Pumpkin Banana Bread

Classic moist banana bread filled with pumpkin puree and pumpkin pie spice. This pumpkin banana bread is an autumn twist to a classic favorite.

Pumpkin Banana Bread | Cooking with a Wallflower

I get a little nostalgic when it comes to pumpkin bread and banana nut muffins.

Pumpkin bread is a favorite because that was the very first recipe on this blog, almost three years ago. Obviously, I’m a little bias. But three years in November! I seriously find it hard to believe.

And I can’t help but love banana nut muffins. They were a staple during my college years. I think I made banana nut muffins almost every single weekend because for some reason, we always had ripe bananas on hand. So banana nut muffins became my breakfast, my snack, my lunch. Somehow they ended up being added to all my meals. Ask my housemates, they got to eat half of every batch. What’s surprising is I haven’t featured them on this blog yet. We’ll have to remedy that soon.

Pumpkin Banana Bread | Cooking with a Wallflower

But let’s stop walking through memory lane and focus on this pumpkin banana bread. Pumpkin + banana bread? Fall meets classic in this pumpkin banana bread. And I really do think that you will love it as much as I do. And who knows? Maybe it’ll become an instant fall favorite.

Pumpkin Banana Bread | Cooking with a Wallflower

This pumpkin banana bread is filled with the sweetness of ripe bananas and the warm flavors of fall from the pumpkin puree and the pumpkin pie spice. What better way to celebrate fall then with a slice of this pumpkin banana bread before work in the morning with coffee or hot chocolate?

Pumpkin Banana Bread | Cooking with a Wallflower

Preheat the oven to 350F. Lightly grease a 9x5inch loaf pan with nonstick cooking spray. Set aside for now.

In a medium sized mixing bowl, mash the bananas then add granulated sugar, brown sugar, and pumpkin puree. Mix until all the ingredients are well incorporated.

Next, add vegetable oil, vanilla extract, and a beaten egg. Mix until incorporated.

Pumpkin Banana Bread | Cooking with a Wallflower

In a separate mixing bowl, whisk together all purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.

Pumpkin Banana Bread | Cooking with a Wallflower

Pour the wet ingredients into the dry ingredients, and gently fold everything together until combined.

Pumpkin Banana Bread | Cooking with a Wallflower

Pour the batter into the loaf pan. Bake the pumpkin banana bread for about 40-45 minutes. Remove the bread from the oven, and cover with aluminum foil. Bake for an additional 10 minutes or until the bread is done. Test to see if the bread is ready by inserting a toothpick through the center. If the toothpick comes out clean, the bread is ready.

Pumpkin Banana Bread | Cooking with a Wallflower

Remove the bread from the oven and allow it to cool before cutting into the bread.

Serve the pumpkin banana bread warm.

Enjoy!

Pumpkin Banana Bread | Cooking with a Wallflower

Pumpkin Banana Bread
 
Prep time
Cook time
Total time
 
Classic moist banana bread filled with pumpkin puree and pumpkin pie spice. This pumpkin banana bread is an autumn twist to a classic favorite.
Author:
Recipe type: Bread
Serves: 1 loaf bread
Ingredients
  • 2 large ripe bananas
  • ¼ cup granulated sugar
  • ¾ cup brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs, beaten
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt
Directions:
  1. Preheat the oven to 350F. Lightly grease a 9x5inch loaf pan with nonstick cooking spray. Set aside for now.
  2. In a medium sized mixing bowl, mash the bananas then add granulated sugar, brown sugar, and pumpkin puree. Mix until all the ingredients are well incorporated.
  3. Next, add vegetable oil, vanilla extract, and beaten eggs. Mix until incorporated.
  4. In a separate mixing bowl, whisk together all purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.
  5. Pour the wet ingredients into the dry ingredients, and gently fold everything together until combined.
  6. Pour the batter into the loaf pan. Bake the pumpkin banana bread for about 40-45 minutes. Remove the bread from the oven, and cover with aluminum foil. Bake for an additional 10 minutes or until the bread is done. Test to see if the bread is ready by inserting a toothpick through the center. If the toothpick comes out clean, the bread is ready.
  7. Remove the bread from the oven and allow it to cool before cutting into the bread.
  8. Serve the pumpkin banana bread warm.

 

 

 

 

 

51 comments

  1. Vanessa says:

    I finally made this recipe this morning!! Absolutely delicious! I do have one concern/question that I’m hoping you or someone else can help me on. So I baked this recipe exactly as posted, and it comes out looking perfect, except right in the center of the bread, the pumpkin purée mixture is still a soft, pudding-like consistency.

    This always seems to happen whenever I am baking with pumpkin purée. It was the exact amount of minutes baking that the recipe states at 350 degrees (or whatever other recipe I happen to be following). The outside and top looked perfect like a banana/pumpkin bread is suppose to be! Just not in the center. All the pumpkin purée should harden right? I’m afraid to put it back in the oven because of the top and edges burning. Is it my oven? Should I increase to 400 degrees? Not sure what to do. I had a slice from the end and it was so good!l and perfect! But the center is very pudding-like. Any tips would be greatly appreciated!!!:)

    • Andrea| Cooking with a Wallflower says:

      Hi Vanessa! I’m so glad that you liked it! And I’m so sorry that the enter is still too soft. It could be that the temperature of the oven is less than 350. I know I have issues with my oven. So I bought an oven thermometer to check the temperature of the oven each time before I bake. Sometimes, it’s off by 50 degrees! If that’s the case with your oven, then definitely turn it up a little bit more. The second thing you can do is cover the bread with aluminum and bake for a little longer. Maybe that’s what you can do with this loaf? I hope that helps! And let me know how it turned out. Happy Thanksgiving!

      • Vanessa says:

        Thanks for replying!! An oven thermometer is definitely a great idea! For this round, I’m going to cover it with aluminum and bake it a little longer and make sure I preheat a good amount of time in advance. Hopefully, this does the trick with this batch because it’s so good! Definitely going to go on Amazon for an oven thermometer though. Thanks for the recommendation and Happy Thanksgiving!!!

  2. heretherebespiders says:

    Hubby says he can’t have bananas. I say he could have a little! I’m looking for uses for the FOUR darned jack-o-lanterns we made yesterday, before they rot! I just hate to waste food, and pumpkin is lovely. Hmm, maybe a pumpkin soup, too?

  3. Gail says:

    Hi Andrea, I am trying your recipe and have a question. The ingredients list includes 2 eggs, but the instructions are to add 1 egg. Which is correct?

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