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Pumpkin Banana Bread

A moist, warmly spiced one-bowl loaf made with ripe bananas and pumpkin puree — the easiest fall quick bread.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.