Description

This Pumpkin Banana Bread combines the rich flavors of ripe bananas and velvety pumpkin puree with warm fall spices to create a moist, delicious loaf perfect for autumn baking. The optional nuts add a delightful crunch, making it a comforting, easy-to-make treat for breakfast or snack time.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

Wet Ingredients

½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
¼ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe banana (about 2–3 bananas)
1 cup pumpkin puree (not pumpkin pie filling)

Optional

½ cup chopped walnuts or pecans

Instructions

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until thoroughly mixed. Set aside for later use.
Cream Butter and Sugars: In a separate large bowl or stand mixer, cream the softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is light, fluffy, and well combined, approximately 3 to 5 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Follow by stirring in the vanilla extract evenly into the wet mixture.
Incorporate Banana and Pumpkin: Add the mashed ripe bananas and pumpkin puree to the wet ingredients, mixing gently until just combined to avoid overmixing and preserve the bread’s moist texture.
Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture. Stir carefully until just combined; a few streaks of flour remaining is acceptable and helps keep the bread tender.
Add Nuts (Optional): Fold in the chopped walnuts or pecans gently if using, to distribute them evenly without crushing.
Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
Pour Batter into Pan: Transfer the batter into your prepared loaf pan, spreading it evenly with a spatula for uniform baking.
Bake: Place the pan in the oven and bake for 55 to 70 minutes. Test for doneness by inserting a wooden skewer into the center— it should come out clean or with only a few moist crumbs attached.
Cool in Pan: Allow the bread to cool in the pan for 10 to 15 minutes, then carefully remove it and transfer to a wire rack to cool completely before slicing and serving.

Notes

Use ripe bananas for the best natural sweetness and flavor in the bread.
Do not overmix the batter after adding dry ingredients to keep the bread tender and moist.
The optional nuts add a nice texture contrast but can be omitted for nut-free versions.
Make sure to use pure pumpkin puree, not pumpkin pie filling, to avoid excess sugar and spices.
Baking time may vary depending on your oven; start checking around 55 minutes.
Store leftover bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
This bread freezes well; wrap tightly and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Baking, Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12th of loaf)
Calories: 210
Sugar: 14g
Sodium: 210mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg

Keywords: pumpkin banana bread, fall baking recipe, moist banana bread, pumpkin puree bread, spiced banana bread, nut bread, autumn dessert