It’s pumpkin season! And there’s nothing quite like the comforting, warm, spiced aroma of freshly baked pumpkin banana bread wafting through the kitchen. This simple recipe has a moist crumb and is a breeze to whip up. The fusion of flavours are mild with just a slight hint of banana and pumpkin, neither overpowering the other.
Enjoy a slice slathered in butter for afternoon tea or pair it with your morning coffee. It’s the perfect treat to make any autumn day feel a little cozier.
This recipe uses simple ingredients and is a great recipe to use up leftover pumpkin puree and bananas.
- Overripe bananas
- Pumpkin puree
- Pumpkin seeds (pepita seeds)
- Granulated sugar
- All-purpose flour
- Vegetable oil
- Baking powder & baking soda
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
This pumpkin loaf can be dressed up, down or switched up! I love the versatility of quick breads and this loaf is no exception. Here are some fun ideas to make this pumpkin banana bread your own special variety!
- Change up the seeds to your favourite nut; pecans, walnuts or sunflower seeds.
- Add cream cheese icing; 2 cups icing sugar, 1/2 cup cream cheese, and 1/4 cup unsalted butter. Find the full recipe on my Carrot Cake Loaf Recipe.
- Add chocolate chips
Once you’ve mastered this easy recipe, you’ll find that next time, you can experiment with different flavors and variations to make it your own.
- Make pumpkin banana muffins (bake time will differ so watch your time, approx. 18-20 minutes)
- Make mini loaves (bake time will differ so watch your time, approx. 25-30 minutes)
Tips for the Perfect Pumpkin Banana Bread
- The biggest mistake in making quick breads is overmixing the batter. Mix your ingredients just until combined, don’t vigorously whisk or stir the batter.
- Make sure all ingredients are at room temperature! This will help with texture and will avoid overmixing.
- Make sure you buy pumpkin purée, not pumpkin pie filling.
- Use overripe bananas for the best falvour and texture. This means the blacker the banana the better. Stay away from using ripe yellow bananas.
- For a moist bread your baking time is important, be careful not to overbake your bread. Bake just until the center is set. Use a cake tester or a toothpick and poke the center of the loaf, if it comes out clean your loaf is done.
What to do with Leftover Pumpkin Puree
If a recipe requires less pumpkin puree than what’s in the entire can, you can save the leftovers by freezing them so it doesn’t go to waste. Simply add the extra pumpkin puree into either a glass jar or an airtight container and store it in the freezer for up to 3 months. It’s essential to leave some space at the top of the jar/container as the pumpkin puree will expand as it freezes. Or use the leftovers in another recipe!
- Baked Mini Pumpkin Doughnuts
- Pumpkin Seed Muffins
- Simple Pumpkin Muffins
- Pumpkin Caramel Sauce
- Pumpkin Squares
How to Make Pumpkin Banana Bread
Step One: Toast your pumpkin seeds on the stovetop and set aside. In a medium bowl mix together your wet ingredients and your sugar, set aside.
Step Two: In a separate, large bowl add your dry ingredients and pumpkin seeds (all but 2 tablespoons), mix together. Add your wet ingredients and mix just until combined.
Step Three: Add the batter to your prepared loaf pan. Top with the remaining pumpkin seeds and bake.Print
Pumpkin Banana Bread
This pumpkin banana bread is the perfect fall treat that combines the best of both worlds – the comforting sweetness of bananas and the earthy richness of pumpkin. It’s moist, mildly sweet and has a slight crunch with pumpkin seeds scattered throughout. It’s the perfect bread to enjoy this fall season!
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Loaves & Quick Breads
- Method: Baking
- Cuisine: American
- 2 large ripe bananas, lightly mashed (approx. 2/3 cup mashed banana)
- 3/4 cup granulated sugar
- 2/3 cup pumpkin puree
- 1/4 cup vegetable oil
- 2 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon salt
- 1/2 cup pumpkin seeds (pepita seeds), toasted
- Preheat oven to 350˚F. Line a loaf pan with parchment paper and set aside.
- Toast pumpkin seeds on the stovetop on low to medium heat. Set aside.
- In a large bowl combine mashed bananas, sugar, vegetable oil, pumpkin puree, and eggs. Mix by hand until ingredients are combined.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Mix to combine. Add all but 2 tablespoons of the toasted pumkin seeds, mix together.
- Add the banana mixture to the dry ingredients and mix until just combined (don’t overmix, it’s okay if you see a few lumps).
- Pour batter into loaf pan and top the entire loaf with the remaining pumpkin seeds.
- Bake for approx. 50-55 minutes or until a toothpick inserted in the centre of the loaf comes out clean.
- Let bread cool on a wire rack for 5 minutes before removing from the pan.
Store bread in a tin or airtight container for up to 3 days or freeze for up to 2 months. To freeze bread it’s best to wrap the loaf tightly in plastic wrap once completely cooled. Then place it in a freezer bag or airtight container.
- Serving Size: 1 slice of 12
- Calories: 233
- Sugar: 15.5g
- Sodium: 169mg
- Fat: 9.9
- Saturated Fat: 2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 32.2g
- Fiber: 1.8g
- Protein: 5.3g
- Cholesterol: 31mg
A soggy bottom can occur when the bread is left in the tin to cool. The moisture gets trapped in the tin and soaks back into the bread. To avoid this remove the loaf after 5 mins and let it cool further on a wire rack.
Yes, you can substitute homemade pumpkin puree for canned. Be careful as the consistency of fresh pumpkin puree can be a little thinner than canned. Make sure it is well drained and on the thicker side.
A cracked top on a quick bread is a good sign and means the loaf has risen well. It can also mean the bread has been cooked all the way through.