Perfectly Moist Banana Pumpkin Bread
If you’re looking for the ultimate fall treat, this Perfectly Moist Banana Pumpkin Bread is exactly what you need! Combining the sweet, comforting flavors of ripe bananas and spiced pumpkin, this bread is soft, tender, and bursting with autumn goodness. It’s the perfect blend of two classics, making it a must-bake for cozy mornings or holiday gatherings. Plus, it’s super easy to make, and your kitchen will smell amazing! One bite, and you’ll want to make this on repeat all season long.
SPICED PUMPKIN BANANA LOAF WILL BE A FALL FAVORITE:
- I love how the mix of bananas and pumpkin gives it a warm, comforting flavor that reminds me of cozy family gatherings.
- I like that this recipe is easy enough for my kids to help out with, making it a fun activity we can enjoy together during the busy autumn season.
- The delicious smell of the bread baking fills our home with warmth, creating the perfect atmosphere for family time and making great memories.
INGREDIENTS YOU’LL NEED:
- 2 Cups Flour: All-purpose flour forms the base of the bread, giving it structure and texture.
- 1 Tsp Baking Soda: Helps the bread rise and gives it a light, airy texture.
- ½ Tsp Baking Powder: Provides an additional lift to make the bread fluffy.
- 1 Tsp Ground Cinnamon: Adds warmth and spice for that comforting fall flavor.
- 1 Tsp Pumpkin Pie Spice: A blend of spices like nutmeg, cloves, and ginger that enhances the pumpkin flavor.
- ½ Tsp Salt: Balances the sweetness and intensifies the other flavors.
- 2 Eggs (beaten): Binds the ingredients together and adds moisture to the bread.
- ½ Cup Unsalted Butter (melted): Gives richness and moisture without adding extra salt.
- 1 Cup Sugar: Sweetens the bread and complements the banana and pumpkin flavors.
- 4 Bananas (ripe, mashed): Provides natural sweetness, moisture, and a soft texture.
- 1 Cup Pumpkin Puree: Adds a creamy, earthy flavor and keeps the bread extra moist.
- 1 Tsp Vanilla Extract: Enhances the overall flavor with a subtle sweetness.
HOW TO PREPARE PUMPKIN BANANA BREAD?
Time needed: 1 hour
- Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Mix Dry Ingredients:
In a large bowl, whisk together 2 cups of flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp ground cinnamon, 1 tsp pumpkin pie spice, and ½ tsp salt until well combined. Set aside. - Combine Wet Ingredients:
In another large bowl, beat together 2 eggs, ½ cup melted unsalted butter, and 1 cup sugar until smooth.
- Add Mashed Bananas and Pumpkin:
Stir in the 4 mashed bananas, 1 cup pumpkin puree, and 1 tsp vanilla extract into the wet mixture until fully incorporated. - Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. - Pour into Loaf Pan:
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. - Bake:
Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve:
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes! Just roast, mash, and drain the fresh pumpkin to match the consistency of canned puree.
Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, the bread is ready.
Yes, pour the batter into a muffin tin and bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
Yes, you can reduce the sugar to ¾ cup for a less sweet version without affecting the texture too much.
Overmixing the batter can cause the bread to become dense. Stir just until the ingredients are combined.
SPICED PUMPKIN BANANA BREAD RECIPE ADD-INS AND VARIATIONS:
- Oil instead of Butter: Swap melted butter for vegetable or coconut oil for a slightly different texture and a dairy-free option.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free without compromising texture.
- Honey or Maple Syrup for Sugar: Replace sugar with honey or maple syrup for a natural sweetener alternative.
- Flax Eggs for Regular Eggs: For an egg-free version, use flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg).
- Add-ins: Stir in ½ cup of chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for a heartier and healthier loaf.
WHAT IS COMMONLY SERVED WITH PUMPKIN BANANA LOAF?
Pumpkin Banana Bread is perfect with a few simple sides and drinks. Serve it warm with butter or honey for extra sweetness, or try it with cream cheese or a bit of peanut or almond butter. It pairs great with coffee, tea, or even a chai latte for a cozy snack. For something more filling, enjoy it with fresh fruit or yogurt, and if you prefer cold drinks, a glass of milk or iced coffee is a great match!
HOW DO YOU STORE LEFTOVER CINNAMON BANANA PUMPKIN LOAF?
To store leftover Pumpkin Banana Bread, let it cool down first. Then, wrap it tightly in plastic wrap or put it in an airtight container. It will stay fresh at room temperature for up to 2 days, or you can keep it in the fridge for up to a week. Just make sure it’s sealed well to keep it moist. For the best taste, warm it up a little before eating!
CAN YOU FREEZE LEFTOVER PUMPKIN BREAD FOR LATER CONSUMPTION?
To freeze leftover Pumpkin Banana Bread, let it cool completely first. Then, wrap each slice or the whole loaf tightly in plastic wrap, and add a layer of aluminum foil for extra protection. Put it in a freezer-safe bag or container to keep it safe from freezer burn. It’ll last in the freezer for up to 3 months. When you want to eat it, just thaw it at room temperature or warm it in the microwave or oven for that fresh, cozy taste!
LOOKING FOR MORE PUMPKIN RECIPES? TRY THESE!
Pumpkin Cheesecake Bars: This delightful treat marries the rich, creamy goodness of classic cheesecake with the warm, comforting flavors of pumpkin spice.
Pumpkin Cold Brew Coffee Infusion: Imagine the rich, bold taste of cold brew coffee perfectly balanced with a creamy pumpkin spice blend.
Red Pepper Smoked Gouda Pumpkin Soup: This is a velvety symphony of roasted red peppers, creamy pumpkin, and, smoky notes of Gouda cheese. This comforting bowl of goodness happens when simple, wholesome ingredients come together.
Perfectly Moist Banana Pumpkin Bread
Equipment
- 9 x 5 Loaf Pan
Ingredients
- 2 Cups Flour
- 1 Tsp Baking Soda
- ½ Tsp Baking Powder
- 1 Tsp Ground Cinnamon
- 1 Tsp Pumpkin Pie Spice
- ½ Tsp Salt
- 2 Eggs (beaten)
- ½ Cup Unsalted Butter (melted)
- 1 Cup Sugar
- 4 Bananas (ripe)(mashed)
- 1 Cup Pumpkin Puree
- 1 Tsp Vanilla Extract
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups of flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp ground cinnamon, 1 tsp pumpkin pie spice, and ½ tsp salt until well combined. Set aside.
- Combine Wet Ingredients: In another large bowl, beat together 2 eggs, ½ cup melted unsalted butter, and 1 cup sugar until smooth.
- Add Mashed Bananas and Pumpkin: Stir in the 4 mashed bananas, 1 cup pumpkin puree, and 1 tsp vanilla extract into the wet mixture until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Pour into Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!