Banana Bread
Regardless of which recipe you use, there are a few key things to keep in mind in order to avoid common mistakes that can ruin your pumpkin banana bread.
Mistake 1 – Not Mashing The Banana Thoroughly
One of the most common mistakes people make when making pumpkin banana bread is not mashing the banana thoroughly enough.
A few small chunks of banana are fine, but if the banana isn’t mostly mashed, it can affect the texture of the bread leaving behind lumps of gummy bananas.
The best way to avoid this is to use very ripe bananas. The riper the banana, the easier it is to mash. You can also use a food processor or blender to make sure the banana is completely mashed before adding it to the other ingredients.
Mistake 2 – Not Measuring Ingredients Precisely
Precise measurements are key when baking. This is especially true with quick breads like pumpkin banana bread.
When it comes to measuring the flour, be sure to use the spoon and level method. This means using a spoon to scoop the flour into the measuring cup and then leveling it off with the back of a knife.
Do not scoop the flour directly from the container with the measuring cup as this will pack the flour down and you’ll end up with too much.
If you don’t have a kitchen scale, it’s also important to be precise with the other ingredients. Too much or too little of an ingredient can completely change the outcome of the bread.
Overloading the batter with pumpkin or banana will weigh the bread down and make it dense. If the bread is too dense, it will be gummy in the center.
Not adding enough fat to the batter will also result in a dry, crumbly bread. Be sure to use the full amount of oil or butter called for in the recipe.
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Mistake 3 – Over Mixing The Batter
When making quick breads, it’s important not to overmix the batter. Overmixing will result in a tough bread.
To avoid overmixing, mix the wet ingredients and dry ingredients in separate bowls before combining them. Once they’re combined, mix just until everything is moistened. Do not continue to mix after that.
Mistake 4 – Using Pumpkin Pie Filling Instead Of Pumpkin Puree
Not reading labels carefully can also lead to disaster. Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is already sweetened and has spices added to it. Pumpkin puree is simply pureed pumpkin and nothing else. Using pumpkin pie filling will make the bread too sweet and will throw off the spice ratio.
Mistake 5 – Not Cooling The Loaf On A Rack
It’s important to cool quick breads on a wire rack and not in the pan. If you leave the bread in the hot pan, it will steam and become soggy at the bottom. A good rule of thumb is to cool the loaf for 10 minutes in the pan then remove it from the pan to finish cooling on the rack.
Why Banana Pumpkin Bread Is Good For You
Pumpkin banana bread is not only delicious, but it’s also good for you. Pumpkin is packed with antioxidants and vitamins like beta-carotene, vitamin C, and potassium. It’s also low in calories and fat (3).
Bananas are a good source of fiber, potassium, and vitamin C. They’re also low in calories and fat (1).
When you combine these two healthy ingredients, you get a delicious and nutritious quick bread that’s perfect for breakfast, snack time, or even dessert.
How Long Does Banana Pumpkin Bread Keep?
Pumpkin banana bread will keep for 3-4 days at room temperature. Be sure to store it in an airtight container or wrap it tightly in foil or plastic wrap.
You can also freeze pumpkin banana bread for up to 3 months. Wrap the loaf tightly in foil or plastic wrap then place it in a freezer-safe bag. When you’re ready to eat it, thaw the bread at room temperature or in the microwave.
The Bottom Line
Whether you’re looking for a delicious and easy fall treat or a healthy snack option, banana pumpkin bread is a great choice. Just be sure to avoid these common mistakes and you’ll end up with a perfect loaf every time.
This article is intended for general informational purposes only and does not address individual circumstances. It is not a substitute for professional advice or help and should not be relied on to make decisions of any kind. Any action you take upon the information presented in this article is strictly at your own risk and responsibility!
- Bioactive compounds in banana and their associated health benefits – A review (2016, pubmed.gov)
- Healthy Pumpkin Banana Bread (Paleo, Gluten Free) (2021, whatgrandmaate.com)
- Medicinal and biological potential of pumpkin: an updated review (2010, cambridge.org)
- Pumpkin Banana Bread (2017, thepioneerwoman.com)
- VEGAN PUMPKIN BANANA BREAD (2022, theconsciousplantkitchen.com)