Pumpkin Banana Bread Recipe

Sliced pumpkin banana bread topped with pumpkin seeds on a black platter.

5 from 1 vote

This Pumpkin Banana Bread combines two classic quick breads into one delicious loaf. Ripe bananas add sweetness while pumpkin puree keeps the bread incredibly moist. Warm fall spices and crunchy pumpkin seeds on top make it perfect for breakfast, brunch, or an afternoon coffee break.

Prep Time15

Cook Time1

Course: Bread

Cuisine: American

Keyword: banana pumpkin loaf, easy pumpkin banana bread, fall quick bread, moist pumpkin banana bread, pumpkin banana bread recipe, pumpkin bread recipe, pumpkin bread with banana

Servings:

Calories: 258kcal

Author: Leigh Harris

Ingredients

2 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Kosher salt
1 1/2 tsp Ground cinnamon
1/2 tsp Ground ginger
1/2 tsp Ground nutmeg
1/4 tsp Ground cloves
1/4 tsp Ground allspice
2 large Eggs room temperature
1/2 cup Granulated sugar
1/2 cup Dark brown sugar
1/2 cup Unsalted butter melted and cooled slightly
1 tsp Vanilla extract
1 cup Pure pumpkin puree not pie filling
1 cup Mashed bananas
2 tbsp Pumpkin seeds (pepita seeds)

Instructions

Preheat the oven to 350°F. Grease or line an 8×4-inch or 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
2 cups All-purpose flour, 1 tsp Baking soda, 1/2 tsp Baking powder, 1/2 tsp Kosher salt, 1 1/2 tsp Ground cinnamon, 1/2 tsp Ground ginger, 1/2 tsp Ground nutmeg, 1/4 tsp Ground cloves, 1/4 tsp Ground allspice
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.
2 large Eggs, 1/2 cup Granulated sugar, 1/2 cup Dark brown sugar, 1/2 cup Unsalted butter, 1 tsp Vanilla extract
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.
1 cup Pure pumpkin puree, 1 cup Mashed bananas
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.
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.
2 tbsp Pumpkin seeds (pepita seeds)

Notes

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.
If the top begins browning too quickly, loosely tent it with aluminum foil during the last 15 to 20 minutes of baking.
Store tightly wrapped at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition