Pumpkin Banana Loaf is the kind of cozy, comforting bake that feels like a warm hug. It brings together the sweet richness of ripe bananas and the gentle spice of pumpkin in one moist, tender loaf. This recipe is perfect for any season but feels especially right when the air turns crisp and you crave something homemade and hearty. Whether you’re new to baking or just looking for a fresh twist on traditional quick breads, this pumpkin banana loaf is easy to master and even easier to fall in love with.
Blending the best of both worlds, it offers the beloved texture of banana bread with the fall-inspired flavors of pumpkin and cinnamon. It’s great as a morning treat, an afternoon snack, or a cozy dessert with a hot cup of tea or coffee. Once you slice into it, you’ll understand why this loaf quickly becomes a favorite for families, potlucks, and holiday tables alike.
Table of Contents
Why You’ll Love This Recipe
This pumpkin banana loaf offers more than just amazing flavor — it’s a reliable, go-to recipe you’ll want to make over and over again. Here’s why you’ll love it:
- Incredible Moisture: Mashed bananas and pumpkin puree create a soft, tender loaf that’s rich yet never too heavy.
- Easy to Make: No fancy mixers or complicated steps required. Just basic pantry ingredients and a simple mixing method.
- Warm, Cozy Flavors: Cinnamon, pumpkin pie spice, and the natural sweetness of banana create a comforting blend perfect for fall and beyond.
- Versatile: This loaf works as breakfast, a snack, or even dessert. You can also easily add extras like nuts, chocolate chips, or a cream cheese swirl.
- Naturally Sweetened: The bananas bring natural sweetness, allowing you to use less added sugar compared to traditional quick breads.
- Freezer-Friendly: Make a loaf (or two!) and freeze one for later. It stays moist and flavorful even after thawing.
- Crowd-Pleaser: Whether for family gatherings, bake sales, or cozy weekends at home, everyone will be asking for another slice.
This pumpkin banana loaf isn’t just another bread recipe — it’s one you’ll turn to whenever you crave something simple, flavorful, and a little nostalgic.
Ingredients
Here’s everything you’ll need to make a soft, moist pumpkin banana loaf:
- 1 cup ripe mashed bananas (about 2–3 medium-sized bananas)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs (room temperature)
- 1/2 cup vegetable oil (or melted butter)
- 3/4 cup brown sugar (lightly packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips (for a sweeter twist)
- 2 tablespoons cream cheese (for a swirl or topping)
- 1/2 cup chopped walnuts or pecans
Notes:
- Bananas: Make sure they’re very ripe — deep yellow with lots of brown spots.
- Pumpkin Puree: Use plain canned pumpkin or homemade pumpkin puree for the best flavor.
- Spices: Feel free to add a pinch of nutmeg or cloves if you like extra warmth.
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
In a large bowl, mash the bananas until smooth and creamy. Add the pumpkin puree, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Whisk together until fully combined and creamy.
Step 3: Mix Dry Ingredients
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Stir to evenly distribute the spices.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients. Stir gently using a spatula or wooden spoon. Mix just until no dry streaks remain.
Tip: Overmixing can make the loaf dense.
Step 5: Add Optional Extras
If using, fold in chopped nuts, chocolate chips, or swirl in cream cheese gently.
Step 6: Fill the Loaf Pan
Pour the batter into the prepared loaf pan. Level the batter with a spatula to create an even surface.
Step 7: Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
If the top browns too quickly, loosely cover the loaf with foil during the last 15 minutes.
Step 8: Cool
Allow the loaf to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Pro Tips and Variations
Pro Tips for the Best Pumpkin Banana Loaf:
- Use very ripe bananas:
Use dark, spotty bananas for a naturally sweeter and more flavorful loaf. - Don’t overmix the batter:
Stir until the ingredients are just combined. Overmixing can cause the loaf to become dense and heavy. - Check doneness early:
Every oven bakes differently. Start checking the loaf around 50 minutes to prevent overbaking. - Cool completely before slicing:
Cool the bread fully on a wire rack to preserve its perfect texture. Slicing while hot can make it crumbly. - Measure flour correctly:
Spoon the flour into your measuring cup and level it off without packing it down to avoid a dry loaf. - Room temperature ingredients work best:
Eggs and pumpkin mix better into the batter when they aren’t cold from the fridge.
Tasty Variations You Can Try:
- Add chocolate chips:
Stir in ¾ cup of semi-sweet or dark chocolate chips for a sweeter loaf. - Make it nutty:
Fold in ½ cup of chopped pecans or walnuts for extra crunch and flavor. - Add a cream cheese swirl:
Mix softened cream cheese with a little sugar and vanilla, then swirl it into the batter before baking for a rich twist. - Make it healthier:
Substitute half the oil with unsweetened applesauce to reduce fat without losing moisture. - Boost the spices:
Add a little extra cinnamon, nutmeg, or cloves for a stronger fall spice flavor. - Top with a streusel:
Combine flour, brown sugar, cinnamon, and cold butter to sprinkle over the batter before baking for a crumbly topping.
Serving Suggestions
Fresh from the Oven:
Enjoy a thick slice slightly warm from the oven with a little butter melting on top. The cozy blend of pumpkin and banana flavors shines brightest when served fresh.
Perfect Breakfast or Snack:
Enjoy a slice of pumpkin banana loaf with hot coffee, a creamy latte, or a spiced chai tea for the ultimate cozy snack.
Make It a Dessert:
Turn your loaf into a sweet dessert by topping it with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce makes it even more indulgent.
Holiday Brunch Addition:
Slice it up and add it to your fall or winter brunch spread. It’s a crowd-pleaser alongside eggs, fruit salads, and other breakfast favorites.
Kid-Friendly Treat:
Kids love this loaf too! Serve it as a lunchbox treat or after-school snack. You can even add mini chocolate chips to the batter to make it more fun.
Gift Idea:
Wrap individual slices or mini loaves in parchment and tie them with twine for a heartfelt homemade gift. Perfect for holidays, teacher appreciation, or welcoming new neighbors.
Serving Tip:
If your loaf has been refrigerated, warm slices for a few seconds in the microwave to bring back their soft texture before serving.
Conclusion
This Easy and Delicious Pumpkin Banana Loaf brings together the best parts of cozy fall baking in one simple, flavorful treat. With the natural sweetness of ripe bananas, the warmth of pumpkin and spices, and a perfectly tender crumb, it’s a recipe you’ll want to make again and again.
Whether you’re baking for your family, meal-prepping for the week, or sharing with friends, this loaf delivers big flavor with minimal effort. It’s versatile enough for breakfast, dessert, or a snack — and easy to customize with your favorite add-ins like nuts, chocolate chips, or a swirl of cream cheese.
Once you take that first bite, you’ll see why this moist, aromatic bread deserves a spot in your regular baking rotation. Simple ingredients, a little mixing, and one cozy loaf that feels like a warm hug from the oven.
Ready to make your kitchen smell amazing? Grab your ingredients and start baking today — you’ll fall in love at first slice!
Pumpkin Banana Loaf
Ingredients
1 cup ripe mashed bananas (about 2–3 medium-sized bananas)
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs (room temperature)
1/2 cup vegetable oil (or melted butter)
3/4 cup brown sugar (lightly packed)
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips for a sweeter twist
- 2 tablespoons cream cheese for a swirl or topping
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
- In a large bowl, mash the bananas until smooth and creamy. Add the pumpkin puree, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Whisk together until fully combined and creamy.
Step 3: Mix Dry Ingredients
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Stir to evenly distribute the spices.
Step 4: Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet ingredients. Stir gently using a spatula or wooden spoon. Mix just until no dry streaks remain.
- Tip: Overmixing can make the loaf dense.
Step 5: Add Optional Extras
- If using, fold in chopped nuts, chocolate chips, or swirl in cream cheese gently.
Step 6: Fill the Loaf Pan
- Pour the batter into the prepared loaf pan. Level the batter with a spatula to create an even surface.
Step 7: Bake
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- If the top browns too quickly, loosely cover the loaf with foil during the last 15 minutes.
Step 8: Cool
- Allow the loaf to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Nutrition Information:
- Calories: 230 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 180mg
- Total Carbohydrates: 33g
- Dietary Fiber: 2g
- Sugars: 16g
- Protein: 4g
FAQs
Top mistake in banana bread?
Overmixing the batter is the biggest mistake. Stirring too much develops the gluten, leading to a dense and tough loaf instead of a light, moist one.
Can you add pumpkin puree to banana bread?
Yes, adding pumpkin puree to banana bread works beautifully. It brings extra moisture, a rich flavor, and seasonal warmth, creating a delicious twist on the classic.
How to make banana bread more interesting?
Customize it by adding chocolate chips, chopped nuts, or dried fruit for extra flavor and texture. Adding spices such as cinnamon or pumpkin pie spice also boosts the flavor.
What is the most popular loaf of bread?
Banana bread consistently ranks as one of the most beloved homemade loaves, especially because it’s easy to make and always a crowd-pleaser.
What does adding cream cheese to pumpkin banana bread do?
Adding cream cheese creates a rich, slightly tangy layer that complements the sweetness of the loaf, making it even more moist and indulgent.
What happens if I add an extra egg to my banana bread?
An extra egg will make the banana bread more dense and moist. It can also create a richer texture, but too much egg may make the loaf heavy.
Why does my pumpkin bread have no flavor?
If your pumpkin bread tastes bland, it likely needs more spices or salt. Pumpkin alone has a mild flavor, so spices like cinnamon, nutmeg, and cloves are essential.
Is melted or softened butter better for pumpkin banana bread?
Use softened butter when creaming with sugar for a lighter, fluffier crumb. Melted butter will make the loaf denser but still very moist.
