Description
This moist and flavorful Pumpkin Banana Bread is the perfect cozy treat. Packed with warm spices, sweet banana, and creamy pumpkin, it’s a delicious twist on the classic banana bread—ideal for fall baking or anytime you need a comfort-food loaf.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium bananas, mashed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat Oven & Prepare Pan: Set oven to 350°F. Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- Whisk Wet Ingredients: In a separate large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and slightly thickened.
- Add Banana & Pumpkin: Stir in mashed bananas and pumpkin puree to the wet mixture until well combined.
- Combine Wet & Dry: Gradually fold the dry ingredients into the wet ingredients using a spatula. Stop once no flour streaks remain—do not overmix.
- Fold in Nuts: Gently stir in chopped walnuts if using, saving a few to sprinkle on top of the loaf.
- Transfer to Pan: Pour batter into prepared loaf pan and smooth the top with a spatula. Tap the pan on the counter to remove air bubbles.
- Bake: Bake for 50–60 minutes. The loaf is done when a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use overripe bananas for best flavor and texture.
- If desired, substitute walnuts with pecans or omit entirely for a nut-free loaf.
- Store leftovers at room temperature in an airtight container for up to 3 days or freeze slices for longer storage.
- This recipe pairs well with a warm beverage—try it with coffee, tea, or chai latte!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 356
- Sugar: 24g
- Sodium: 187mg
- Fat: 16g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 37mg
Keywords: Pumpkin Banana Bread, banana bread recipe, moist banana pumpkin bread, fall loaf recipe, easy banana bread with pumpkin