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Sliced pumpkin banana loaf with a moist, golden texture

Pumpkin Banana Loaf

Emily
Bake a moist, flavorful Pumpkin Banana Loaf packed with cozy fall spices. Easy to make, perfect for breakfast or dessert. A must-try quick bread recipe!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 230 kcal

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
 
Keyword easy pumpkin banana loaf, fall baking recipe, moist quick bread, pumpkin banana bread, pumpkin banana loaf