Classic moist banana bread filled with pumpkin puree and pumpkin pie spice. This pumpkin banana bread is an autumn twist to a classic favorite.
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.
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.
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?
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.
In a separate mixing bowl, whisk together all purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.
Pour the wet ingredients into the dry ingredients, and gently fold everything together until combined.
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.
Remove the bread from the oven and allow it to cool before cutting into the bread.
Serve the pumpkin banana bread warm.
Enjoy!
- 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
- 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 beaten eggs. Mix until incorporated.
- In a separate mixing bowl, whisk together all purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.
- Pour the wet ingredients into the dry ingredients, and gently fold everything together until combined.
- 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.
- Remove the bread from the oven and allow it to cool before cutting into the bread.
- Serve the pumpkin banana bread warm.
I love both Banana Nut, and Pumpkin Breads! I never thought to combine them. I’m printing this recipe as I type. I’m going to try this one soon! Very soon! Thank you!
Hope you’ll like it!
Excellent timing, this looks like it will be incredible. Thanks!
Hope you’ll like it!
Yummy yummy get in my tummy! This bread looks great Andrea. Thanks for sharing 😀
Thanks, Jess!
looks amazing! love the plating!!
Thank you!
yummy! now I just need to get hold of the pumpkin puree
Hope you’ll get the chance to try it, Tanja!
OOoOh I should try and make this for sure!
Hope you’ll like it, Annika!
This is yummy, my pixel!! I made a banana bread last week, and I’m planning a pumpkin pie soon… Autumn flavours are the best!!
https://thehappiestpixel.wordpress.com/2016/10/08/vegan-banana-bread/
Love, thp
I am leaving work early today to make a pumpkin bread thanks to your inspiration. Do you think a cup of pumpkin with a half cup of shredded zucchini will make the bread lighter?
I haven’t tried making this bread with shredded zucchini so I don’t know how it would turn out. But I would think the bread would be less dense. let me know how it turns out =)
I haven’t used zucchini as a dessert ingredient, but some people use it. If you try, please, let me know how it is.
Love, thp
Thanks!
Starting to wish the other half liked bananas.
lol. More for you? =)
I hate baking for one when there’s more than one mouth to feed though, seems wasteful somehow..
Definitely understandably. I actually get lazy when I have to cook/bake for myself. I’d much rather make it and share it with others. =)
I cook loads of stuff in bulk so I can just defrost it and reheat it. It means when I’m busy I don’t have to resort to beans on toast, and it means I don’t have to cook majorly very often, so I can retain my enjoyment of it.
I’ve made banana bread many times and made a pumpkin cake for the first time last year, but I’d never thought of combining the two – this looks delicious!
I hope you’ll try it, Rosie!
this combo sounds delicious! and i bet the bananas just make the bread even more tender (:
Thanks, Heather! I do think the bananas make the bread more moist