Pumpkin Banana Bread Recipe: Moist, Spiced, and Easy

Pumpkin banana bread is the best of two beloved fall quick breads in one tender, golden loaf. Ripe bananas bring natural sweetness while pumpkin puree adds moisture and a cozy color, and warm spices tie it all together.

This is an easy pumpkin banana bread recipe that comes together in one bowl with pantry staples. It’s a reliably moist pumpkin banana bread with oil, so the crumb stays soft for days.

Recipe at a Glance

Why You’ll Love This Pumpkin Banana Bread

• Incredibly moist thanks to both bananas and pumpkin
• Made in one bowl with no mixer needed
• Perfectly spiced with cinnamon, nutmeg, and ginger
• Uses up overripe bananas and leftover pumpkin puree
• Stays soft and fresh for days

Ingredients You’ll Need

• 3 ripe bananas, mashed (about 1½ cups)
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup neutral oil or melted butter
• ¾ cup packed light brown sugar and ¼ cup granulated sugar
• 2 large eggs and 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda and ½ teaspoon salt
• 2 teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ground ginger
• Optional: ½ cup chopped walnuts or chocolate chips

How to Make Easy Pumpkin Banana Bread

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan, lining it with parchment.
2. In a large bowl, whisk the mashed bananas, pumpkin puree, oil, both sugars, eggs, and vanilla until smooth.
3. Add the flour, baking soda, salt, and spices and fold gently until just combined. A few lumps are fine.
4. Fold in the walnuts or chocolate chips, if using.
5. Pour the batter into the pan and bake for 55 to 65 minutes, until a toothpick comes out with a few moist crumbs.
6. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for the Best Moist Pumpkin Banana Bread

• Use very ripe, spotty bananas for the best flavor and sweetness.
• Measure the flour by spooning and leveling to avoid a dry loaf.
• Do not overmix; stir just until the flour disappears.
• If the top browns too fast, tent the loaf with foil after 40 minutes.
• Let the bread cool fully so it slices cleanly.

Variations to Try: Pumpkin Banana Bread Add-Ins

• Swirl in cream cheese filling for a cheesecake-style loaf.
• Top with a cinnamon-sugar crunch before baking.
• Bake as muffins for 20 to 24 minutes.
• Finish with a maple glaze for a bakery-style loaf.

How to Store It

Wrap the cooled loaf tightly and keep it at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap slices individually and freeze for up to 3 months, then thaw at room temperature or warm briefly in the toaster.

Frequently Asked Questions

Can I use canned pumpkin for pumpkin banana bread?

Yes, canned pumpkin puree works perfectly. Just make sure it says 100% pumpkin and not pumpkin pie filling.

Why is my pumpkin banana bread gummy in the middle?

It’s usually underbaked or overmixed. Bake until a toothpick shows only a few moist crumbs, and mix gently.

Can I make pumpkin banana bread without eggs?

You can swap each egg for ¼ cup extra pumpkin puree or a flax egg, though the loaf will be slightly denser.

How ripe should bananas be for banana bread?

The riper the better. Bananas with many brown spots are sweeter and mash more easily.

Pumpkin Banana Bread

A moist, warmly spiced one-bowl loaf made with ripe bananas and pumpkin puree — the easiest fall quick bread.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10

Course: Appetizer, Dessert, Snack

Cuisine: American, French

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 3 ripe bananas mashed
• 1 cup pumpkin puree
• ½ cup neutral oil or melted butter
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ cup chopped walnuts or chocolate chips optional

Equipment

• 9x5-inch loaf pan
• Large mixing bowl
• Whisk and rubber spatula
• Wire cooling rack
• Parchment paper (for lining the pan)

Method

 

1. Step 1: Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan.
2. Step 2: Whisk the bananas, pumpkin, oil, sugars, eggs, and vanilla until smooth.
3. Step 3: Fold in the flour, baking soda, salt, and spices until just combined.
4. Tip: Stop mixing as soon as no dry flour remains.
5. Step 4: Fold in the walnuts or chocolate chips, if using.
6. Step 5: Pour into the pan and bake 55 to 65 minutes, until a toothpick shows a few moist crumbs.
7. Tip: Tent with foil if the top browns too quickly.
8. Step 6: Cool 15 minutes in the pan, then cool completely on a wire rack before slicing.

Notes

Calories are an estimate per slice without add-ins.
Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.