If you can never decide between banana bread and pumpkin bread, you don’t have to. This Pumpkin Banana Bread gives you the best of both. Ripe bananas add natural sweetness while pumpkin puree keeps every slice soft and moist. Warm cinnamon, ginger, nutmeg, cloves, and allspice bring everything together, making this an easy loaf that’s just as good with your morning coffee as it is for an afternoon snack.

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Why You’ll Love This

We always seem to have a few bananas that get a little too ripe, and once pumpkin season rolls around, this loaf is an easy choice. The banana adds sweetness, the pumpkin keeps it incredibly moist, and the warm spices make the whole house smell like fall. It’s one of those recipes that’s just as good with coffee in the morning as it is sliced up for an afternoon snack.

This loaf comes out with a soft, tender crumb, classic banana flavor, and just enough pumpkin to make it extra moist without overpowering the classic banana bread taste. The pumpkin seeds on top add a little crunch.

Are you looking for more pumpkin recipes? Try Pumpkin Snickerdoodles, Pumpkin Scones, Baked Pumpkin Donuts, Easy Pumpkin Coffee Cake with Streusel Topping, Pumpkin Cinnamon Swirl Bread, and Easy Spiced Pumpkin Cheesecake.

Ingredients Needed

• All-purpose flour – Provides the structure for the loaf.
• Baking soda & baking powder – Help the bread rise while keeping it tender.
• Kosher salt – Balances the sweetness and enhances the flavors.
• Ground cinnamon – The primary warm spice that ties everything together.
• Ground ginger – Adds a subtle warmth.
• Ground nutmeg – Gives the bread classic fall flavor.
• Ground cloves – Adds depth without overpowering the loaf.
• Ground allspice – Rounds out the spice blend.
• Unsalted butter – Adds richness and keeps the crumb tender.
• Granulated sugar – Sweetens the bread.
• Dark brown sugar – Adds moisture along with a slight caramel flavor.
• Large eggs – Provide structure and richness.
• Vanilla extract – Enhances the overall flavor.
• Mashed ripe bananas – Add natural sweetness and moisture.
• Pumpkin puree – Use pure pumpkin, not pumpkin pie filling.
• Pumpkin seeds (pepitas) – Sprinkle on top for a little crunch and a pretty finish.

Please see the recipe card below for a full list of ingredients, measurements, and instructions.

Why Banana and Pumpkin Work So Well Together

I’ve always loved banana bread, but once I started adding pumpkin, it quickly became a fall favorite. The banana brings its natural sweetness while the pumpkin keeps the loaf soft and moist without making it heavy. Add the warm spices, and everything comes together into one loaf that’s hard to resist!

The best part is that neither flavor takes over. You still get that classic banana bread taste, but the pumpkin adds just enough to make it feel like something special for the season.

How to Make Pumpkin Banana Bread

Step 1: Preheat the oven to 350°F. Grease or line an 8×4-inch or 9×5 loaf pan with parchment paper or baking spray. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.

Step 2: In a large bowl, whisk together the sugars and eggs for about 1 minute, until the mixture becomes slightly thick and pale in color. Slowly whisk in the melted butter, followed by the vanilla extract.

Step 3: Stir in the mashed bananas and pumpkin puree until well combined. Add the dry ingredients to the wet ingredients and stir just until no dry flour remains. Do not overmix.

Step 4: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the pumpkin seeds evenly over the batter. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The internal temperature should be 200-205ºF, and the bread should not jiggle.

Step 5: Allow the bread to cool in the pan for about 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips

• Use very ripe bananas with plenty of brown spots for the best flavor.
• You can swap 2 tsp pumpkin pie spice for the ground spices in the recipe.
• This recipe calls for an 8×4-inch loaf pan, which produces a tall loaf. It will also work in an 8 1/2 × 4 1/2-inch loaf pan, producing a slightly shorter loaf. The pan is a bit larger, and the bake time is shorter. A 9×5-inch pan will yield a much shorter but still delicious bread.
• Spoon and level your flour instead of scooping directly from the bag to avoid a dense loaf.
• Be sure to use 100% pumpkin puree, not pumpkin pie filling.
• Melt the butter in the microwave using the popcorn function. Watch closely and remove it when just melted. In my microwave, it usually melts at 1 min 10 sec. It’s not too hot and will cool quickly for use.
• Mix the batter only until the flour disappears. Overmixing can make quick breads tough.
• If the top begins browning too quickly, loosely tent it with aluminum foil during the last 15 to 20 minutes of baking.
• Let the loaf cool before slicing so it has time to finish setting. If you can!

Variations

• Stir in ½ cup chopped pecans or walnuts for added crunch.
• Add ½ cup chocolate chips for a sweeter treat.
• Sprinkle coarse sugar over the top along with the pumpkin seeds for a lightly crisp crust.
• Replace the pumpkin seeds with chopped pecans or walnuts if you prefer.
• Make pumpkin banana bread muffins. Divide the batter among lined muffin cups and bake at 350°F for about 20 to 25 minutes.

Storage & Freezing

Store Pumpkin Banana Bread tightly wrapped at room temperature for up to 4 days. For longer storage, refrigerate it for up to 1 week.

To freeze, wrap the entire completely cooled loaf or individual slices tightly in plastic wrap followed by aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter before serving.

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